Dining at the Inn
Breakfast is 1/2 of bed and breakfast, so of course a full breakfast is offered each morning of your stay at Lucinda’s Country Inn. In fact, guests enjoy some of our breakfast dishes so much that we even offer our recipes. But breakfast isn’t all you’ll find here at the inn; we offer snacks and catered dinners as well.
Breakfast is served in the Inn’s dining room anytime between 9:00 and 10:00 a.m. On cool mornings, a fire in the wood stove makes the room warm and the ambiance is perfect. Once you choose your table for two, we serve the coffee or tea and you can help yourself to everything else at the buffet. We are happy to accommodate different dietary needs; please let us know at the time of your reservation so we can be prepared to accommodate your specific needs. See the breakfast section for more breakfast details.
But there is much more than just breakfast at Lucinda’s Country Inn.
On Friday and Saturday evenings, Innkeepers Daryl and Lucinda host “wine and snacks” featuring the wines of Fair Play & Amador Wine Countries with light snacks. During the winter months, a fire is almost always burning in the Great Room fireplace that keeps the room warm and cozy. Daryl pours the wine and Lucinda makes sure everyone gets an opportunity for a bite to eat. This hour is enjoyed by everyone; guests socialize, compare tales of their day’s activities and plan for tomorrow’s excitement.
There is a jar of peanut M&Ms in the Great Room. Grab a handful on your way to and from your suite. When you return to the Inn after dinner, check in the Great Room where you may occasionally find a tray of cookies or brownies or some type of cake for your after-dinner enjoyment. While this isn’t a regular practice, our guests are occasionally delighted to find that an innkeeper has gotten the urge to bake!
A snack basket with popcorn, snack bars, hot chocolate and coffee is provided in each guest suite.
You won’t go hungry at Lucinda’s!
We serve an abundant hot buffet breakfast each morning with a strong European influence, in that you pick and choose what you want and how much. If you are extra hungry, there is always plenty of food for seconds. An egg casserole or egg dish, sausages, muffins, coffee cake, fruit and juices are the staple of our scrumptious breakfasts. We try to get as many fresh ingredients as possible locally, either at the Farmer’s Market or from one of our nearby farms, following our Fair Play Farm2Fork principles.
As in the Forrest Gump movie, Forrest would say, “…life is like a box of chocolates. You never know what you’ll get.”
You may be treated to a Country Chili Huevos Casserole that might come with Corn Muffins, Cinnamon Cake and Baked Apple Casserole. Another favorite for many guests is one of Lucinda’s specialties: Eggs in a Basket, accompanied by a Peach Blueberry Parfait, Maple Oat Scones and Walnut Apple Cake. Or, you might get good ole country breakfast of eggs to order (however you like ‘em, you get ‘em), hash browns, sausage, biscuits, and maybe pumpkin almond cake. We pride ourselves on serving a wide variety of dishes so you will NOT have the same dishes each time you are here. The more times you come the more variety you will be served. Although some of our very frequent guests have their favorites and are quite happy when those items are served again or upon request before they arrive.
Daryl created Country Eggs Benedict, which is a favorite of many of our guests. It is a pastry shell piled high with scrambled eggs and secret ingredients on a bed of Canadian Bacon, topped with hollandaise sauce. The full recipe is in the Bed & Breakfast Inns of El Dorado County Cookbook available for sale in “Lucinda’s Country Corner Alcove” or online at Bed and Breakfast Inns of El Dorado County’s. With your help Daryl makes an omelet you created by selecting the ingredients (second photo down on right) and it is served to you at your table.
Eggs in a Basket
(photo is in the right sidebar at the top)
6 Tbl. Butter, divided
1 C. finely chopped onion
10 eggs, divided
1 20 oz pkg refrigerated hash browns
½ C. cream cheese
1-1/2 Tbl. Chopped fresh tarragon
1-1/2 Tbl. Sliced fresh chives
Preheat oven to 400. Spray custard cups with cooking spray. If you use a 3-inch custard cup, you can get 6 baskets from a package of shredded hash browns. If you use a 4-inch cup, you will get 4. The recipe can be cut in half to make 2-3 baskets. I spray the cups, then cut a piece of parchment paper for the bottom and spray it, making it easier to remove the baked baskets.
Melt 4 Tbl of butter in a pan on medium heat, add the onion and cook till soft. (I don’t use quite as much onion as the recipe calls for). Whisk 2 eggs, season with salt and pepper; add the hash browns and mix together. Stir in the onion/butter mix. Spoon the mixture into the custard cups, using a spoon to press the mixture to the bottom and up the sides to form a basket with an indention in the center. Bake about 40 minutes until the edges start to brown. It is easier if you put all the cups on a baking sheet to bake. Cool for 5-7 minutes. Remove the baskets from the cups and place on a baking sheet covered with parchment or a Silpat.
Whisk together the remaining eggs; add tarragon, chives, salt and pepper and mix together. Melt the remaining 2 Tbsp. Butter in a large pan; pour in the eggs. Cut cream cheese into small pieces and sprinkle the pieces on top of the eggs. Cook the eggs slowly, stirring in the cream cheese until it is melted and thoroughly combined. Do not overcook the eggs.
Spoon the eggs into the baskets; sprinkle with parmesan or other white cheese. Bake at 350 for 5-10 minutes until cheese is slightly melted. Serve immediately.