Can you name one of the healthiest daily habits? Here’s one: eating breakfast! Not only does it kick start your metabolism (helping you maintain your weight), but it’s also necessary for meeting daily nutritional needs. There’s nothing like a bowl of cereal with fruit, yogurt topped with granola, or eggs with a side of bacon, to get your day going.
Since the month of September has been deemed Better Breakfast Month, what about turning up your morning meal? B&B innkeepers are known for creating some of the most delicious, and sometimes unique, breakfast dishes around. With their array of bed and breakfast recipes, you’ll be sure to find something that will satisfy your taste buds. This recipe for Baked Eggs with Roasted Red Pepper and Chardonnay Sauce courtesy of The Inn at Tabbs Creek in Port Haywood, VA, may have you wishing breakfast was served at every meal!
Baked Eggs with Roasted Red Pepper and Chardonnay Sauce
2 teaspoons salted butter, melted
2 teaspoons heavy cream
1/4 teaspoon Fresh dill
Black pepper (pinch)
2 tablespoons shredded havarti cheese
1 medium red bell pepper
2 teaspoons salted butter
1/4 cup Chardonnay
1/4 cup heavy cream
Preheat oven to 400 degrees. In a 6-8-oz baking ramekin, swirl 2 tsp. melted better to coat. Add 2 tsp. heavy cream. Crack both eggs, being careful not to break yolks. Sprinkle in salt and pepper. Sprinkle in cheese, and top with dill.
Place in oven for approximately 12-14 minutes or until eggs are just barely set. Allow to cool for 5 minutes before service–the dish and eggs will still be very hot.
For sauce (serves 4-6): roast red pepper until completely black over open flame on grill or gas stove (you may also place under a broiler in the oven). Allow to cool for 5-10 minutes and remove blackened peel under slowly running cool water. Rough chop pepper and saute in 2 tsp. butter in a small skillet for 5 minutes over medium heat.
Add chardonnay and reduce heat to medium low. Allow chardonnay to reduce to 1 Tablespoon. Place pepper mixture in food processor or blender. Add salt and 1/4 cup heavy cream and puree until smooth.
Gently reheat on stovetop over low heat. Do not allow to boil. Serve warm sauce over baked eggs and serve immediately.
Want to see what else our innkeepers are serving up for Better Breakfast Month? Visit our “Delicious Breakfasts” Pinterest page!