Breakfast Menu & Recipes
Full Gourmet Breakfast Menu • Breakfast Comments • Recipe of the Month
Start your day with a delicious, hearty breakfast in our newly remodeled dining room. Or, if you prefer, eat out by the pool, surrounded by four-legged friends!
(over medium eggs, with grits, bacon, & homemade buttermilk biscuits)
Migas with homemade refried beans and fire roasted salsa verde
Fruit parfait with almond crisps
Fresh fruit parfait with homemade granola,
roasted pumpkin seeds, and plum confetti
FULL GOURMET BREAKFAST MENU
Four Egg Omelet
Herbs & Cheese with side of rosemary roasted potatoes & served
with English Muffins
Three scrambled or fried eggs, bacon or sausage and potatoes
or grits, served with biscuits or toast
French Toast with fresh fruit sauce, or powdered sugar and
maple syrup, and bacon or sausage
Three fried eggs on top of corn tortillas with a spicy ranchero
sauce, served with taqueros, refried beans, and guacamole
Corn tortillas served with chorizo, peppers, onions, eggs, and
cheese (spicy), served with salsa verde, refried beans, and
Two poached eggs on top of fresh sliced canadian bacon and english muffins,
topped with homemade hollandaise sauce and served with asparagus
and fresh garden tomatoes
Cold Morning Special
Old fashioned oatmeal with brown sugar and fresh berries,
served with whole wheat toast or English Muffins
(Single egg on the side upon request)
All breakfasts are served with the following:
Seasonal Fresh Fruit with Cinnamon Vanilla Non-Fat Yogurt
and home made granola
Whole Wheat Toast, Bagels, English Muffins, or Biscuits
Locally produced butter and cream from Smiths' Creamery
Coffee/Juice and Milk on request
Coffee/Juice beginning at 7:30 a.m. with local paper
Breakfast served between 8:00 a.m. and 9:30 a.m.
Children's menu available
"Best breakfast I have had on our two week road trip from
Minnesota to Dallas to Las Vegas to Gulfshores, AL!!!"
-- Jerry & Anita M. of Minnesota, February 2011
"Breakfasts were spectacular! Served in a gorgeous dining room with a huge dining room table and storied chairs, the atmosphere is so inviting with calm music, 2 huge picture windows and time to enjoy it with fresh coffee, tea, juice selection and the day's paper." -- Judy W. of Destrehan, LA, October 2010
"I could have slept well into the day. But, with the idea of Kelly's fabulous breakfasts popping into my head the minute my eyes opened, I couldn't
stay in bed another minute. Kelly is a fabulous cook, and had some great
ideas about what food to have at the reception in their huge dining room."
-- Mr. and Mrs. Michael Tuller, who were married
at Splendor Farms on October 18, 2008
"And our compliments to the chef, Kelly. Breakfast was excellent. My husband's favorite was the herbed cheese and ham omelet. He said it was the best omelet he has ever had in his life. My favorite was the french toast. And the fresh milk and butter from Smith Creamery was unbelievable. That was the best we have ever had." -- Crystal & Carl D., guests during Mardi Gras 2009
"Kelly, You are THE COOK! (wow) Breakfast was so above & beyond!!"
-- Todd and Richelle H. of Ponchatoula, LA
"Thank you for the lovely breakfast - it was so special!"
-- Billy & Patsy T., who spent their 27th anniversary
at Splendor Farms in May 2010
"Your breakfast was excellent - everything perfect!"
-- Jerri & David
Kelly's Recipe of the Month
Many of you ask for the recipe for many of my breakfast items, so I've decided
put up a recipe every month, which I created and serve to our guests! Enjoy!!
UPDATE: KELLY'S RECIPES TO BE PUBLISHED IN COOKBOOK!!
Look for Kelly's recipes for Corn Griddle Cakes and Granola by the Season in the new Fresh From the Farm cookbook by James Stroman, author of Great Country Inns of America, Down-Home Texas Cooking,
and many others!!!
Recipe of the Month: December, 2012
CRANBERRY & VANILLA SCONES
I serve scones in all flavors, but these are my personal favorites. The trick is don't overwork your dough, and as an added bonus, you can freeze what you don't need! I make mine in a small palm-size triangle size. Easy to pick up and eat in two to three bites. Just a perfect few bites to start the morning with my fruit parfaits and home made granola and a cup of some good, strong, chickory-flavored French Market coffee (red can)! Hmmmm, it just doesn't get better than this!
Cranberry & Vanilla Scones
- 1 3/4 cups all-purpose flour
- 1 cup almond flour
- 1/2 cup sugar
- 1/2 tsp salt
- 1 tbsp baking powder
- 1/2 cup butter (chopped in chunks and chilled)
- 2 large eggs
- 2 tsps vanilla extract
- 2/3 cup milk (warmed with vanilla bean seeds - DO NOT BOIL)
- 1 cup dried cranberries (fruit chopped)
- 1 vanilla bean (split & scraped & put in milk)
Mix all together (dry ingredients together) then (wet ingredients together) and then, with pastry cutter cut into dry ingredients the butter until it resembles crumbs (big ones, not little ones! that would be overworking!) then gradually add wet ingredients a little at a time. Add dried cranberries and fold in.
Place dough on pastry board or granite counter top with lots of flour. Roll out in 1/2 thick circle and then cut in triangles.
Bake at 350 for 20 to 25 minutes or until golden brown. Serve warm with fresh fruit parfaits! And, don't forget that coffee!
PAST RECIPES OF THE MONTH:
- "PUMPKIN BREAD" - NOVEMBER, 2012
- "PEAR & PECAN CRISPS" - OCTOBER, 2012
- "KELLY'S SPECIAL BIRTHDAY OMELET" - SEPTEMBER, 2012
- "KELLY'S CANTALOUPE SORBET" - AUGUST, 2012
- "KELLY'S CORN GRIDDLE CAKES" - JULY, 2012
- "VERY BERRY BUTTER" - JUNE, 2012
- "SPLENDOR FARMS RANCHERO SAUCE" - MAY, 2012
- "EASY HOMEMADE HOLLANDAISE" - APRIL, 2012
- "FRIJOLES REFRITOS (REFRIED BEANS)" - MARCH, 2012
- "SAMMY'S SPECIAL FRITTATA" - FEBRUARY, 2012
- "GRANOLA BY THE SEASON" - JANUARY, 2012