I love to stay at bed & breakfasts. When my husband and I traveled through Ireland about ten years ago we stayed in many lovely B & B’s as we drove through the country. We loved meeting the people, staying in their homes and getting to know the country from the inside out. One thing we discovered though was that everyone in Ireland eats the same thing for breakfast, every morning. Eggs, sausage, tomato and something called blood pudding. Believe me you don’t want to know what blood pudding is and believe me I didn’t eat it!
After a week of traveling through the country that Irish breakfast got a little old.
We have stayed at many B & B’s here in the good, old US of A also and have been delighted with many wonderful, delicious breakfast options – none of which contained any form of blood pudding! In fact some of my favorite breakfast recipes have been given to my by the B & B owners. I remember one that we stayed at in SandLake, Oregon even gave us a little recipe book when we checked out.
I don’t have to go too far to get one of the best breakfasts I have enjoyed at a B & B. The Lion and Rose Victorian B & B in SE Portland is a lovely place and serves a delicious breakfast. I stayed there several years ago with a group of girlfriends. The morning we were there we were served this delicious Spanish Scramble. The eggs were light and fluffy thanks to the sour cream and cottage cheese (shhh…don’t tell my family there is cottage cheese in them) and had a nice Spanish/Mexican flavor to them. They were also topped with some crunchy tortilla chips!
Not only are they lovely for breakfast or brunch but we enjoyed them for dinner last week too! I served them with bacon – no blood pudding!
I didn’t quite follow the directions correctly and I added the green chilies into the eggs too early. They are suppose to be sprinkled on top but they still tasted great. The recipe is as little strange in that you blend everything up in the blender and then cook the eggs up in a pan. Then you place them into a baking dish and sprinkle with the cheese and chilies and bake. Sprinkle with the chips right before serving. Enjoy!
Lion and Rose Bed & Breakfast
1/2 C sour cream
1/2 C cottage cheese
1/2 tsp garlic powder
1/2 tsp onion powder
1 tsp taco seasoning
1 Tbsp flour
1/2 tsp cumin
1 1/2 C grated cheddar cheese
1 small can green chilies
Put everything but cheese and chilies into blender and blend until white and fluffy. Pour into pan and fry like scrambled eggs. Put into 8 x 8 baking dish. Cover with cheese and chilies. Bake at 400 degrees for 12 minutes. Sprinkle with crushed tortilla chips right before serving.