Breakfast at Bay View Waterfront Bed & Breakfast
 A full breakfast is included in the room rate. Coffee or tea is ready on the sideboard whenever guests want it. Fill a mug and enjoy the morning on our porch, in our lawn chairs, or on the bench at the end of our dock.
Breakfast is usually at 8:30, but we can accommodate earlier or later schedules.
Breakfast starts with juice and fresh fruit. The main course may be an omelet, French toast, eggs Benedict, or a strata accompanied by bacon, ham or local sausage. There will be grits, rolls, biscuits, or muffins, and usually something seasonal from our garden or local farmers.
Fresh flowers are always on the table. Here are a couple of our "favorite recipes."
BAY VIEW WATERFRONT B&B BAKED FRENCH TOAST
Loaf of French bread
3/4 stick of butter
3/4 cup brown sugar
5 eggs
1 cup sugar or more to taste
T vanilla extract
Milk
Melt the butter in a 9 x 13 baking dish. Mix in brown sugar to cover bottom. Slice bread in inch+ slices and arrange in dish. Beat eggs well. Add sugar and vanilla extract. Add enough milk to make 4 to 5 cups. Taste. Add sugar and vanilla if needed. Pour over bread. Allow to soak for an hour or overnight. Bake at 450 for 15 minutes. Reduce heat to 350 for additional 25 to 30 minutes or until set.
Allow 2 to 3 slices per person
Eggs Benedict
4 English muffins
8 poached eggs
8 slices country ham--mine usually comes from the deli
Hollandaise Sauce
Split the English muffins so each person gets two halves. Put a slice of country ham on each half. Top that with an egg and plenty of Hollandaise Sauce.
Serves 4.
Hollandaise Sauce
½ cup butter
4 egg yolks
½ cup boiling water
1 ½ T lemon juice
Melt butter in double boiler. Beat the egg yolks well. Pour the butter slowly into the eggs beating the whole time. Add the water slowly still beating the whole time. Return to the double boiler which is not touching the boiling water in the bottom pan. Cook and stir until spoon is coated. Do not overcook. There is a thin line between done and curdled. Remove from heat and stir in the lemon juice. Cover and place over warm water until serving. Don’t return to heat. OR buy a package and follow the directions.
Baked Apples
Apples
Butter-- about a T. an apple
Ginger-- a little per apple
Brown sugar-- about a T an apple
Raisins (optional)
Grease the baking dish. Use an apple a person. Core the apples. Take a small slice off the bottom so they will sit flat in the baking dish and a small ring of peel off the top. Stuff the cores with the butter, brown sugar, ginger, and raisins. Bake in 350 oven about 30 minutes
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