The Milford Journal

Milford Journal

 

Traveling the Breakfast Route

Where can you arrive as a guest and expect peace and quiet, a unique decor and the aroma of home cooking? Local bed and breakfast own­ers see their lodging experience as more than just a home base for their sojourners.

B&Bs offer a unique personality and personalized service with typically fewer than ten guest rooms. They serve only breakfast so the emphasis is on making their offer­ings spectacular. And spectacular they can be. Whether a renovated grist mill, a Victorian mansion or a customized family home in an extraordinary location, the themes and historical trappings, highlighted with modern amenities, are the backdrop for amazing gourmet meals.

Each inn’s menu has a unique flavor. Innkeepers must be willing to provide delicious vegetarian, vegan, and glu­ten-free baked goods and break.fast en trees. More the rule than the exception, it seems that most innkeepers do nor have hotel experience but personally enjoy all the aspects of entertaining company at home.

Alan Rosenblatt of ECCE Bed and Breakfast, located in Barryville, NY, received an unexpected opportunity for a mid-career change when the company he worked for went out of business. After exploring many options, Alan and partner Kurr Kreider decided to build a busi­ness that focused on something they both loved to do­ — entertain guests.

Breakfast at ECCE is nor only determined by person­al tastes, but also by a non-commercial sized kitchen. Stovetop space is limited so most dishes are baked. Bor­rowing from meals served to friends and family, guests are treated to custom, baked frittatas. Weather permit­ting, breakfast is on the deck, overlooking the Delaware River, sometimes surrounded by fluffy clouds, the perfect setting for ECCE’s signature dish.

B&Bs can offer a unique getaway in a historic town, a city, a beach or a secluded country landscape. Amid the historical ambiance, guests can socialize, or not, in a familiar home-style setting complete with a breakfast that is part of the main event. A B&B experience will never be as predictable as a stay at a hotel, but it is a perfect choice for travelers and business people seeking a getaway experience with personally, personal service and great food.

eggs

ECCE’s Eggs in the Clouds Benedict

4 eggs
2 English muffins
4 slices Canadian bacon
4 slices tomatoes
Salt & pepper
Your favorite hollandaise sauce (We create our own.)

  • Preheat oven to 375 degrees. Toast English muffins and place 2 halves in each 7″ oval ramekin. Place a slice of Canadian bacon and then tomato on each muffin. Lightly salt and pepper tops of tomatoes to taste. Place ramekin on baking sheet and heat in oven for 8-10 minutes.
  • Separate eggs. Keep the four yolks separate. Lightly pepper
    egg whites and beat until stiff. Remove ramekins from oven.
    Divide egg whites in half and mound them over the sliced toma­toes. Form two round indentations in the egg whites on each dish with the back of a spoon. Carefully drop a yolk into each hollow.
  • Return to oven for 10-15 minutes until yolk is set and white is golden brown. Remove from oven and drizzle hollandaise sauce over the top.