Breakfast Menu
Good morning!
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!
"Country Good"
(over medium eggs, with grits, bacon, & homemade buttermilk biscuits)
Migas with homemade refried beans and fire roasted salsa verde
Huevos Rancheros
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
Country Good
Three scrambled or fried eggs, bacon or sausage and potatoes
or grits, served with biscuits or toast
Something Sweet
French Toast with fresh fruit sauce, or powdered sugar and
maple syrup, and bacon or sausage
Huevos Rancheros
Three fried eggs on top of corn tortillas with a spicy ranchero
sauce, served with taqueros, refried beans, and guacamole
Migas
Corn tortillas served with chorizo, peppers, onions, eggs, and
cheese (spicy), served with salsa verde, refried beans, and
guacamole
Eggs Benedict
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
Homemade jellies/jams/preserves
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
Breakfast Comments
"Best breakfast I have had on our two week road trip from
Minnestota to Dallas to Las Vegas to Gulfshores, AL!!!"
-- Jerry & Anita M. of Minnesota, February 2011
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"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
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"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
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"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
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"Kelly, You are THE COOK! (wow) Breakfast was so above & beyond!!"
-- Todd and Richelle H. of Ponchatoula, LA
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"Thank you for the lovely breakfast - it was so special!"
-- Billy & Patsy T., who spent their 27th anniversary
at Splendor Farms in May 2010
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"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
to
put up a recipe every month, which I created and serve to our guests! Enjoy!!
FEBRUARY, 2012
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We have some guests who have been coming for years -- the owners of Sammy's Food Service & Deli in New Orleans. Check them out if you are in New Orleans (see their Guy Fieri review for the Food Channel's Diners, Drive-ins, and Dives!) Great people and a lot a fun to have around. I always make a frittata, which I now call Sammy's Special! See ya'll in March!!
SAMMY'S SPECIAL FRITTATA:
- Extra-virgin olive oil
- 3 links sweet Italian sausage, removed from the casing and crumbled
- 1/4 cup diced yellow spanish onion
- 1 red bell pepper, 1/4-inch dice
- 1 yellow bell pepper, 1/4-inch dice
- 1 cup grated Parmigiano-Reggiano
- 12 eggs, beaten
- 1 teaspoon of oregano
- 1 teaspoon of garlic powder, and salt & pepper
- Shredded Mozzerella
DIRECTIONS:
- Preheat the oven to 375 degrees F.
- Coat a cast iron skillet with olive oil. Add the sausage and brown. Add the peppers and onions and sauté until they are soft.
- In a bowl, add the Parmigiano to the beaten eggs and season lightly with salt and pepper and a teaspoon of garlic powder and oregano.
- Using a heat-proof rubber spatula, stir the eggs into the pan with the sausage and peppers. Stir the eggs to evenly distribute the sausage and peppers throughout the eggs.
- Once the eggs set on the bottom and around the sides of the pan, sprinkle shredded mozzerella on top then place the pan in the preheated oven for 10 to 12 minutes or until the eggs are cooked through.
- Serve in the skillet on the table!
This is great with whole wheat toast, biscuits, or english muffins on the side and a caprese salad of garden fresh tomatoes and basil from our gardens! Enjoy!
PAST RECIPES OF THE MONTH:
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