Recipes


Eggs Boursin

1 box Boursin cheese

6 eggs

Half and Half

Small package sliced mushrooms

Saute mushrooms in butter until tender. Place layer of mushrooms into greased individual-serving ramekin. Cover mushrooms with dabs of boursin cheese.  Beat eggs with large dash of half and half, salt, and pepper.  Pour eggs over mushrooms and cheese and bake until nicely puffed, about 15 - 20 minutes.  Makes four servings.

Eggs Florentine

8 oz. package frozen chopped spinach
8 eggs
1/4 C. butter, melted
1/2 lb. swiss cheese, grated
1/2 lb. feta cheese, crumbled
1/8 tsp. nutmeg

Microwave 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, and mix well. Add the spinach and blend thoroughly. Pour into individual greased ramekins and place on a cookie sheet in the oven. Bake at 350 degrees until nicely puffed and set, about 20 minutes. Makes 6 servings.


Blueberry Stuffed French Toast with Blueberry sauce

Thickly sliced bread, crusts removed
10 oz. cream cheese (approx)
1 C. blueberries, fresh or frozen
10 eggs
1/3 C. maple syrup
2 C. milk

Spread bread slices in greased 9” x 13” baking dish. Slice the cream cheese and flatten with fingers, layering evenly on top of bread slices. Sprinkle blueberries over the cream cheese. Place remaining bread slices on top of the blueberries. Beat the eggs, add the maple syrup, and milk. Pour mixture over bread, moistening all slices. Cover and refrigerate overnight. Bake at 350 degrees covered with foil the first thirty minutes, uncover and bake until nicely browned, about 30 more minutes. Let cool a few minutes before serving. Sprinkle with powdered sugar. Serve with blueberry sauce or maple syrup. Makes 12 servings.


Blueberry Sauce

1 C. water
1 C. sugar
2 Tbsp. cornstarch
2 C. blueberries, fresh or frozen
1 Tbsp. butter

Mix together sugar and cornstarch in a 2 quart saucepan. Add water and 1 C. of the blueberries. Cook over medium heat until thickened. Add remaining blueberries and butter. Continue cooking until butter melts and sauce is heated through.


Sandy Johnson, Innkeeper • 207 244-3835 • 371 Main Street, Southwest Harbor, Maine 04679