Eggs Pettigru


  • 5 hard-boiled Eggs
  • 1 Tbsp Butter
  • 2 Tbsp Flour
  • Lawry's Seasoning Salt & Pepper to taste
  • 1/2 cup Sour Cream
  • 1 Tbsp Dijon Mustard
  • 1 cup sliced fresh Mushrooms, sauteed
  • 1 cup sharp Cheddar Cheese, shredded
  • 3 English Muffins, split
  • 6 Tomato slices
  • 6 Turkey or Ham slices
  • Paprika and Parsley for garnish


Shell eggs and dice whites. Mash yolks until crumbly. In medium saucepan, melt butter and gradually stir in flour to make paste. Add milk and seasonings; stir until smooth.

Continue cooking, stirring frequently until thickened. Add sour cream, mustard and cheese, stirring until well blended. Add mushrooms and egg white; remove from heat and cover.

Toast and butter muffins. Place tomato slice on each half, top with sliced turkey, ham or other breakfast meat. Warm in microwave, top with sauce and garnish with egg yolk, paprika and parsley.

Serves 6

Compliments: Swiss Woods B&B, Lititz, PA

Eggs Florentine


  • 1 - 8 oz. package frozen chopped Spinach
  • 8 Eggs
  • 1/2 lb. Fetta Cheese, crumbled
  • 1/8 teaspoon Nutmeg
  • 1/4 cup Butter, melted
  • 1/2 lb. Swiss Cheese, grated


Preheat oven to 350°. Microwave the spinach until heated through. Drain the spinach and pat dry with paper towels. Set aside. In a large bowl, beat the eggs well. Add the melted butter, cheeses, and nutmeg. Mix well. Add the spinach and blend thoroughly. Spoon the mixture into individually greased ramekins. Bake until nicely set, about 20 minutes.

Serve with hash browns or potatoes O'Brien and sausage links.

Serves 6

Compliments: Inn at Southwest B&B, Southwest Harbor, Maine.

Skinny Asparagus Quiche


  • 1 can Asparagus or 10 fresh stalks, cooked
  • 5 Eggs
  • 1 cup 2% or Skim Milk
  • 1 small Onion, chopped
  • Salt and Pepper
  • 2 Tbl. fresh Basil, chopped
  • 1 cup Low-fat Swiss Cheese, grated
  • 1 teaspoon minced Garlic
  • 1/2 package or Boursin Cheese


Spray pie plate with "Pam." Preheat oven to 350°. Lightly toast the garlic in a teaspoon of melted butter. Place asparagus (drained) in pie plate. Beat eggs, add milk, onion, salt, pepper, basil, garlic, and pour over asparagus. Top with cheese. Bake for 30 to 40 minutes until set. Cool 5 minutes and serve.

Serves 6-8

Compliments: Pickett's Harbor B&B, Cape Charles, Virginia

Mountain Valley Home Benedict


  • (20) Eggs
  • (5) Croissants, halved horizontally
  • (15) Bacon slices, cut in half
  • (4) Tomatoes, sliced into 1/4" thick slices
  • Dried parsley
  • Paprika
  • Bearnaise sauce


half the croissants, toast under a broiler until lightly browned, and place each half on each plate. Slice the tomatoes into 1/4" thick slices and sprinkle with olive oil and dried basil. Heat the tomatoes in the microwave for 20 - 30 seconds. Place four halved bacon slices on each croissant half. Place two tomato slices on the bacon and place one poached egg on each tomato slice. Spoon the bearnaise sauce over each egg. Sprinkle with paprika and dried parsley flakes.

Serve with hash browns or potatoes O’Brien.

Serves 10
Eggs Pomodoro


  • (10) medium/large ripe tomatoes
  • (2) tablespoon extra-virgin olive oil
  • (10) eggs
  • (4) tablespoons fresh basil leaves, snipped
  • Grated Parmesan cheese
  • Salt, freshly ground pepper
  • (10) toasted English muffins


Preheat oven to 400 degrees.
Slice top quarter off each tomato. Scoop out seeds with small melon baller, leaving a thick wall. Rub tomatoes inside and out with olive oil and sprinkle insides with salt. Place tomatoes in baking pan. Carefully break an egg into each tomato. Place 2 teaspoons of Parmesan cheese on top of egg. Sprinkle with basil leaves, pepper. Bake approximately 20 minutes until egg is set but not firm. With a spatula transfer each tomato onto a well-toasted English muffin half.

Note: For lactose intolerant guest substitute bread crumbs for the parmesan cheese.

Serves 10

Compliments - Kirriemuir Heights B&B
North Ferrisburg, Vermont
Mountain Valley Egg in a Nest


  • 1/2 cup butter
  • 1 pint sour cream (or cottage cheese, preferred)
  • 1/2 cup shredded cheddar cheese
  • 10 3/4 oz. can of cream of mushroom soup (or asparagus or celery)
  • 1/4 cup diced onion
  • 1 lb. hash brown potatoes
  • 8 - 10 eggs, poached


Preheat oven to 375 degrees. Heat the butter and soup together in a large frying pan. Blend the rest of the ingredients in a mixing bowl and add to the soup/butter mix. Stir in the thawed potatoes and mix well. Place in ramekins sprayed with Pam. Cook 40-45 minutes until lightly browned around the edges. Place one poached egg in the center of the potato casserole; top with a light tablespoon of béarnaise sauce and a dab of pesto sauce on top of the béarnaise sauce. Sprinkle with parsley flakes.


1. Lightly brown 1 tablespoon of minced garlic in butter prior to adding soup.
2. Preheat round sausage patties and place on the potato casserole or place a 1/4 thick heated tomato slice on the potato casserole, prior to placing the poached egg.
3. For a California flare, place two thin slices of avocado around the poached egg.

Serves 8 to 10