Breakfast Photo Contest
I thought it might be fun, while the inn is closed for the winter, to have a breakfast photo contest with our followers.
I will list the breakfast item and include instructions on how to make this item. For those that would like to participate, all you have to do is make the item, take a picture of the item, NOT any sides like sausage, potatoes or any fluff life flowers, juice, etc. ITEM ONLY and send it to me at email@example.com. I will post all your pictures on our social media and then choose the best photo. The person with the best photo will get a $25.00 gift certificate to use towards their stay with us over the summer of 2021. All photos have to be submitted by January 24th by 4:00 PM. I will post all photos no later than January 28th and will choose a winner by January 29th.
I thought I would start off with my favorite recipe which is the Ham and Cheese Soufle. It can easily be made for one person ( so you shouldn’t have any leftovers) and its really simple. Anyone can do it, I promise!
Ham and Cheese Soufle- Serves 1
4 oz. ramekin, one half of an English muffin, shredded Swiss cheese, shredded sharp cheddar cheese, ham, 1 egg, 1/4 C milk ( any variety) salt and pepper to taste.
Spray your 4 oz. ramekin with non stick spray. Tear apart your English muffin and add to the bottom of the ramekin. Add Swiss and sharp cheddar cheese over the English Muffin. ( I did not add measurements on purpose, as I never measure this, so use your best judgement. Dice or shred your ham and add over the cheese. ( I don’t measure this either, so do what you think). Add more cheese over the ham.
Whisk together your egg, milk, salt and pepper. Slowly pour over the cheese and ham mixture. It may look like you won’t have enough room for the milk mixture, but I promise if you go slow, you won’t have any problems.
Cover with plastic wrap and refrigerate overnight (if you can’t wait and want to eat it ASAP, don’t worry about this step).
When ready to bake, preheat oven to 350 degrees. Uncover ramekin and bake for about 45 minutes or so until the top is puffy. Take a picture, and then serve or dive in immediately. Be careful though, it will be hot!