Naeset-Roe Inn

Breakfast, that key ingredient in Bed & Breakfast, is guaranteed to start your day off right. You are going to be treated to fresh seasonal fruits and juice, homemade scones, muffins and breads, an egg dish, meat and who knows what else may pop up. All of this while seated in the formal dining room, by candlelight.

On special occasions you may enjoy a bountiful smorgasbord with Norwegian specialties to sample. If you have booked the whole house for a getaway, a special menu can be prepared just for your group. Special diets can be accommodated with advance notice of at least a week, so please mention your special needs when making your reservation.

We use only local ingredients and organic produce obtained from sustainable farmers and our local Yahara River Co-op Grocery. Stoughton and Dane county have a very high concentration of sustainable farms and we are delighted to feature local products.

Scrambled Eggs

What could be easier than scrambled eggs you ask? Scrambled eggs are suppose to be loose, light and fluffy, not a dry solid mass of yellow. When making scrambled eggs start with 2 fresh eggs, break into a bowl and add 1 teaspoon cold water and fresh ground salt and pepper to taste. Scramble with a fork or whisk. Now the important part. The pan you are using must be preheated and you should add 1 teaspoon of oil just before the eggs. Let it heat for a few seconds while you restir the eggs. Pour them into the hot pan with oil over a medium high flame and let them set for a few seconds. You will notice that they are setting up and cooking around the edges. Lift the set eggs up in several spots around the edge with a spatula and let the uncooked egg flow under the cooked. After doing this several times you will have different layers of egg in the pan. There may still be a small amount of uncooked egg on the top, don’t worry about it. Take your spatula and run it through the egg mass to scramble it up and place on a warm plate and serve immediately. The little uncooked egg that was on the top will cook while you are serving it because of the heat of the rest of the egg. Serve with your favorite breakfast sausage, ham or bacon, maybe even Kielbasa, and some toast and fruit juice for a wonderful breakfast.

Quiche

• 9 inch pie crust, from scratch or refrigerated.
• 4 eggs
• 2 cups whipping cream
• Salt and Pepper to taste
• Any flavoring you like, could be mustard, hot sauce, basil, or a fresh herb Your choice of fillings, can use chopped green onions, white onions, ham, cooked breakfast sausage, cooked bacon, turkey, green or yellow squash sliced, root veggies sliced, cooked and squeezed dry spinach, any one or combination of grated cheese. Should have between two and three cups total.

Put filling in crust and top with the cheese. Mix eggs and cream and S/P and flavoring and pour over the filling. Bake in 350° oven for 50 to 60 minutes. Let sit for 5 minutes before cutting. Can be made ahead and served cool.

Basic Muffin Batter

I use this basic muffin batter and add to it to make all of my fluffy muffins. Pre-Heat oven to 350°F

• 6 Tbl. butter, softened
• 1/2 C white sugar
• 1 eggs
• 1 tsp. Vanilla
• 1 1/2 C flour
• 1 tsp. baking powder
• 1 tsp. baking soda
• 1/8 tsp. salt
• 1/2 C sour cream
• 1/3 C butter milk

Cream first 4 ingredients for 3 minutes, until light and fluffy. Sift flour, baking powder, baking soda, and salt together into a bowl.

Mix sour cream and butter milk in small bowl.

Add 1/3 flour mix to butter mix, blend. Add 1/2 sour cream mix to butter mix, blend. Repeat and finish with last of flour mix.

Add your choice of fruit, cut small, nuts, chocolate chips, totalling approximately 1 1/2 cups.

Spray muffin pans with the spray and scoop batter into pans. Bake 20 minutes at 350°F. Makes approximately 16 muffins.

Wonderfully Wild, Wild Rice Quiche

This is a versatile recipe that can be made in a number of ways.
Regular, Vegetarian, Lactose intolerant
5-8 depending on how you cut it. I usually cut 5-6

Baking Temperature: Pre heat oven to 425F

Ingredient List

• 10 slices good thick, smoky bacon or turkey bacon (May be omitted for Vegetarian)
• 1 (9-10 inch) prebaked pie crust
• 2 tsp Dijon mustard (I vary the taste by using different flavors- Whiskey, Maple Peppercorn, Honey)
• 5 large eggs
• 1 tsp Worcestershire Sauce
• Salt and freshly ground pepper to taste
• 1 C Heavy Cream, Whole Milk, or Light Cream ( may use soy milk for Lactose Free)
• 1 C cooked Wild Rice
• 1 C shredded Carblanca goats Milk Cheese ( May use Swiss, Smoked Swiss, or your favorite cheese) omit for lactose free
• ¼ C minced scallions or green onions ( may also use red or Vidalia for different tastes)
• 1 Tbl chopped fresh dill

Preparation:

1. Preheat oven to 425F
2. Fry bacon in a frying pan until crisp, drain and crumble
3. Brush the bottom of the baked pie crust with mustard
4. Break eggs into a bowl and beat well with Worcestershire sauce, salt and pepper and milk. Fold in bacon, rice, cheese, scallions and dill, mixing well. Pour into pie crust.
5. Cover the top of pie loosely with aluminum foil and bake 10 minutes.
6. Reduce heat to 325F and bake 35 to 45 minutes more, or until a knife comes out clean when inserted into the center. Serve from the pan.

How served / presentation:
Cut quiche into 5 or 6 slices and serve on a diner plate with side ramekin of fruit compote, or fresh seasonal fruit and warm croissant.