Inn Victoria of Chester, Vermont to Publish a Digital Cook Book

Imagine the bride-to-be asks you, the innkeeper, to prepare several pies for taste testing.  The pies are traveled to New York City where a number of friends-of-the-bride

gather for a pie tasting.  You win the pie tasting and are asked to prepare over twenty 12″ pies for the wedding, to be held in Chester, VT. 
Here is why….Penny, owner & Jessica, Innkeeper at Inn Victoria of Chester, VT are splashing the internet about their cooking creations.  Inn Victoria is where you will find some of the best breakfasts in Southern Vermont, and now boasting, NYC!  Penny and Jessica only use award winning cheese from Taylor Farm, Cabot Cheese and Grafton Village Cheese Company. Fresh eggs are hand picked each morning and farmer delivered to the Inn’s kitchen.  Everything, just like the pies, is home-made; breads, sauces, muffins and more! Penny and Jessica are constantly putting their heads together to create the most delicious, mouth watering breakfasts in Vermont’s Okemo Valley.

A quick read of TripAdvisor reviews of Inn Victoria will tell you all you need to know about the cooking results at Inn Victoria.  Read the reviews for yourself.  Inn Victoria’s ‘Excellent’ reviews on TripAdvisor feature some nice descriptions and pictures of three course, gourmet breakfasts. Most of the 360+ reviews RAVE about the food!

So here it is, the birth of Inn Victoria’s Breakfast Blog (IVBB).   Jessica will post a monthly blog for guests, who are always suggesting that a cookbook be published. Mind you, some day you might see a cookbook at the inn. But until then, join Jessica every month for IVBB! This month at least 2 recipes will be featured. Join us in a couple weeks for another one!

Eggs in a basket

What you will need:
5 small/medium red potatoes2 TB olive oil
4 farm fresh eggs
2 small Roma tomatoes
your favorite herb (we used cilantro)
your favorite chutney (we used Stonewall fresh tomato chutney)
your favorite breakfast meat ( we used Vermont Smoke and Cure ham) 

Spray or grease your muffin pan and preheat oven to 375. Wrap your potatoes in a paper towel and microwave on high for 3 minutes. Grate potatoes onto a paper towel and squeeze excess water. Mix your potatoes, olive oil, salt and pepper in mixing bowl. Season to taste. Press potato into muffin pans evenly, making sure there are no gaps and the bottom isn’t too thick, you can go above the top a little as it will shrink slightly while cooking. Bake in oven for about 40 minutes or until tops are very brown and bottom is cooked. 

You can do this ahead of time, the night before, or in the morning so they are ready for brunch. However you choose. 

Cut your tomato into slices and put a slice in each muffin cup. With your oven still preheated, crack an egg into each cup and top with herbs. Slide back into oven for about 10 minutes until whites are set – or until desired consistency. Looks are deceiving! Better to take them out early as eggs will continue to cook. Now with an offset spatula or fork remove the little nests from muffin pan, garnish with ham and tomato chutney and devour! 

Perfect for an easy breakfast for the family, or a quick brunch to impress. Only a couple months until Easter, make it fun with the little nest. Thanks again, see you all soon!

Keep it yummy,
    Your innkeepers.


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