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  Breakfast Menu and Recipes
dot Briarcliffe Inn
Little Egg and Ham Pies

1 tsp olive oil or butter/ 12 thin slices black forest ham/ 12 extra-large free-range eggs/ 2 tbsp cream/ sea salt/ freshly ground black pepper/ 2 tbsp roughly chopped parlsey/ 4 tbsp roughly chopped parsley/ 4 tbsp parmesan

Makes 12

Heat the oven to 350F. Lightly oil or butter a 12-hole muffin pan. Line the bottom and most of the sides of each cup with a slice of ham, then break an egg into the hollow. Drizzle with the cream and scatter with sea salt, peper, parsley and parmesan.

Bake for 15 to 20 minutes until the egg is just set and starting to shrink away from the sides of the cup. Leave to cool for 5 minutes, then run a knife around each cup to loosen the ham and egg, and remove to a wire rack. Eat warm or at room temperature.

Spinach Sausage Quiche

1/2 lb bulk sausage/ 1/4 cup green onion, chopped/ 1 clove garlic, minced/ 1-10 ounce pkg frozen chopped spinach, thawed and drained/ 1/2 cup herb stuffing mix/ 1-9 inch pie crust(unbaked)/1-1/2 cups Monterey Jack cheese, shredded/ 3 eggs, mixed/ 1-1/2 cups half & half/ 2 tbsp Parmesan cheese/paprika

Serves 6

Preheat oven to 375F degrees. Brown the sausage, onion and garlic in a skillet and drain. Add the spinach and the stuffing mix. Cover the bottom of pie shell with the Monterey Jack cheese. Top with the sausage mixture. In a separate bowl, combine the eggs and half & half. Pour over sausage. Bake for 30 minutes. Sprinkle with Parmesan cheese and paprika and bake for an additional 15 minutes,longer if necessary. Knife inserted should come out clean. Let stand 10 minutes before serving. Freezes and microwaves well for reheating.

Cream Tea Currant Scones

2 cups flour/ 1 tbsp granualted sugar/ 2-1/2 tsp baking powder/ 1/4 tsp salt/ 4 tbsp cold, unsalted butter/ 2 eggs/ 2/3 cup heavy cream/ 1/2 cup dried currants

Serves 8

In a small bowl, stir together flour, sugar, baking powder, and salt. Cut in butter with a pastry blender. In s separate bowl, whisk together eggs and cream. Add all but 2 tbsp of egg mixture to flour mixture. Stir in currents. Turn sticky dough onto floured surface. Knead gently 6 times. Form into 8 inch circle, slightly higher in the center. Cut into 8 sections. Brush with egg mixtue. Bake 15 to 17 minutes, until golden brown. Serve with butter and lemon curd.

Blueberry Buckle

1/4 cup butter/ 3/4 cup sugar/ 2 eggs/ 1 tsp vanilla extract/ 2 cups flour/ 2 tsp baking powder/ 1/2 tsp salt/ 1/2 cup buttermilk(reg milk can also be used)/ 2 1/2 cups blueberries/ 1/2 cup brown sugar/ 1 tsp cinnamon/ 1/2 cup nuts- optional

Serves 4-6

Cream butter and sugar, beat in eggs and vanilla. Combine flour, baking powder and salt. Add flour mixture and buttermilk alternately to sugar mixture. Stir in berries. Spread batter in 9 inch pan. In a separate bowl, combine brown sugar, cinnamon and nuts. Sprinkle mixture on top of batter. Bake at 375F degrees for 25 to 30 minutes.

Devon Cream Cheese Pie with Berries(English Tea)

2(8 ounce)pkg cream cheese, room temperature/ 1/2 cup granulated sugar/ 1 1/2 tsp vanilla/ 2 pkg of crescent-style dinner rolls/ 1 cup fresh or frozen berries(whats in season)/ 1/4 cup butter, melted/ cinnamon sugar(1/4 cup sugar combined with 1 tsp cinnamon)

Garnish -optional: 1 jar of Devon or clotted cream_and a sprig of fresh mint

Serves 6 - 8

Preheat oven to 350F degrees and butter a 9 x 15 baking dish. Whip the cream cheese, sugar and vanilla together; set aside. Cover the bottom of the baking dish with one layer of dinner roll dough(1 can), pinching the dough together to create one layer. Spread the sweetened cream cheese over the dough.

Cover the cream cheese filling with berries and top with another layer of crescent dough(1 can). Pour the melted butter on top and sprinkle generously with cinnamon sugar. Bake for 20 to 30 minutes or until golden brown. Let cool before serving. Serve with a dollop of Devon or clotted cream, topped with a spring of fresh mint.


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