Our new website is now available
Join BBCanadaGift CertificatesAssociationsGetawaysE-TravellerFrequently Asked Questions
  Home home / ontario / south_eastern_ontario / morrisburg / Serendipity at River's Edge
  Main Information Bedrooms Photo Gallery Breakfast Menu and Recipes Nearby Attractions and Services Testimonials Directions
  Breakfast Menu and Recipes
dot Serendipity at River's Edge
Artichoke & Roasted Red Pepper Soufflé Omelette

Preparation 15 minutes, Cook 10 minutes, Difficulty Easy, Serves 4


5 eggs separated

2 whole eggs

1/2 can artichoke hearts, drained, quartered if whole 1 whole roasted pepper from a jar or can drained patted dry and roughly chopped *

50g Parmesan cheese (grated)

10 large basil leaves, shredded

1 tbsp butter

1 tbsp extra virgin rapeseed or olive oil

*My preference is a fresh red pepper rubbed with olive oil and roasted until blistering, then wrapped in foil to cool slightly then peel off the skin and roughly chopped


1. In a large bowl, lightly beat together the 5 egg yolks and w whole eggs.

2. In another bowl use an electric whisk to beat the egg whites until stiff.

3. Add whites to the yolks and fold together carefully, keeping it light and fluffy.

4. Fold in the artichokes, red pepper, half the cheese, the basil and salt and pepper.

5. Heat grill to high

6. Heat a medium non-stick frying pan over medium heat**

7. Add the butter and oil

8. When butter is melted, add the omelette mixture and spread evenly.

9. Cook until golden underneath about 5 minutes

10. Scatter remaining cheese on top , then place pan under the grill and cook for a further 2 minutes.

11. Slide omelette onto a board or serving plates.

12. Cut into wedges and serve.

** My preference is my seasoned cast iron frying pan

Homemade Breakfast Sausage Patties

Bobby Flay - Brunch Bobby's Recipes Serves 4 to 8: Makes 8 Patties

Ingredients 1 large or 2 small bay leaves 1/4 teaspoon 3 tablespoons finely chopped fresh sage 2 teaspoon finely chopped fresh thyme 2 teaspoon dry mustard 1/8 teaspoon freshly grated nutmeg 1 pound ground pork (about 70% lean) or ground turkey (90% lean) - MK - I use turkey 2 teaspoon kosher salt 1 1/2 teaspoons coarsely ground black pepper 2 tablespoons canola oil

Steps 1. Using a spice grinder, grind the bay leaf and red pepper flakes to a fine powder. Add the sage, thyme, dry mustard, and nutmeg and pulse twice to combine. 2. Combine the spice mixture with the ground pork (or turkey) in a large bowl along with the salt and pepper and mix with your hands until the spices are evenly dispersed throughout the meat. Cover and refrigerate for at least 1 hour and up to 12 hours to allow the flavours to meld. 3. To cook the sausage, form the mixture into 8 patties. Make a small depression in the centre of each patty with your thumb and forefinger. (This will help keep the patties flat as they cook.) 4. Heat the oil in a cast-iron skillet over medium-high heat until it begins to shimmer. Cook the patties until golden brown on each side and just cooked through, about 5 minutes per side. Remove to a plate lined with paper towels to drain. Serve hot.

Pumpkin Cranberry Scones with Wipped Maple Butter


Zucchini Pancakes with Pumpkin Maple Syrup


Orange Ricotta Cheese Pancakes with Fig Compote



Please be sure to notify the B&B owner that you found them here on the Internet using

BBCanada.com is not responsible for the accuracy of information supplied by subscribers.
By using this web site, you agree to our terms and conditions of use.
BBCanada.com is committed to your privacy.