Delicious Breakfast & Brunch Recipes from Strawberry Creek Inn B&B, Innkeeper Rodney Williams

Treat your holiday guests (or yourself) with a luxurious gourmet breakfast that is easy and quick. One of my favorite B&B innkeepers returns to the show to share a few recipes with us. Strawberry Creek Inn is a 10-room B&B and an 18-room boutique motel (the Strawberry Creek Bunkhouse) in Idyllwild, California. A quaint art and nature haven in the scenic San Jacinto mountains of Southern California, Idyllwild is the perfect nature and wildlife destination in the middle of the San Bernardino National Forest, and it also features scores of art venues, including the world-renowned Idyllwild Arts performing arts boarding school.

The B&B offers individually themed rooms that hearken to an earlier, simpler time, and the innkeepers–Rodney Wlliams and Ian Scott–continue that idea by keeping organic, free-range hens and honeybees on the property. The Inn is also known for its scrumptuous full gourmet breakfasts featuring local organic produce, along with fresh organic eggs and raw honey courtesy of the aforementioned hard-working mascots. The Strawberry Creek Bunkhouse features camping-themed rooms with knotty-pine interiors, private balconies overlooking the forest, and kitchenettes. The Bunkhouse offers a more family-friendly environment, and certain rooms are also designated as pet-friendly or allergy-friendly. A lovely gourmet continental breakfast basket is delivered to your room each morning at the Bunkhouse, complete with fresh-baked scones and lemon curd from the B&B kitchen, organic fruit, organic oatmeal, and fruit juice.

Be on the lookout for ‘Memorable Mornings’, a collection of recipes and tips for breakfast and brunch entertaining, due out soon from the Strawberry Creek Inn. Strawberry Creek Inn was the location for the upcoming independent film, From Grace. You can view the trailer here:

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See Recipes Below:
Herb Baked Eggs, Pomegranate Honey Bacon, Quick Poached Pears

Herb-Baked Eggs

4 slices ham
6 eggs
2 teaspoons dijon mustard
½ cup plain yogurt
1 ½ cups shredded cheese (sharp cheddar mixed with Asiago, Parmesan, or other similar cheese)
4 teaspoons fresh herbs (any combination of basil, thyme, chives, or parsley)
Kosher Salt and fresh-ground pepper to taste

Grease 4 au gratin dishes or spray with cooking spray.
Line each with a ham slice.
Layer cheese into dishes on top of ham.
In a bowl, beat the eggs with the mustard, yogurt, herbs, salt and pepper.
Pour or spoon the egg mixture into the dishes.
Bake in a 375 degree oven for 15 to 20 minutes, or until completely set.

Note: You can also substitute turkey ham or vegetarian sausage patties for the ham in this dish.

Serves 4

Pomegranate-Honey Glazed Bacon

Serves 2 to 4

8 Slices of thick-sliced (1/4-inch or so) bacon (slab bacon and/or apple-wood smoked if possible)
1 Cup Bottled Pomegranate Juice (fresh juice is probably not worth the trouble for this recipe, although there will be a big difference in the flavor of fresh versus bottled juice).
1 Tablespoon Raw Honey

Preheat oven to 400 degrees Fahrenheit
Lay bacon on a baking sheet
Pour pomegranate juice into a small saucepan and add honey
Reduce over medium heat until the glaze coats the back of a spoon
Brush about 1/3 of the glaze on the bacon with a pastry brush
Sit an identical baking sheet inside the first one so the 2nd sheet is pressing down on the bacon.  This step is optional, but will keep the bacon slices flat and minimize shrinking
Bake for about 10 minutes
Brush another 1/3 of the glaze on the bacon and continue to bake until done and browned, about 15 minutes
Brush bacon with remaining glaze, transfer to a plate lined with paper towels, brown paper bag, or parchment paper to drain.

Quick-Poached Pears


— 1/2 fresh pear, peeled, cored, cut lengthwise
— Fruit juice (enough to barely cover pears)
— Champagne (optional)
— Cinnamon for sprinkling
— 1 Tbsp plain (or flavored) yogurt
— 1 tsp granola
— Raspberries or blueberries for garnish


— Soak pear(s) in fruit juice/champagne, 1 hour to overnight
— Place each pear in a small dish, with a little of the fruit juice mixture
— Right before serving, place in microwave oven on high for 30 seconds (for each pear)
— Sprinkle with cinnamon
— Spoon (or pipe with a star tip) yogurt on pear (in the indentation where the seeds have been scooped out)
— Sprinkle with granola
— Place a raspberry or blueberry on top of yogurt for garnish
— Serve immediately

Yields 1 serving; multiply ingredients and cooking time as needed.

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