So Continental

As Interim Innkeepers, Kirk and I get to cook many different styles of breakfast - each inn is different and we serve the same breakfast that the owners of the inn would serve. Most B&Bs serve a plated hot breakfast each morning alternating between a "sweet" and a "savory" entree. We do four course candlelit breakfasts, grab as you go breakfast bags for early travelers and everything in between.




   But more and more B&Bs are going continental which is what we are currently providing at the Dove Inn . As more guests are becoming more health conscious, a breakfast of granola with fresh fruit and eggs seems better than waffles with syrup and bacon. Even PAII [Professional Association of International Innkeepers] suggests that continental is the way to go!





Of course there are a few tricks to a really tasty continental breakast:
1] Great homemade Granola [I can not give you Elizabeth's recipe, darn!]
2] A yummy fresh Pastry for those who do want to splurge
3] Lots of good fresh Fruit
3] The "perfect breakfast Egg" [this is a recipe I can share with you]

 

The MacKaye Harbor Inn Perfect Egg:

                               Start with 6 good quality brown eggs,
                               Bring to rolling boil, boil for 3 min,
                               cover and sit in hot water for 10 min,
                               ice water bath for 5 min -Perfect!

                         So good and good for you!

                                                      Now, let your guests ENJOY!
                                                    What is your "healthy" breakfast?