Today’s featured recipes are provided by Glynn House Inn, located in Ashland, New Hampshire.  Breakfast at Glynn House Inn is a gourmet delight as can be seen with their “Stuffed French Toast” and “Eggs Benedict Focaccia”.

Stuffed French Toast

For the Filling:

• 1 - 8 oz package Philadelphia Cream Cheese, at room temperature
• 1/2 cup Ricotta Cheese
• 1 Tbsp white sugar
• 1 1/2 Tsp Vanilla
• 6 medium sized strawberries
• 2 tablespoons cup chopped pecans, optional

Put cream cheese & ricotta cheese into bowl of a mixer and mix until combined. Add sugar and vanilla, mix together until smooth. Mix in strawberries and chopped pecans. Blueberries can also be added.

For the French Toast:

• Loaf of French Bread
• 8 Eggs
• 1 cup Half-n-Half
• 1 teaspoon Vanilla
• ½ teaspoon Cinnamon

Slice French Bread as follows: First slice takes off the end crust, next slice about ½" along loaf but do not cut thru to the bottom, next move along 1/2" and slice thru the crust. This makes a 'pocket' to put the filling in. Repeat process.

Mix eggs, half 'n half, vanilla and cinnamon.  Dip each piece of toast into egg mixture. Cook in a Teflon skillet (without butter, oil or spray) about 5 minutes each side.  

Stuff each piece of French Toast with filling and serve.

Serves 12

Eggs Benedict Focaccia with Canadian bacon and poached eggs, covered with Hollandaise sauce.

• Water for poaching eggs
• 1/2 cup distilled vinegar, divided
• 12 large eggs
• 1 tablespoon unsalted butter
• 12 slices Canadian bacon
• 12 slices Focaccia bread
• Hollandaise sauce, see recipe below

Pour enough water into 2 large skillets to reach a depth of about 3 inches, and divide the vinegar between them. Bring both skillets to a gentle simmer over medium heat. Crack an egg into a cup and carefully slide it into the hot poaching liquid. Quickly repeat with all the eggs.

Poach the eggs, turning them occasionally with a spoon, until the whites are firm, or to the desired degree of doneness, about 3 to 5 minutes. Using a slotted spoon, remove the eggs and transfer to a kitchen towel. Lightly dab the eggs with the towel to remove any excess water.

While the eggs are poaching, melt the butter in a large skillet over medium heat. Add the Canadian bacon and cook until heated through, about a minute on each side.

To serve, toast the focaccia slices and divide them among 12 warmed plates. Top each half with a slice of Canadian bacon, and set an egg on top. Spoon the hollandaise sauce over the eggs and garnish with the chives. Serve immediately.

Serves 6 people

Hollandaise Sauce

• 1 1/3 cup unsalted butter
• 2 large egg yolks
• 2 tablespoons cold water
• 1 tablespoon strained freshly squeezed lemon juice, plus more as needed
• 1 teaspoon kosher salt
• Freshly ground white pepper or a pinch of cayenne pepper

In a medium pan, completely melt the butter over medium-low heat. Remove from the heat and set it aside for 5 minutes. Skim and discard the white foam that rises to the surface of the butter. Carefully ladle or pour the clear golden butter into a container with a pouring spout. Take care not to add the milky solids and watery liquid at the bottom of the saucepan. Set the butter aside in a warm spot.

Pour enough water into a medium saucepan to reach a depth of about 2 inches. Bring to a gentle simmer over medium heat.

In a medium heatproof bowl, combine the egg yolks and the cold water. Whisk until the yolks are light and frothy. Place the bowl over the saucepan of simmering water and whisk constantly and vigorously until the yolks are thickened and light, about 3 to 4 minutes. (If the eggs begin to scramble, or the mixture is cooking very quickly or gets too hot, remove the bowl from the heat and whisk to cool). Remove the eggs from the heat and whisk for 30 seconds to cool slightly.

Remove the saucepan from the heat and set the bowl over the hot water. Slowly drizzle the butter into the eggs while whisking constantly. Whisk in the lemon juice, salt, and pepper, to taste. (If the sauce is very thick, add a few drops of warm water to adjust the consistency so it is creamy and light.)

Yield: about 1 1/2 cups

About Glynn House Inn

Glynn House Inn is located in the heart of New Hampshire's Lakes and Mountains. The Glynn House Inn is a large, meticulously restored and maintained Victorian residence. A beautiful adjacent Carriage House compliments the Main Inn. We're located on a quiet residential street - a restful retreat from the rush of modern life. We're also perfectly situated for those who want to take advantage of the wealth of recreation opportunities that abound throughout the area.