Gourmet Country Breakfast
Breakfast is a celebration of fine food and great company at our bed and breakfast in Virginia. Wake up to the aroma of our own special blend of freshly brewed coffee from Escalera Roasters, and enjoy a cup on the porch or in the living room. Or, sip a cup of fine tea and read the newspaper as you await a lavish gourmet breakfast featuring wonderful country cooking.
Served at 8:30 a.m. in our dining room, breakfast at our Virginia inn includes fresh fruit and juice, home-baked muffins, scones or coffee cake, and an ever-changing menu of delicious entrees. Some of our most requested dishes are Orange Marmalade French Toast, Heavenly Scrambled Eggs, with smoked Gouda cheese and fresh dill, and a Southern favorite -- Lemon Blueberry Buttercream Pancakes. Bob gets special requests for his grits recipe! Many of these scrumptious recipes are featured in national cookbooks, as well as in the Virginia Bed and Breakfast Association Cookbook.
"You love to cook...and it shows!" remarked a recent guest. The menu is designed to make the most of seasonally available foods. Individual dietary needs and restrictions are always considered as we prepare our morning specialties. Please notify our staff at the time of booking if you have special requirements.
Favorite recipes from The Inn at Monticello
Heavenly Scrambled Eggs
(Serves 6 - 8)
- 12 eggs beaten
1/2 cup half and half
2 T. butter
3/4 cup shredded smoked gouda cheese
3/4 cup sour cream
2 T. chopped chives
1/2 t, salt
Melt butter in large skillet. Beat eggs with the half and half. Scramble the eggs gently over medium heat. When the egg mixture begins to firm up, add sour cream, gouda and chives. Mix well. Very creamy! Great served with garlic and rosemary roasted potatoes.
Contact us for more recipes or check out some of our favorite cookbooks:
- Best Recipes from American Country Inns, by Kitty and Lucien Maynard
Favorite Breakfast and Brunch Recipes, by the VA Egg Council
Virginia Bed and Breakfast Recipes, by Melissa Craven
- Breakfast Inn Style, by The Inn at Monticello