Whats Cooking at the Fish Creek House

Here at the Fish Creek House Bed and Breakfast, each morning, you will be greeted with one of our fantastic breakfasts served in our sunlit dining room. Everything is fresh, beautiful and absolutely delicious. Rich coffees, fresh squeezed juices, the most gorgeous fruits, fragrant just baked breads and delectable main dishes. Yum

.. So this morning,I whipped up a plate of Benedict. I say whipped up. Worked out might be a better turn of phrase. Benedict is a multi-phase project, and timing is critical. You don't so much need a recipe as a Gantt chart. First, you clarify some butter. Then, you whip up the hollandaise. Then, you grill some ham or bacon ( Then, you poach some eggs. Finally you plate it all up on muffins (or toast), an serve.

Of Course our our breakfast menu here at Fish Creek House wouldnt be complete without a :
Catch of the Day Breakfast

Coffee, tea, Bloody Mary's or tomato juice
Scrambled Eggs with Smoked Trout, Parsley and Cream Cheese
Toast, bagels, cream cheese
Scrambled Eggs with Smoked Trout

Scrambled Eggs with Smoked Trout

per person…

2 eggs
2 tablespoons smoked trout, flaked
1 teaspoon fresh, chopped parsley
4 1/4 teaspoons of cream cheese
1 tablespoon butter

Crack the eggs into a bowl...just break the yolks. Have the trout and the parsley in two small bowls. ( I dab the cream cheese around the edges of the bowl to keep each "dab" separate.) Heat a skillet on medium heat....add butter....when sizzling, add eggs, folding and fluffing so that the whites and yolks do not combine too much. When almost set, foldin the trout and parsley and drop in the cream cheese. Fold gently and serve. Wonderful with great bread or bagels toasted. You may also use smoked salmon.

Make Montana Memories this Memorial Day with this French Toast Casserole Recipe

1 loaf French bread (13 to 16 ounces)
8 large eggs
2 cups half-and-half
1 cup milk
2 tablespoons granulated sugar
1 teaspoon vanilla extract
1/4 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
Dash salt
Praline Topping, recipe follows
Maple syrup
Slice French bread into 20 slices, 1-inch each. (Use any extra bread for garlic toast or bread crumbs). Arrange slices in a generously buttered 9 by 13-inch flat baking dish in 2 rows, overlapping the slices. In a large bowl, combine the eggs, half-and-half, milk, sugar, vanilla, cinnamon, nutmeg and salt and beat with a rotary beater or whisk until blended but not too bubbly. Pour mixture over the bread slices, making sure all are covered evenly with the milk-egg mixture. Spoon some of the mixture in between the slices. Cover with foil and refrigerate overnight.
The next day, preheat oven to 350 degrees F.

Spread Praline Topping evenly over the bread and bake for 40 minutes, until puffed and lightly golden. Serve with maple syrup.

Praline Topping:
1/2 pound (2 sticks) butter
1 cup packed light brown sugar
1 cup chopped pecans
2 tablespoons light corn syrup
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
Combine all ingredients in a medium bowl and blend well. Makes enough for Baked French Toast Casserole.

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