Eggs Benedict

English muffins Canadian bacon Eggs Fresh Spinach Feta Cheese Thinly sliced scallions Knorr Hollandaise Sauce Packet Poaching eggs is pretty uncomfortable for me. I’ve watched U-tube videos where you swirl the water to get the egg white to form around the yolk. I tried that once and it worked well for the first egg…what to do with the others? I didn’t want to swirl it each time I slid an egg in. I watched where they just put the egg into a ramekin and then gently poured it into the water from as close to the water as you can get. It stays pretty well together that way. Make sure there is enough water in the pan to cover the egg. Don’t put vinegar in the water, but do add a pinch of salt. If your egg whites get thin on the edges, you can always cut them off. Depending on how runny you like your eggs, let them cook on a gently boil for three to five minutes. Toast and butter your English Muffin. Add a slice of Canadian bacon (you can also use regular bacon or lox). Spinach. Feta. Egg. Hollandaise sauce. I’m not ashamed to admit, I use Knorr Hollandaise sauce mix. It’s easy to prepare and fool proof… and it tastes great. Sprinkle with thinly-sliced green onions. Add a little more feta on top if desired. A slice of avocado would be lovely too. Voila. Enjoy.

Cheesy Egg Soufle

Serves 4 Eight eggs 8 oz milk dash or two of tabasco salt to taste 1/4 cup mozzarella 1/4 cheddar 1/2 cup feta Preheat oven to 375. If it’s humid out, no need to do anything. If it’s dry, put a ramekin or two in the oven when preheating and during cooking. Spray oval ramekins with Pam. Blend eggs, milk, tabasco and salt with an immersion blender. Be sure to get some air in there. Add cheeses and blend again. Add even more air. Pour ramekins half way full and then fill the remainder. The cheese will settle on the bottom so filling them half way and then again makes sure there is some cheese in each dish. Bake for 20-25 minutes until the tops are brown and the eggs pop above the rim. Garnish with fresh herbs and serve immediately. The cheese will rise to the top when baked but the soufflé’s will fall quickly. Be careful, they are hot.

Mediteranean Quiche

1 unbaked, deep-dish pie crust 1/4 – 1/2 crumbled feta 1 1/2 cups grated mozzarella 6 – 8 oz. frozen spinach 1 tsp butter 1 tsp olive oil 3-4 tbsp minced onion 1 tbsp Greek Seasoning 1 1/2 cup heavy cream 4 eggs 1/4 tsp salt 1/8 tsp pepper 1/8 tsp nutmeg Preheat oven to 400F Melt butter and oil in skillet. Saute onion and seasoning until onion is transluscent and a little brown. Squeeze water out of spinach and saute with onions for 2 minutes. Set aside to cool. Sprinkle 1/2 cup mozzarella over pie crust. Add onion and spinach. Sprinkle with feta. Add remaining mozzarella. Combine eggs, heavy cream, salt, pepper and nutmeg and pour over pie crust slowly so that all liquid is absorbed. Sprinkle a little nutmeg on top for added color. Bake for one hour or until quiche is puffy and golden. Be sure that the center of the quiche is firm. Allow 10 – 15 minutes to cool before cutting. Serves 6 – 8

Broccoli and Cheddar Fritatta

Serves 4 Eight eggs Small head of broccoli cut in to bits 1/2 diced red bell pepper Four-six mushrooms sliced and halved 7 oz. whole milk 1/2 cup mozzarella 1/2 cup cheddar Salt and pepper to taste One thinly sliced green onion Preheat oven to 375. Spray four 6” pie plates (or similar dish) with Pam. Saute mushrooms and peppers for five minutes to any reduce liquid. Use a paper towel to blot up any excess liquid. Divide broccoli, bell pepper ad mushrooms evenly between dishes. Spread cheese evenly on top. Mix eggs, milk, salt and pepper and pour into pie dish. Gently submerge cheese or veggies under eggs. Cook for 20 -25 minutes. Garnish with thinly sliced green onion on top and serve.

Canandaigua Restaurants

Your Innkeeper is the perfect resource for the best Canandaigua Restaurants… located just a short 10 minute drive through the country from the Inn. On our website, there are a list of Restaurants in Canandaigua and others nearby. The restaurants are linked so that you may see their current menu. Don’t have time to research Canandaigua Restaurants prior to staying at the 1795 Acorn Inn Bed and Breakfast? Well, upon check in, your Innkeeper will provide you with a list of restaurants and directions to each one from the Inn. Additionally, there are menus in the Guest Binder in every guest room. We cannot promise the menus are 100% correct, but they will give you an idea of the type of food each restaurant serves and their price point.

Favorite Canandaigua Restaurants

There are many. But, your Innkeeper loves Rio Tomatlan, an authentic Mexican Restaurant located in Canandaigua. I love their Tacos Surtidos and their Tostada. Don’t forget to order fresh made Guacamole and Salsa. Oh, and a margarita… or two. Your Innkeeper also loves Roots Cafe in Naples. Just a short drive to the south end of Canandaigua Lake. Since the 1795 Acorn Inn is located mid-way down Canandaigua Lake on the West side, it’s just a quick drive in the opposite direction of Canandaigua. Be sure to try their Borgstrom Farms Pork Chops and Burger… and their fries are to die for. Nolans is popular among guests with many dining options. Steak. Seafood. Pasta. The New York Kitchen has a tasting room where you can taste wine, beer and spirits from around New York State and a lovely restaurant upstairs with indoor and outdoor lake-view seating. And, don’t forget to sign up for one of their cooking classes. Always a lot of fun. Casa de Pasta is an authentic Italian restaurant in Canandaigua. It been around for a long time and is located right in downtown Canandaigua. According to your Innkeeper is 41% Italian and had the privilege of eating her Noni’s homemade pasta, tortellini and tortelachi. Casa de Pasta will not disappoint. There are many more Canandaigua Restaurants… Thai, Indian, German, more Italian… and others not too far away. Just ask. Your Innkeeper will be happy to share.

About The 1795 Acorn Inn

The 1795 Acorn Inn Bed and Breakfast is a luxurious, Canandaigua Lake Bed and Breakfast. A romantic AAA Four Diamond Lodging located in New York’s Finger Lakes. The Inn is the only Bed and Breakfast in New York to received this prestigious award for 23 consecutive years. According to AAA, “Four Diamond establishments are upscale in all areas. Accommodations are progressively more refined and stylish. The physical attributes reflect an obvious enhanced level of quality throughout. The fundamental hallmarks at this level include an extensive array of amenities combined with a high degree of hospitality, service, and attention to detail.” So, stay with us and don’t forget to schedule an in-room massage in our Hotchkiss Room, Bristol or Barn Suites. Additionally, chair massages are now available in all rooms. We hope to have the pleasure of welcoming you soon.