There are several key aspects that make a Bed and Breakfast merely good, or great. One of the key components is the breakfast: it’s even part of the title!
Service, cleanliness and comfy beds are things we all expect to be on par or above when we stay at an accommodation. But when we think of the regular breakfast fare offered at hotels or B&Bs, we tend to think of buffets consisting of bagels, toast, cereal and fruit—perhaps a rubber egg or two thrown in as well.
We’re happy to say that you will never walk into the dining room at Hidden Valley Bed and Breakfast and see a buffet of cold carbs. We take pride in serving a hot two-course breakfast every day.
Chef Scott has been focussing on blending nutritious with delicious for over 30 years. It is his signature style! He uses local food wherever possible—often grown right here at HVBB; and is able to accommodate everyone’s special dietary needs.
We’ve recently started making bread on site as well, which just kicks up the “homey feel” another notch.
Some of the breakfast fare that we serve at Hidden Valley Bed and Breakfast includes:
This breakfast is rich and tangy, with so many flavours blended masterfully together. Based on the famous Reuben sandwich.
- Homemade rye bread
- Scott’s special mustard sauce (sour cream, yogurt, dry mustard powder, seeded Dijon mustard and a wee bit of cream)
- Swiss cheese
- Fresh corned beef from the butcher (fried)
- Eva’s world-class homemade sauerkraut
- A poached egg
- Topped with more special mustard sauce.
A crowd pleaser every time. Delicious, nutritious and fun to look at.
- Half a Red or Orange Sweet Pepper
- Lined with shredded, herbed fried hashbrowns
- Chives and Basil
- Cooked on the BBQ.
A little taste of the Southwest. The homemade cornbread and salsa fresca combine homey with fresh and piquant. Wonderful combination.
- Homemade cornbread
- Homemade salsa fresca
- Sliced avocado
- Scrambled eggs
- Topped with more salsa fresca.
Potato Fritter Delight
Surprising array of flavours, healthy, hearty and pretty.
- Homegrown potatoes, zucchini and garden herbed patty, topped with
- A poached egg
- Homemade Tomatodaise sauce (like hollandaise, but a tomato base instead of butter and cream).
Potato Bacon Hash
Rich, comfort-food. Great for those cold winter mornings!
- Homegrown potatoes
- Chopped bacon
- Cooked in the oven in a cast iron skillet
- Covered with fried egg and herbs
- Drizzled with homemade ranch-style sauce.
Fabulous metabolism starter. Sweet (although no sugar or sweetener added), crunchy—and, as always—unique!
- Gala apple stuffed with:
- Ground flax, sesame seeds, raw pumpkin seeds, fresh ginger, cinnamon, nutmeg, cayenne pepper, coconut oil and balsamic vinegar. (turn into a paste and stuff in coreless apple)
- Baked in oven
- Topped with little bit of yogurt.
Sophisticated, full of flavour, beautiful.
- Half a pear poached in:
- Pineapple juice, cinnamon, nutmeg and balsamic vinegar
- Then baked in oven
- Topped with bit of shredded cheese and sour cream.
Chia Seed Pudding Parfait
Great for vegans. Healthy, filling, creamy, sweet and so pretty with layered fruit!
- Chia seeds, almond milk, coconut milk, organic honey or maple syrup and pure vanilla.
- Variations on parfait layers.
Crab Apple Curry Crepe
Curry in the morning is not your usual fare; but we promise you’ll love it. Paired with the tart Crabapples, this is the perfect combination of flavours.
- Garden Crabapples cooked into a jellied sauce
- Granny Smith apple, Gala apple and garden Crabapples fried in curry butter
- Rolled in a crepe
- Drizzled with Crabapple sauce.
And if you happen to visit when Chef Scott and I are taking some days off, you will be served authentic French food by the lovey Joanne.