"Enjoyed your lovely Breakfasts"
Nelson and Nancy, Stockton, CA
"The full gourmet breakfast is reason enough
to stay here"
Lonely Planet guide to Seattle
"Perhaps you'll be lucky enough to try the owner's
famed stuffed French toast"
Fodor's Seattle
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Breakfast at the Chambered Nautilus, a Seattle, WA bed and breakfast, is an event!
Prepare to treat yourself to our gourmet menu featuring: a fresh fruit entree, fruit
juice smoothie, and homemade granola, followed by a hot entree
that might include our awesome Mediterranean Style Quiche
and Rosemary Buttermilk muffins, or the often-requested Stuffed
French toast with Homemade Orange Syrup (featured in the March
1998 issue of Bon Appetit magazine) or our amazing Buttermilk
Griddle Cakes!
All are accompanied with plenty of fresh-roasted Seattle
coffee, warm hospitality, and good conversation.
If you prefer to dine alone with your traveling companion,
private tables are available in our living room by the fireplace,
and on the sunporch overlooking the gardens.
On a special diet, just let us know and with a little advance
notice we can modify our recipes to meet almost any dietary special needs you may
have.
Breakfast at our Washington inn is usually served between 8 and 9 AM but may be
served earlier or later with prior arrangement. If you have
a really early plane, train, ferry, or business meeting we'll
happily prepare our "early breakfast basket" for
you. Fresh home baked treats, fruit and "go cups"
for your coffee will get you up and out for an early start.
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As featured in the March 1998 issue of Bon Appetit Magazine
French Toast
Six 1-inch slices of French bread
4 ounces of cream cheese, softened
1/4 cup orange marmalade
3 eggs
3/4 cup milk
1/4 teaspoon vanilla
1/8 teaspoon cinnamon
Dash of ground nutmeg
2 Tablespoons butter or margarine |
Orange syrup
1 cup sugar
1 cup butter
One 6-ounce can frozen orange juice concentrate. |
| Cut across the top crust side of the bread and cut a pocket in each slice. In a small mixing bowl stir together the softened cream cheese and the orange marmalade. Mixture should not be soupy. Spoon about 1 tablespoon of cream cheese mixture into every pocket. In a mixing bowl beat eggs, milk, vanilla, cinnamon, and nutmeg till combined. Dip stuffed bread slices into egg mixture. Heat butter or margarine on a griddle, and add stuff bread slices. Fry over medium heat until golden brown, turning once. Serve with warm orange syrup and garnish with orange slice powdered sugar. Makes 8 slices. |
| Orange Syrup: In a small saucepan combine sugar, butter, and orange juice concentrate. Place over low heat until butter is melted. Do not boil. remove from heat and cool for 5 to 10 minutes. Beat until slightly thickened and serve warm. Orange syrup will keep in the refrigerator for several weeks. Makes 1-1/2 cups. |
6 cups rolled oats
1/2 cup chopped walnuts
1 cup chopped pecans
1/2 cup sesame seeds
3/4 cup sunflower seeds, raw
1 cup dried coconut
1/2 cup dried date pieces
1/2 cup raisins and/or Craisins |
1/2 cup light oil
1/2 cup brown sugar
1/2 cup honey
1/2 cup maple syrup
1/4 cup molasses
1 Tablespoon vanilla extract
1-1/2 teaspoons cinnamon
1/2 teaspoon salt |
Preheat oven to 350 degrees. In separate pan, oven roast the oats, walnuts, pecans, sesame seeds, and sunflower seeds until lightly toasted; cool. In a large bowl, combine all toasted ingredients with coconut, date and raisins. Set aside.
Combine oil, brown sugar, honey, maple syrup, molasses, vanilla, cinnamon and salt in a saucepan. Stir over low heat until well-combined and warm to the touch. (Do not boil!)
Pour liquid mixture over dry mixture and mix well. Turn out and flatten onto a greased cookie sheet pan and roast at 350 degrees for about 20 minutes, stirring every five minutes. Remove from oven, cool and store in tightly sealed containers in a cool, dry place.
Makes: about 1 gallon of granola. |
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