Eggs-ceptional memories, made in Maine
Some spring days, when the sheltered grass is already turning green and the tiny green noses of the bulbs are pushing up close to foundations and stone walls, we wish that Opening Day were sooner than mid-May.
With Easter falling so early this year, we look out the sunny windows of 88 thinking how much fun it would be to host an Easter Brunch here, and having the dining room filled with families enjoying each other’s multi-generational company as they do here in August.
Since last weekend (March 22-24) was Maple Weekend in Maine, we’re also thinking “breakfast” and what might be a good reason (as if we needed one!) to bring out the syrup. After all, providing an outstanding “bed and breakfast” experience is what we mean when we talk about helping you create “coastal memories, made in Maine.”
With the holiday association of eggs and new beginnings we thought we’d offer a variation on our usual blog this week, by sharing an egg dish recipe, straight from the inspired kitchens of Spruce Point Inn. Here are some breakfast memories, made in Maine for your eggs-ceptional table, to tide you over til your next visit:
SPI Easter Brioche and Raspberry Quiche
Sliced brioche ¾ inch thick
For the French toast batter:
- 4 eggs
- 1 cup heavy cream
- 2 tbls granulated sugar
- ½ tsp vanilla extract
For the quiche batter:
- 3 eggs
- 1 pint heavy cream
- ¼ granulated sugar
- ½ cup raspberry coulis
Dip brioche slices into French toast batter.
Arrange in casserole dish, sprayed with vegetable spray.
Mix the quiche batter well and fill casserole dish until full.
Bake on a cook sheet in a 325 degree oven for 20 minutes until firm to the touch.
Serve warm with fresh raspberries and powdered sugar.