Bucket List Breakfast Ideas, Part 4: Incredible Eggs

Bucket list recipes for eggs from Distinctive Inns of New EnglandThe American Egg Board calls them the incredible edible eggs. There’s even an Incredible edible egg website and Facebook page, featuring none other than the Bacon Brothers.  When it comes to egg-celent breakfasts, eggs often take center stage at the Distinctive Inns of New England (DINE).  It’s no accident that this group of 12 culinary-focused inns have created a name with the acronym of DINE.  And the culinary fun starts each day with a gourmet, beautifully crafted breakfast at each of these inns.

This is the final entry in a series of bucket list breakfast ideas from 12 Distinctive Inns of New England innkeepers who specialize in creating the perfect start and ending to each day.  The first post in our series focused on Pancakes with Panache, offering up a collection of out-of-the-box pancake variations. The second entry in our bucket list breakfast ideas series focused on wonderful variations of French Toast.  In our third article of the bucket list breakfast ideas series, we introduced recipes for muffins, scones and donuts.  Now we’ll top off our New England breakfast recipe compendium with wonderful ideas for eggs to jump start a romantic getaway – either at any of the 12 DINE inns or at your own home.  To create your own DINE experience at home, try one of these wonderful recipes.

Easy Spinach, Tomato and Goat Cheese Frittatas from Cliffside Inn


Spinach-Tomato-Goat Cheese Frittata from Cliffside Inn2 Tbsp Half and Half

3 eggs

1Tbsp goad milk cheese

½ cup fresh spinach

½ cup red tomatoes, sliced

½ Tsp sautéed garlic

1 Tsp onion


Sauté spinach until wilted.

Beat egg – salt and pepper to taste.

Add to spinach and cook for about 2 minutes.

Layer goat cheese and sliced tomatoes on top.

Transfer pan to oven and broil on high for 2 minutes.

Eggs Florentine from Camden Maine Stay Inn (serves 8-10)


1 pint creamed cottage cheese

1 pkg. frozen chopped spinach

1 stick butter or margarine, melted and cooled

Eggs Florentine from Camden Maine Stay Inn6 large eggs

8 oz. Swiss cheese

8 oz. Feta cheese

dash of nutmeg

hot pepper sauce to taste


Preheat oven to 350°.

Beat eggs.  Add cheeses, butter and mix well.

Cook and drain spinach well.  Add to cheese mixture.

Add nutmeg and hot pepper sauce.

Pour into a greased 9 x 13 baking dish and bake at 350’ for 40 minutes.

Cut into squares and serve.

 Rabbit Hill Inn’s Retro Egg Sandwich served with Sweet Potato Breakfast Fries and Coffee Ripple Yogurt Smoothie (serves 2)

Note: This retro-style breakfast dish for two is a perfect choice to serve on “Throw Back Thursdays”.  It’s a fun and nostalgic way for couples to start their day.


Award winning Egg Sandwhich with sweet potato fries from Rabbit Hill Inn2 Bulky Rolls, toasted

2 large eggs

½ cup shredded Vermont cheddar

¼ cup cracked pepper mayonnaise (simply blend mayo w/ freshly ground pepper)

2 thick slices of fresh tomato

Mesclun greens (or any fresh greens)

Your favorite breakfast meat (we use duck confit, but sliced ham, or any meat will work well)

Sweet Potatoes cut in ¼ inch strips

Cooking oil

Coffee Syrup

Vanilla yogurt (any style)


For the Coffee Breakfast Smootie:

  • In a tall glass, create layers of syrup and yogurt. Add 2 straws or long spoons. Keep cool until serving

For the sweet potatoes:

  • Preheat oil to 350°F in a deep skillet or pot
  • Fry the sweet potato strips until golden brown.  Rest on paper towel.
  • Then keep warm

To assemble sandwich:

  • Spread each side of the rolls with mayo
  • Set a bed of greens on bottom of each roll
  • Fry two eggs to your preference & set on greens
  • Layer the cheese, tomato, and breakfast meat.
  • Rest sweet potatoes in center of platter
  • Set the smoothie in the center of the platter

Dyed Deviled Eggs from Cliffside Inn (yield 12 deviled eggs)

Deviled colored eggs from Cliffside InnIngredients:

6 eggs

Food coloring

1 tsp white vinegar

½ cup mayonnaise

½ tsp salt

1 Tbsp sweet relish

1 Tbsp Dijon mustard

Optional: Paprika or parsley


Put 6 eggs in a pot.  Cover with cold water. Turn eggs on high and set timer for 20 minutes.  When done, drain eggs and cool.  Peel and halve eggs.  Remove yolks to another bowl.

Meanwhile, use a different bowl for each color of eggs you want.  In the bowl put:  1 cup water; 5 drops of food coloring in the color desired; 1 tsp white vinegar.

After eggs are cool, soak the whites in the food coloring mixture for 5-10 minutes or until desired shade of color.  Remove and dry the now colored egg whites.

Filling:  combine ½ cup mayonnaise; ½ tsp salt; 1 Tbsp sweet relish; 1 Tbsp Dijon mustard.

Place filling inside colored egg whites and place on tray.  Sprinkle with paprika or parsley as desired.

Note: These were done for Easter, but there is no reason you couldn’t do Red, White and Blue for Memorial Day or 4th of July, red and green for Christmas, or any other color scheme you like.

Next time you’re in the mood for a bodacious breakfast, turn to this bucket list breakfast ideas series from your friends at Distinctive Inns of New England.  Better yet, plan to enjoy your own bucket list breakfast at any of the 12 Distinctive Inns of New England and leave the cooking and clean up behind.  Plan your pampered 2017 getaway at the 12 Distinctive Inns of New England by clicking below on links that will take you directly to each of their websites.

In New Hampshire:  Manor on Golden Pond in Holderness & Chesterfield Inn in West Chesterfield

In Vermont:  Rabbit Hill Inn in Lower Waterford & Grafton Inn in Grafton

In Massachusetts:  Harbor Light Inn in Marblehead, Gateways Inn & Restaurant in Lenox, Deerfield Inn in Historic Deerfield and Captain’s House Inn in Chatham on Cape Cod.

In Rhode Island: Cliffside Inn in Newport

In Connecticut: Inn at Harbor Hill Marina in Niantic

In Maine:  Captain Jefferds Inn in Kennebunkport & Camden Maine Stay Inn in Camden.