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Bacon-Spinach-Tomato with Hard-Cooked Egg

The Bacon-Spinach-Tomato combo is an excellent hit for your winter morning breakfast. So much so we added it to the summer menu. It’s a simple, quick, immensely adaptable breakfast option. We are always trying new items that are easy to prepare and offer some selection.

Print Recipe
 Bacon-Spinach-Tomato with Hard-Cooked Egg
Easy to build bacon, spinach, tomato, and egg breakfast sandwich.
Course Breakfast
Cuisine American
Keyword bacon, breakfast, eggs, Gluten-free, spinach, tomatoes
Prep Time 2 minutes
Cook Time 15 minutes
Servings
person
Ingredients
  • 1 English muffin
  • 1 egg hard coked
  • 2 slices bacon
  • 2 slices tomato
  • 2 ounces spinach we like baby spinach
  • 1 tbsp mayonnaise
Course Breakfast
Cuisine American
Keyword bacon, breakfast, eggs, Gluten-free, spinach, tomatoes
Prep Time 2 minutes
Cook Time 15 minutes
Servings
person
Ingredients
  • 1 English muffin
  • 1 egg hard coked
  • 2 slices bacon
  • 2 slices tomato
  • 2 ounces spinach we like baby spinach
  • 1 tbsp mayonnaise
Instructions
  1. Hard cook the eggs - place eggs in a pan of cold water, bring to a boil, remove from heat and let sit, covered, for 14 minutes. Put eggs in icy water, then peel. Slice in half. Cook bacon. (If in a rush, cook in the microwave. This is not the best way, but it works in a rush.) Toast the English muffin. Pile the spinach, tomato, and bacon on the split muffin. Top with egg. We served with cantaloupe slices.
Recipe Notes

Looking for more breakfast recipes? We have a collection on our Bed and Breakfast Recipe page.

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Gluten-Free Almond Flour Scones w/Blueberries

Gluten-free almond flour scones

We’re giving gluten-free almond flour a try with this recipe. Quite a lot of you have heard of our adventures with gluten-free biscuits way back about 12 years ago. They came out like hockey pucks and were totally inedible. That pretty much put the kibosh on us making anything GF for the next 13 years. Well, we’re trying again. According to guests, these were successful! Yay, team!

Give them a try at your house.

Print Recipe
 Gluten-Free Almond Flour Scones w/Blueberries
Need a quick gluten-free snack for dessert or afternoon tea? This almond flour recipe does it all!
Course Dessert
Cuisine American
Keyword Almond Flour, Blueberries, breakfast, Dessert, Gluten-free, Scones
Prep Time 15 minutes
Cook Time 15 minutes
Servings
scones
Ingredients
  • 2.5 cups almond flour or meal
  • 3/4 tsp baking soda
  • 1/4 tsp salt
  • 1/2 cup blueberries
  • 2 tbsp butter
  • 2 tsp lemon juice
  • 2 eggs
  • 4 tbsp maple syrup
  • 1/2 tsp vanilla extract
Course Dessert
Cuisine American
Keyword Almond Flour, Blueberries, breakfast, Dessert, Gluten-free, Scones
Prep Time 15 minutes
Cook Time 15 minutes
Servings
scones
Ingredients
  • 2.5 cups almond flour or meal
  • 3/4 tsp baking soda
  • 1/4 tsp salt
  • 1/2 cup blueberries
  • 2 tbsp butter
  • 2 tsp lemon juice
  • 2 eggs
  • 4 tbsp maple syrup
  • 1/2 tsp vanilla extract
Instructions
  1. Preheat oven to 350. Line baking sheet with parchment paper.
  2. In a large mixing bowl beat butter, maple syrup, vanilla, lemon juice and eggs together.
  3. Add flour, salt, baking soda to wet ingredients. Mix until incorporated.
  4. Fold in blueberries. (Blueberries can make a mess. I find it easier to not use frozen blueberries for baking scones or muffins.)
  5. Turn mixture out onto floured surface. Shape dough into a ball, pat flat until about 3/4" high and circular. I cut the scones out with a round glass. You can also put the dough on the parchment and gently slice into 8 even segments after patting flat.
  6. Brush some milk on the top of the scones, sprinkle on one tablespoon of raw sugar (total). Bake at 350 for 15 minutes.
Recipe Notes

I made these last week and honestly? I do not like almond flour. If you do, these are great. We had some lovely comments about them being better than the ones at Whole Foods and these were free! (Well, yeah, you DO have to pay for the room...)

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