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Harrington House B&B Recipes
Harrington House French Toast
Thick French Country Bread cut in 1 to 1-1/2 inches thick
6 eggs, whisked
¾ cup cream
1 Tablespoon Amaretto
1 teaspoon Vanilla
1 teaspoon cinnamon
Combine all ingredients in a large dish, such as a 9x12 pan. Mix well.
Soak bread in egg mixture.
Fry in butter.
Serve with Powdered sugar and/or warm syrup.
Erin Michael,
Arabi, LA
Authors Note: Erin Michael is my sister-in-law and a wonderful cook of Louisiana cuisine. The Amaretto, vanilla, and cinnamon add extra depth and flavor to the French toast. Try it. You’ll love it.
The Clifton House Breakfast Bowl
- 2 large eggs
- 2 cups fresh arugula
- 1 cup cherry tomatoes, halved
- Extra-virgin olive oil
- Balsamic glaze (optional)
- Sea salt and cracked pepper to taste
Prepare the tomatoes:
Halve the cherry tomatoes.
Place the tomatoes on a cookie sheet.
Drizzle with olive oil and sprinkle with salt.
Roast in the oven at 350°F for about 30 minutes or until a glaze is formed.
Poach the eggs:
Fill a medium saucepan with water and bring it to a gentle simmer.
Crack each egg into a small bowl or ramekin.
Create a gentle whirlpool in simmering water using a spoon.
Slide the eggs one by one into the center of the whirlpool.
Poach for about 3–4 minutes until the whites are set but the yolks remain runny.
Remove the eggs with a slotted spoon and place them on a paper towel to drain excess water.
Prepare the arugula:
Wash and dry the arugula leaves thoroughly.
Assemble the bowl:
Arrange the arugula in a medium bowl.
Add the roasted tomatoes.
Place the poached eggs gently on top of the arugula and tomatoes.
If desired, add a few drops of balsamic glaze for extra flavor.
Season and serve:
Sprinkle with sea salt and cracked black pepper over the eggs and veggies, to individual taste.
Serve immediately with crusty bread or whole-grain toast.
Serves one.
Nancy Niehaus,
The Clifton House, Cincinnati, OH
Author’s Note: The breakfast bowl was served the last time I stayed at the Clifton House. It was delicious.
Tater Tot Breakfast
12 large eggs
4 ounces Monterey jack cheese, shredded (about 1 cup)
½ cup whole milk
½ teaspoon salt
¼ teaspoon black pepper
1- 32-ounce package frozen Tater Tots
4 ounces sharp Cheddar Cheese, shredded (about 1 cup)
6 thick-cut smoked bacon slices, cooked and crumbled.
Preheat oven to 350 degrees Fahrenheit.
Lightly coat a 13 x 9-inch baking dish with cooking spray.
Make Egg Mixture:
Whisk together eggs, Monterey Jack cheese, milk, salt, and pepper in a large bowl. Arrange Tater Tots in an even layer in the baking dish.
Pour egg mixture evenly over the Tater Tots.
Top evening with Cheddar cheese
Bake in the preheated oven until set and cheese is golden brown, 40 to 45 minutes. Let stand 10 minutes. Sprinkle with crumbled bacon and serve.
Polly Costello,
Amelia, OH
Author’s Note: Polly is my niece. This recipe originally came from Polly’s mother, Lola Costello who passed some years ago. This was a favorite recipe for family breakfasts.