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We thought you'd get a better idea of our 3 course gourmet breakfasts by reviewing the menu for a typical week in June, followed by a recipe for one of our favorite year round breakfast dishes - Mexican Estrada. We'll start you with fresh seasonal fruit, followed by our protein packed and delicious homemade granola, then a gourmet hot entree. Our entrees alternate between savory and sweet daily. Our breakfasts, including the granola, muffins and all of our baked goods are made at the Inn on our vintage but still new-to-us stove. A great stove is the heart of the kitchen and, as we all know, a good kitchen is the heart of the home.
Sample Menu
Monday: Coffee or tea, Orange Juice, Bath Street Inn Granola, Fresh Papaya, Eggs Florentine served with Oatmeal Coconut Muffins.
Tuesday: Coffee or tea, Orange Juice, Bath Street Inn Granola, Fresh Cantaloupe, Peach and Blackberry Topped Baked French Toast, made with cinnamon bread, eggs, brown sugar and butter.
Wednesday: Coffee or tea, Orange Juice, Bath Street Inn Granola, Fresh Ruby Red Grapefruit, Greek Scramble (Eggs, Feta Cheese, Spinach and Kalamata Olives) and Pinwheel Biscuits.
Thursday: Coffee or tea, Orange Juice, Bath Street Inn Granola, Fresh Strawberries, Cottage Cheese Pancakes served with hot homemade Blueberry sauce.
Friday: Coffee or tea, Orange Juice, Bath Street Inn Granola, Watermelon, Mexican Estrada with Salsa, hot Corny Corn Muffins.
Saturday: Coffee or tea, Orange Juice, Bath Street Inn Granola, Crenshaw Melon, Apricot Stuffed French Toast served with a warm home made Apricot Sauce and garnished with Almonds and Powdered Sugar.
Sunday: Coffee or tea, Orange Juice, Bath Street Inn Granola, our signature Poached Pears with Cinnamon Sauce, Aunt Ruth's Baked Eggs, fresh baked Raspberry Muffins.
Bath Street Inn Mexican Extrada
This egg dish celebrates the Hispanic heritage of Santa Barbara and is another of the best of the "tried and true" core of our permanent collection of recipes. Quick and easy to prepare, it is built in layers (estrada.) The Ortega chili is mild and nicely complemented by the potatoes. Kick up the hear with the heat of the salsa you decide to use as a garnish. As always, this is delicious when served right out of the oven, but it is hardy enough to withstand being in a warming oven. This recipe serves 21.
Step One
- Pam bottom of a large glass baking dish
- Cover with one thin layer of frozen O'Brien Potatoes (about 1/2 bag)
- Add layer of diced Ortega chilies to cover (about 1/2 of large can) Important - squeeze moisture out of the chilies or your casserole will be "watery"
- Mix 1 1/2 C Grated Jack Cheese and 1 1/2 C Grated Cheddar Cheese and layer over chilies.
Step Two - Combine and Beat in large bowl
Step Three - Combine in Small bowl
- 3/4 C Sour Cream with
- 1 tsp Cumin
- 1 tsp Coriander
- 1 Tbs Mild Chili Powder
- 1/2 tsp Pepper
- 1/2 tsp Salt
Step Four -
- Add sour cream and spices to egg mixture and gently mix
- Pour egg mixture over layers
- Cover with foil and refrigerate overnight
Best
if prepared the night before to let flavors blend. If so, put cold
casserole dish into cold oven, set oven for 325 degrees and bake for 30
minutes, turn oven up to 350 degrees and bake an additional 60 minutes.
If baking right after preparation, place in preheated oven at 350 degrees and bake for 70 minutes, until eggs are set -
knife in center will come out clean. You may see a little oil on the
knife from the cheeses but it will not look yellow.
Easily reduces for a 9x13 inch casserole - keep the same spicing but use 20 eggs and ball park the rest of ingredients. Reduce cooking time by at least 15 minutes.
Serve piping hot and garnish with a little dollop of sour cream and spicy salsa: oh my!
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Food makes the vacation – Breakfast is the other half of Bed and Breakfast and you've chosen well.
