Recipes by Type
Romantic RecipesAppetizers Breakfast Brunch Lunch Dinner Dessert Cheese Eggs Fruits Meat Nuts Pasta Rice Seafood Vegetables Wild Game Baked Goods Beverages Breads Cakes Condiments Cookies & Candies Hot & Spicy Jellies & Jams Main Dish Salad & Dressings Sauces & Gravies Side Dishes Slow Cooker Soups & Stews Stuffing Cultural Foods Holiday Quick & Easy Special Diets Vegetarian Not Listed |
 |
SPRING FIDDLEHEAD EGGS BENEDICT SCRAMBLE Description: It’s that time of year to start harvesting Mother Nature’s wild garden. What makes spring so exciting, aside from the fact that it’s a preview to the summer growing season, is that the available wild edibles are bountiful, tender and light in flavor and t Ingredients: 12 fiddleheads, cleaned, trimmed and cut into small pieces 12 stocks of asparagus tops cut into small pieces 3 tablespoons butter 12 large eggs 6 English muffins, split12 thin slices chopped ham or bacon ***Hollandaise*** 6 large egg yolks 6 tablespoons water 1/2 cup butter, cubed 4 teaspoons lemon juice 2 pinches each salt and freshly ground pepper Directions: In a medium saucepan, steam fiddleheads and asparagus over boiling water until bright green and crisp tender, about 5 minutes. Drain. Hollandaise: In bowl set over saucepan of barely simmering water whisk egg yolks and water until opaque and thick enough to coat back of spoon, about 2 to 4 minutes. Whisk in butter, a few cubes at a time, lemon juice, salt and pepper. Keep warm. Meanwhile, in a large skillet, melt 3 tablespoons butter. Add bacon or ham, fiddleheads and asparagus and lightly sauté while beating eggs in bowl. Slide eggs into skillet and scramble to desired consistency Meanwhile, toast English muffins. Top each with scrambled egg mixture Spoon sauce over egg scramble.  Recipe Summary: Yield: Serves 6 Comments: Other recipes by Camellia Inn: Farmers Casserole Recipe Orange & Raisin Muffins Recipe Artichoke Cheese Souffle Fried Egg Sandwiches BLT Grilled Cheese Baked Brie and Tomato Breakfast Strata ITALIAN BRUNCH ASPARAGUS FRIED GREEN TOMATO BREAKFAST WRAP LUCY'S FRIED GREEN TOMATO SAUSAGE BREAKFAST PIE Healthy Potato, Greens and Cheddar Frittata Mediterranean Watermelon Salad with Watermelon Vinaigrette Cacao Nibs Rub on Tri Tip or Skirt Steak Roasted Mascarpone Peaches | |
Recipe Provided By:
Camellia Inn Healdsburg, CA  Detailed Listing | Website Healdsburg Bed and Breakfast Inns |