Southern Showdown - We dare the Iron Chef to go head to head against some of the best B&B breakfast chefs. Just recently, the Louisiana/Mississippi Bed & Breakfast Association held the Innkeeper Breakfast Cook-off Competition. The one hour breakfast competition let innkeepers wow a judging panel that included Jay Karen, President & CEO of the Professional Association of Innkeepers International (PAII). The winning dish, “Eggs Fairview,” an adaptation of eggs Benedict, featuring a deep-fried cheese grit cake topped with a poached egg, Canadian bacon and champagne cheese sauce went to Chef Sabrina Errecalde at the Fairview Inn in Jackson, Mississippi. Guests who stay at this Southern B&B are lucky enough to taste the inn’s signature dish every Sunday.

Not far behind from the competition was Fairfield Place Bed & Breakfast Inn in Shreveport, Louisiana. Innkeeper, Pat Faser won third place for her blueberry and peach crinkle, a warm bread pudding-like baked dish using croissant pieces, blueberries, peaches and whipped eggs topped with fresh blueberry sauce. This breakfast dish is served regularly at the inn along with caramelized bacon, fresh fruit and an array of homemade muffins such as blueberry, banana nut praline, chocolate chip, lemon poppy and cranberry apple.

You can find more mouth-watering breakfast choices at a Mississippi bed and breakfast or at a Louisiana bed and breakfast. Or try making some of the award winning breakfast creations on you own and browse our bed & breakfast recipes page.

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