So you’ve had one too many glasses of champagne on New Year’s Eve and now your head and stomach are a mess. We suggest stocking up your kitchen in preparation so you can roll out of bed ready to face the morning (or, ahem, afternoon) with a comforting hangover recipe that is sure to battle the dreaded headache and next-day nausea. Here are two tried-and-true recipes from innkeepers that swear by these meals after a night of indulgence.
Hangover Quesadilla from Chef Caitie Maharg at Iris Inn Bed and Breakfast
Innkeeper tip: “The main thing in the quesadilla that helps with a hangover is the eggs. They are chock-full of amino acids including the main one which helps break down the headache-causing chemical left in your body causing the hangover.” – Chef Caitie Maharg
Two 6-inch flour tortillas
1 large egg
1 to 2 ounces of pork or turkey cooked sausage
Colby and Monterey Jack Cheese
1 slice of bacon, cooked
1 tbsp chopped jalapeno, cooked
Salsa for dipping
1. Spray a non-stick pan with cooking spray. Let the pan heat up a bit until it’s warm over medium-high heat.
2. Whisk the eggs in the bowl with a fork and some chopped chives. Add some salt and pepper to taste. Cook the eggs until they’re scrambled.
3. Place one flour tortilla on the pan, then the cheese, sausage, diced bacon and scrambled egg. Add some more cheese on top until it’s golden brown on the bottom. Flip it over and cook the other side until everything in the middle is warmed throughout.
4. Garnish with sour cream and serve with your favorite salsa.
Orange Blueberry French Toast Souffle from Tony at POSH Palm Springs Inn
POSH Palm Springs InnInnkeeper tip: “The high vitamin C content plus the natural sugars found in both the oranges and blueberries help to clear your head and give you some extra energy.” – Tony Ingredients:
1/2 cup brown sugar
1 cup blueberries
1 whole orange, cut into quarters
1 cup orange juice
1. In a rectangular cake pan, spray oil and break up 3 croissants into small pieces, spreading them in the bottom of the pan.
2. Sprinkle cinnamon on top of the croissants, followed by the brown sugar and blueberries (you can also use peaches or other fruit)
3. Cut a whole orange into quarters, remove seeds and place in blender with orange juice. Blend on “whole juice” setting until completely smooth.
4. Break eggs into blender and mix on low speed for 20 seconds. Pour over croissants in baking pan.
5. Bake at 375 degrees for 35-40 minutes. Cut into 8 portions.