Alexander Hamilton House, located in Croton-on-Hudson, New York, combines the traditional with the unexpected in this interesting breakfast consisting of poached eggs with apple bacon and zucchini bread.  Innkeeper Cyd says “The real star of the meal is the zucchini bread. I adapted this recipe from a sweet, regular old, boring zucchini bread recipe.  Now it's such that I think all zucchini breads should be this way! Savory rather than sweet.” While you can divide this recipe in half to make just one loaf, you may find you want to make both.

Zucchini Bread with Toasted Pecans, Mushrooms, Garlic & Herbs

Makes 2 loaves

• 20 oz all purpose flour (4 cups)
• 2 pounds zucchini, shredded on a box grater
• 1/2 cup sugar, divided into 1/4 cups
• 1 cup pecans, toasted and rough chopped
• 1 cup cooked mushrooms
• 2 heads garlic, slow roasted and rough chopped
• 2 tsp baking soda
• 2 tsp baking powder
• 1 tbsp salt
• 2 tbsp fresh sage, chives, or thyme, minced
• 1 cup sour cream
• 4 eggs, beaten
• 4 oz unsalted butter, melted & cooled
• 1/3 cup olive oil

Preheat oven to 375F.

1. Grease 2 9x5 inch loaf pans.
2. Put shredded zucchini into a fine mesh strainer and set over a bowl to drain for 30 minutes.
3. Toss the nuts with the flour, 1/4 cup of sugar, baking soda, baking powder and salt.
4. Whisk together the remaining 1/4 cup of sugar, sour cream, eggs, butter and olive oil.
5. After zucchini is drained, use a dish towel to squeeze out any leftover moisture.  Stir the zucchini into the egg mixture, along with the mushrooms, garlic and herbs.  Add the wet ingredients to the dry and fold gently until just moistened.
6. Scrape the batter into the prepared pans and smooth with a spatula.
7. Bake until the loaves are golden brown and a toothpick comes out of the center clean, about 1 hour and 10 minutes.  Don't forget to rotate the pans!  Cool 10 minutes in pan, then on a wire rack for an hour. 
8. Wrap and store in refrigerator or freezer. 

Poached Eggs

Serves 4

• 8 eggs
• 1 tbsp white distilled vinegar (mostly I just use a "splash")

1. Using a shallow sauté pan about 10 inches in diameter, fill with water up to 2 inches from the rim.  Add the vinegar and cover it.  Heat over high heat until it comes to a boil.
2. Turn the heat down to low.  Crack 4 eggs, one at a time, into another vessel, such as a bowl or cup, then pour gently into the water. 
3. Cover the pan and cook for exactly 4 minutes.
4. Remove the eggs with a slotted spoon or spatula.  Drain on paper towels.  Give the pan 2 minutes to come back up to temperature.  Repeat with the last four eggs. 
5. Cut eggs to shape as you like.  Bring the water back to a gentle simmer, reheat the eggs 30 seconds, then drain and place on heated plates and serve.

Apples & Bacon

Serves 4

• 8 strips bacon
• 4 apples, granny smith, or something generally tart, and about 2 lbs altogether
• Brown sugar
• Cinnamon

1. Over high heat, saute bacon until nice and crisp on both sides, draining on paper towels.  Chop fine.
2. Peel and core the apples, slice into 1/2 inch wedges.
3. Using 2 tbsp of the leftover bacon grease, saute the apple wedges over low heat, for approximately 40 minutes, or until cooked but not mushy.
4. Add a bit each of the cinnamon and brown sugar, add the chopped bacon back in, and serve! 

About Alexander Hamilton House

The Alexander Hamilton House is an 1889 Victorian bed and breakfast in the southern gateway to the Hudson Valley.  Specializing in romance and delicious food, the 25 year old business was recently passed from mother to daughter.  With eight guest rooms, five with wood burning fireplaces and two with whirlpool tubs, there is a room for everyone!

On-line reservations.