FROM DAWN’S KITCHEN:

BAKED PEACHES PECAN and
EGGS BUTTERFIELD
Submitted by Dawn Glass - Inn Keeper of Butterfield Bed and Breakfast in Julian, CA. 

BAKED PEACHES PECAN

Dawn serves this as an appetizer to her main breakfast entree. It is a perfect recipe for those chilly autumn and winter mornings.

Ingredients:

2 Sourdough English muffins
5 Tablespoons granulated sugar
1/2 Teaspoon ground cinnamon
2 Tablespoons finely chopped pecans
2 Large firm peaches
4 Tablespoons butter

Method:

Preheat the oven to 350’ F ( 175 ‘ C). Split the English muffins in half and place each half in a round ovenproof compote dish (for individual serving size).
Combine the sugar, cinnamon, and chopped pecans (making sure all are evenly distributed).
Cut the peaches in half around the ‘seam’ and remove the pit. Place each peach half on top of an English muffin half, pitted side up.
Spread the cinnamon/sugar/pecan mixture evenly over each peach half, allowing a bit to spill over onto the English muffin.
Place a tablespoon pat of butter on top of each peach half.
Bake 20 - 25 minute. Serves 4.


EGGS BUTTERFIELD
Submitted by Dawn Glass - Inn Keeper of Butterfield Bed and Breakfast in Julian, CA. 

Eggs Butterfield is one of Dawn’s favorites. She serves it as a main breakfast entree with either a side of sausage or bacon. It serves 8-10 people.

Ingredients:

1/4 Cup of butter or margarine
1/4 Cup of flour
2 Cups fat free milk
1/2 Teaspoon finely ground pepper

3 Tablespoons butter
1 1/2 Cups Italian seasoned breadcrumbs

1 12-oz Package bulk sausage
1 Bunch green onions, sliced - tops only
1 Red Bell Pepper, chopped
1 4-oz Can dried green chili’s, mild
1 8-oz Container sliced mushrooms, coarsely chopped

1 Tablespoon butter
20 Eggs


Method:

1. Preheat the oven to 350o F
2. In a 3-qt. saucepan, heat the butter over low heat until bubbly.
3. Add the flour and whisk on medium-low heat until slightly browned.
4. Slowly add the milk and cook over medium-low heat until it thickens.
5. Add the pepper and continue cooking on low heat until ready to add egg mixture. Stir occasionally.
6. Melt butter in a 4 cup bowl in the microwave for approximately 45-60 seconds.
7. Add the bread crumbs and stir with a fork to mix well.
8. Set aside.
9. In a separate skillet, brown the sausage.
10. Add the sliced onions and saute until softened.
11. Add the red bell pepper, chili peppers, and mushrooms, cooking until tender.
12. Remove from heat and drain any fat.
13. In a large bowl, beat the eggs.
14. Softly scramble the eggs in butter. Carefully draw the spatula throughout the eggs to form large curds - do not overcook.
15. Add the gravy and sausage mixture to the scrambled eggs, gently stirring and folding to mix.
16. Spray a 9 x 13 inch glass baking dish with PAM or other non-stick spray.
17. Pour the egg mixture into the prepared baking dish.
18. Sprinkle the bread crumb mixture evenly over the top.
19. Bake uncovered for 30 minutes in the center of the oven until browned.
20. Serve with a side of bacon or sausage.

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