Alan and I appreciate a bed and breakfast that serves a hot breakfast. That’s why we build extra time into our boomer road trips for enjoying a leisurely morning meal. And that’s what we found at Snowberry Inn in Eden, Utah when Innkeeper Andrea served up her delicious cream eggs recipe.
On a road trip to Utah, we chose to go off-the-beaten-path rather than stay at a nondescript motel when our driving day ended in Ogden. The scenic route through Ogden Canyon introduced us to an area of Utah that we didn’t know much about. And Snowberry Inn looked especially inviting after the rainy journey we had been experiencing.
The next morning, when Andrea served her cream eggs recipe, Alan looked at me and said, “Will you cook this at home?”
Andrea graciously offered her recipe to share with you (and for me to cook at home).
Snowberry Inn Cream Eggs Recipe for Two
Ingredients:
¼ tsp + ¼ tsp butter
¼ cup shredded hash browns (use frozen or refrigerated variety)
1 Tbs shredded cheese
2 Tbs cream
2 eggs
salt and pepper to taste
Instructions:
Preheat oven to 425 degrees F.
Butter two ramekins with 1/4 tsp butter
Soften hash browns in 1/4 tsp butter
Layer hash browns and cheese in ramekins
Add cream, sprinkle a little salt
Add one egg in each ramekin, sprinkle with a little salt and pepper
Bake 15 to 20 minutes
Cover with lid in the last few minutes to finish the center.
I’ll be adding this easy, fairly healthy, good-looking dish to my repertoire. Cooking for more than two people? Doubling or tripping this cream eggs recipe is simple.
Check out more of our favorite bed and breakfast recipes.
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