Last week I attended a meeting in Baltimore, and stayed in a very well respected hotel chain with one of the larger self-service breakfast buffets. The only fresh item on the buffet was a banana! Pre-packaged foods and reconstitued scrambled eggs and sausage just cannot compete with the breakfasts served at our Hot Spring B&B.
I love to play with food, and creating fresh breakfast dishes using local products as much as possible is especially fun! As a member of the Eight Broads in the Kitchen, I continually gain new ideas from my colleagues par excellance. Among the Eight Broads, the discussion recently turned to breakfast salads.
When the temperature was nearing 100 degrees outside, I decided it was time to experiment and served a Breakfast Salad last week to great reviews. Poached eggs served over an arugula/spring mix topped with a homemade orange vinaigrette was light and tasty! Most guests said they’ve never had salad at breakfast, but really like it. In addition, we served fresh peaches with cream, and a cinnamon crunch coffee cake.
Here’s some photos of recent dishes served at Lookout Point. Way better than a chain hotel breakfast!!