Ever wonder how inn owners develop the recipes behind their signature dishes?
Bob and Shannon Tidball, owners of the Addison on Amelia Island, tell Inn Cuisine, “One night we were sitting on The Addison’s beautiful verandah with our daughter, Lee, and our son-in-law chef, Grant. We were enjoying the calming garden fountain, tossing around ideas for creating a signature egg dish that was deliciously unpredictable, and our tasty Breakfast in a Boat idea was born!”
“Most people love potato skins, and the boat represents everything great about them—only breakfast style. The Breakfast in a Boat has since become one of the most popular breakfast dishes that the Addison on Amelia Island offers,” adds Shannon.
Ready to put this signature B&B recipe to the test? Here's everything you need to get started...
Breakfast in a Boat
A "Best of" Inn Cuisine, recipe courtesy the Addison on Amelia
Yield: 4 servings
- 2 large baking potatoes
- 1/4 cup vegetable or canola oil
- coarse kosher salt
- 8 extra large eggs
- 1 cup shredded Mexican cheese blend
- 4 strips of bacon
- salt, pepper and other seasonings to taste
Preheat oven to 425 degrees F for baking. Scrub potatoes and coat with oil. Sprinkle potatoes on all sides with kosher salt. Bake until tender, about 1 hour. Allow potatoes to cool completely. Cut potatoes in half lengthwise and hollow out with a spoon, leaving a 1/4" thick potato skin shell (this is the "boat"). The potato skin shells may be refrigerated overnight, then warmed in a low oven while preparing the rest of the dish. Cook's tip: The remaining potatoes from the hollowed out skins can be used to make hash browns or other breakfast potatoes to be served with these boats.
Cook the bacon strips until they are crisp, then chop into small bits. Set aside. Scramble lightly seasoned eggs in a large, non-stick skillet until almost done but still slightly sloppy. Place the potato boats onto a microwave-safe plate and spoon equal amounts of the scrambled eggs into each boat. Sprinkle shredded cheese on top of each and heat in the microwave on high for 45 seconds to 1 minute, or until the cheese is melted---this step also finishes cooking the eggs. Using tongs, place each boat onto a plate and top with a sprinkling of the chopped bacon.
photo credit Addison on Amelia
Yum! This looks delicious! I can't wait to try this recipe.
Robyn
Posted by: Robyn OHSH | 09/01/2010 at 03:29 PM
I love this idea. I've made something similar, but I've kind of poached the eggs right in the potato skin shell. I like this better since you can cook the eggs perfectly before adding them to the boat.
Posted by: Michelle | 09/01/2010 at 05:36 PM