Carol (resident chef at Hillcrest Hide-Away Bed and Breakfast in Lanesboro, Minnesota) likes to alternate between sweet and savory entree’s for breakfast. Some days when she can’t decide, Sweet and Savory Eggs fit the bill.
Sweet and Savory Eggs with tomato and fresh pepper garnish
Carol likes to use fresh ingredients as much as possible in her recipes. We have large sage and chive plants in our garden that provide two key ingredients to this recipe.
Apples offer an unexpected sweet surprise once you bite into the omelet.
Paired with one of Carol’s scones straight from the oven, this breakfast is one you’ll remember.
People have visited Lanesboro, MN for more than a century to enjoy its natural beauty. Located south east of Rochester, Minnesota, bluffs, valleys, meadows, rivers and wildlife are all part of the natural collage that surrounds Lanesboro.
Whether you enjoy the arts, biking, hiking, canoeing, kayaking, fishing, shopping – or just relaxing, Lanesboro has something to offer. Remember us when you plan your next getaway.
Carol’s Sweet and Savory Eggs recipe is in her recipe book “Hillcrest at Home“. Here is the recipe for you to try at home.
Sweet and Savory Eggs
Served at Hillcrest Hide-Away Bed and Breakfast – Lanesboro, MN
2 tsp. butter or margarine
1 large tart apple, peeled, cored and sliced thin
1 small sweet onion, finely diced
6 oz. ham, chopped
8 large eggs
1/4 cup chopped chives or green onion tops
freshly ground pepper to taste
8 oz. sharp cheddar cheese
1-2 T. fresh sage or 1 tsp. dried sage
Preheat oven to 350 degrees.
In skillet, saute’ the onions in the butter or oil. Add the ham, apple, chives or green onion tops, and sage.
When onions and apple are soft, spread mixture evenly in bottom of 8″ square glass baking dish.
Mix eggs and cheese; then pour them on top of other mixture in baking dish.
Bake for 25-30 minutes. Remove from oven and let it sit about 5 minutes until set. Cut and serve.
Heart disease is the number 1 killer of women in our country today. We are thankful for Carol’s return to the kitchen after successful open heart surgery on February 1.
