Ocean Bluff Bed and Breakfast

Scrambled Eggs & Smoked Salmon

4T. unsalted butter, divided (1/2 stick)
1/2 c. chopped shallots (3 to 4 shallots) or regular onions
12 extra large eggs
6 T. half and half
1 t. kosher salt
1/2 t. freshly ground black pepper
2 T. chopped chives
1 T. chopped fresh flat-leaf parsley
4 ounces crumbled smoked salmon
Cream cheese to taste.
Melt 2 T. butter in a large (12 inch) saute pan over medium low heat.
Add the shallots and cook for 5 to 7 minutes, tossing frequently, until
the shallots are translucent and they begin to brown.
Meanwhile,in a large bowl, beat together the eggs, half-and-half, salt
and pepper with a fork. When the shallots are cooked, add the eggs to
the pan and cook over med. low heat for 4 to 5 minutes, stirring
frequently with a rubber spatula to scrape the bottom and sides of the
pan, lifting and folding the eggs to make large curds. Remove from the
heat 1 minute before they’re completely done because they will continue
to cook in the pan. Off the heat, add the remaining 2 T butter,
chives, parsley, smoked salmon and 2 to 3 T. of cream cheese. Mix
well, season to taste and serve hot.

Servings: 4

Breakfast Pizza

1-1/2 pounds semolina pizza dough (or 2 frozen Rhodes breads)
6 to 12 eggs, depending on size of pizza and how many you are serving
2 T. butter
1 large onion, thinly sliced
1 Bell pepper, diced
1/2 pound mushrooms sliced
1/2 pound ham, sausage or bacon (sausage and bacon should already be cooked)
1 – 2 cups cheddar or Jack cheese

Preheat Pizza Stone at 400 degrees for 1/2 hour then turn down to 350 degrees.

Beat eggs thoroughly with wire whisk and add salt and pepper to taste
Melt butter in 12.5″ frying pan, and saute onions until they are caramelized. Remove onions and add peppers and mushrooms, saute vegetables until soft then add eggs and meat, scramble until soft and still lightly wet.
Roll out dough larger than the deep dish pizza pan. Place the dough in the pan. You should have dough hanging out several inches around the edge of the pan. Spread caramelized onions over bottom of pan, then fill with egg mixture. Top with cheese with 1 to 2 cups of cheese. Fold the dough over the egg mixture, brush with egg wash. Sprinkle with parmesan cheese and garlic herb bread seasoning. Bake on the pizza stone 20 to 25 minutes

Salmon Asparagus Quiche

  • 1 refrigerated pie crust (e.g. Pillsbury)
  • 8 ounces fresh cooked salmon or smoked salmon, cut into chunks
  • 12-15 asparagus spears, trimmed and cut into 1 1/2-inch slices
  • 4 eggs
  • 1 cup heavy cream
  • 1 cup Parmesan cheese, grated
  • 1 teaspoon minced thyme
  • 1 teaspoon minced dill
  • Salt and pepper to taste

Preheat oven to 375 degrees F.

  • To cook the asparagus, steam it on the stove (using a steamer basket over a pot filled with an inch of water, or putting it directly in the pot, covered for 3-4 minutes until tender) or in the microwave (wrap a few bunches in damp paper towels and microwave for 3-4 minutes, until tender).

Halibut Spread

1 pound halibut
2 8-ounce packages cream cheese
1-1/2 tablespoon. garlic salt
3 stalks green onion
1 tablespoon. toasted sesame seeds

Cut halibut in 1″ chunks, bring to boil in heavily salted (4 tablespoon. salt and sugared (1/4 cup) water. Drop halibut into water, when they float, dump in strainer. Let cool. Flake with fork. Mix into softened cream cheese, garlic salt and onions and sesame seeds.
Serve with crackers.

The Best Ginger Cookies

4-1/2 c. flour
4 t. ground ginger
2 t. baking soda
1-1/2 t. ground cinnamon
1 t. ground cloves
1/4 t. salt
1-1/2 c. shortening
2 c. granulated sugar
2 eggs
1/2 c. molasses
3/4 c. coarse sugar or granulated sugar

In a medium mixing bowl stir together the flour, ginger, soda, cinnamon, cloves, and salt. Set aside.
In a large mixing bowl beat shortening until softened. Gradually add the 2 cups granulated sugar; beat until fluffy. Add eggs and molasses; beat well. Add half of flour mixture; beat until combined. Stir remaining flour in with a wooden spoon.
Using a 1/4 c. ice cream scoop, shape dough into 2-inch balls. Roll in course or granulated sugar. Place on an ungreased cookie sheet about 2 1/2 inch apart.
Bake in a 350 degrees oven for 12 to 14 minutes or until cookies are light brown and puffed. (do not over bake or cookies will not be chewy) Let stand for 2 minutes before transferring to a wire rack. Cool. Makes 25 four inch cookies.



Lox Tortillas

  • Flour Tortillas
  • Cream Cheese
  • Dill Paste
  • Baby Spinach
  • Lox

Mix softened cream cheese with dill paste to taste. Not overwhelming, but just right.
Spread cream cheese mix over all of the tortilla, then on one side put a layer of baby spinach, and then top with lox, thinly sliced.
Fold over tortilla, so you have a half of a tortilla, and cook on top of stove until both sides are crisp but not hard. Serve.

Sourdough MUFFINS

Mix together and set aside
1 1/2 c all purpose flour
3/4 cup sugar
1/4 tsp salt
2 tsp baking powder

In mixing bowl, add
3/4 cup sourdough starter
1/3 cup vegetable oil
1 egg
1/3 cup milk-mix well-

Gradually add dry ingredients-mixing well. (Batter will be a little stiff). Gently fold in 1 cup fresh blueberries and 1/4 cup snipped dates. Spoon batter into each muffin cup filling it nearly to the top.

1/2 cup sugar
1/3 cup flour
1/4 cup very soft butter (I used unsalted)
1 1/2 t cinnamon
mix all together well and sprinkle on top of mufins before baking. Press crumb topping gently into muffins.
Bake 400 degrees for 20-25 minutes until toothpick comes out clean when stuck in center of a muffin. Cool on wire rack. Hide a muffin for yourself for later-because they will disappear really quick.

Cranberry-Orange: substitute
1 cup dried cranberries
1 small can well drained mandarin oranges cut into small pieces
1/3 tsp fresh orange zest for blueberries/dates.
Walnuts also (optional

1 1/2 c fine chopped apple
1/4 tsp cardamom
1/3 cup raisins for blueberry/date mix, and add
1 tsp cinnamon
1/8 tsp nutmeg.

Preheat oven to 400 degrees (200 degrees C). Grease muffin cups or line with muffin liners. The recipe that appears here makes 6 large size muffins. These muffins are great without the sourdough starter also (just in case you don’t have any).

Rhubarb Muffins

1 1/4 c. packed brown sugar
1/2 c. vegetable oil
2 t. vanilla extract
1 egg
1 c. buttermilk

2 1/2 c. flour
1/2 t. salt
1 1/2 c. diced fresh rhubarb
1 t. baking soda
1 t. baking powder
1/2 c. chopped nuts

1 t. ground cinnamon
1 T. Butter, softened
2/3 c. sugar

In a bowl, combine first five ingredients; mix well. Stir in flour, salt, rhubarb, baking soda, baking powder and nuts. ( I sift the flour salt soda and powder to make sure it is all mixed up good) then I throw the rest of the stuff in. Pour into greased or paper lined muffin cups. Mix topping ingredients; sprinkle over muffins and press lightly into batter. Bake at 375 for 15 to 18 minutes. Yield 15 muffins.

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