There’s nothing wrong with a plate of bacon and eggs from a greasy spoon. Just like there’s nothing wrong with a biscuit sandwich from a West Virginia-owned fast food chain. But there is no better place to have the most important meal of the day than a bed and breakfast. I mean, it’s right there in the name. We’ve collected recipes from some of our favorite B&Bs around the state. Start your day the homemade way. It’s not as good as being there, of course, but it’ll have to do until you book your reservation.
written by ZACK HAROLD AND JESS WALKER
food styled and photographed by CARLA WITT FORD
Smoked Salmon Skillet Eggs
8 large eggs
¾ cup heavy cream
⅛ cup unsalted butter
12 ounces smoked salmon, sliced
¼ cup capers
¼ cup chopped flat leaf parsley
2 tablespoons fresh chives, chopped
1. Using an immersion blender on high, combine eggs and heavy cream until smooth, then set aside.
2. Roughly chop half of the smoked salmon into pieces, then set aside. Using the remaining smoked salmon, roll each slice lengthwise with uneven edge exposed, forming rosette shapes, set aside.
3. Melt butter in a nonstick skillet over medium heat and add eggs, stirring constantly and lifting off the bottom to avoid browning. When the eggs are about three-quarters cooked, turn off the heat—the residual heat in the pan will finish cooking the eggs—and fold in the chopped salmon and chives until eggs are slightly wet but cooked through.
4. Transfer contents of skillet to serving dish and top with smoked salmon rosettes, capers, and parsley. Serve immediately.
YIELD: 4–6 servings
Guesthouse Lost River
Guesthouse Lost River in Hardy County has provided a peaceful oasis for nearby Washington, D.C., and Baltimore, Maryland, city dwellers since 1982, and current innkeepers Gary and Jesse Halper-Robinson have only enhanced its charm. Spend the night in one of the 18 guest rooms, melt your cares away in the indoor steam sauna, or feast on fresh-from-scratch Americana cuisine in the Guesthouse Kitchen & Bar. 288 Settlers Valley Way, Lost River, 304.897.5707, guesthouselostriver.com
Blueberry-Filled French Toast Casseroles
4 tablespoons butter
8 tablespoons light brown sugar
4 teaspoons white corn syrup
8 slices French bread, ½ inch thick with crusts removed
1 can blueberry pie filling
4 large eggs
1⅓ cups milk
2 teaspoons vanilla
Cinnamon-sugar to sprinkle on top
Maple-flavored sausages for serving
1. The night before serving, in the bottom of four 5-inch refrigerator-to-oven casserole dishes, place one tablespoon butter, 2 tablespoons light brown sugar, and one teaspoon white corn syrup.
2. Place casseroles in microwave and heat until butter melts. Stir together butter and sugars. Place one slice of bread on top of mixture. In the center of each slice of bread, spoon 2 tablespoons of blueberry pie filling. Place a second slice of bread on top of the pie filling.
3. In a medium bowl, beat together 4 eggs, 1⅓ cups milk, and 2 teaspoons vanilla.
4. Pour egg mixture over bread, dividing equally between casseroles. Sprinkle tops with cinnamon-sugar. Cover casseroles and refrigerate overnight.
5. The next day, preheat oven to 350°, uncover casseroles, and bake for 35 minutes until light brown and airy. Serve immediately accompanied by maple-flavored sausages. note: To make this recipe in a 10″ x 10″ refrigerator-to-oven casserole dish, increase the baking time to approximately 40–45 minutes.
YIELD: Four 5-inch casseroles
Log House Homestead B&B
Log House Homestead B&B is fit for a pioneer. Owners Martha and Dick Hartley built the log house with their land’s timber and decorated it with period furniture. Guests can unplug—pioneers didn’t have Wi-Fi after all—while playing cards around the fireplace. Modern amenities are only steps away, as the cellar features a microwave and Jacuzzi bath. Each morning, a hearty breakfast comes delivered to the door in baskets. 647 Homestead Cove Lane, Cairo, 304.628.3249, loghousehomestead.com
Tim’s Famous Cranberry and Golden Raisin Scones
2½ cups all-purpose flour
¼ cup sugar 2 tablespoons baking powder
½ teaspoon baking soda
½ teaspoon salt
1 stick unsalted butter
½ cup golden raisins
½ cup dried cranberries
¾ cup buttermilk
Cinnamon and sugar for topping scones
1. Preheat oven to 400°. Line a baking sheet with parchment paper.
2. In a food processor, add flour, sugar, baking powder, baking soda, and salt. Mix well.
3. Cut butter into small chunks and add to flour mixture. Mix until dough is coarse, resembling cornmeal, and transfer to a large mixing bowl.
4. Add dried fruit to flour mixture, combine until fruit is coated with flour.
5. Add buttermilk and eggs to flour mix to create a moist but not sticky dough. Dust with extra flour to create a biscuit-like flaky texture. Folding the dough into layers with a dusting of flour in between the layers will give the finished scone a flaky texture.
6. Form dough into a ball and cut in half. Flatten each half into a ¾-inch thick circle. Cut each circle into 6-8 wedges.
7. Place wedges on parchment-lined baking sheet, sprinkle with cinnamon and sugar. 8. Bake 12–15 minutes or until tops of scones are golden brown. yield: 12 scones
Cafe Cimino Country Inn
Husband-and-wife duo Tim and Melody Urbanic have been cooking up Italian family recipes since they opened Cafe Cimino in 1999. As the restaurant’s popularity rose, they renovated a nearby estate into an elegant inn. Cafe Cimino Country Inn features 10 rooms, all nestled throughout the main house, carriage house, and cottage house. Guests can soak in the great outdoors with canoeing, kayaking, and fishing on the Elk River. 616 Main Street, Sutton, 304.765.2913, cafeciminocountryinn.com
Banana Dream French Toast
3 large eggs
½ cup half-and-half
4 teaspoon brown sugar
½ teaspoon cinnamon
½ teaspoon vanilla
4 slices thick-cut potato bread
1 cup quick oats
1 banana, sliced
2 tablespoon butter Maple syrup
1. Combine eggs, half-and-half, brown sugar, cinnamon, and vanilla. Whisk lightly.
2. Dip bread slices into batter, then into oats to coat completely.
3. Heat butter in a nonstick skillet or griddle over medium heat. Fry bread slices in butter until golden brown.
4. Top with sliced bananas and serve with maple syrup.
YIELD: 2 servings
Bright Morning Inn
Once a lumberjack boarding house, the Bright Morning Inn is now a rustic yet modern lodge in historic downtown Davis. Mountain bike through Blackwater Falls State Park or ski at Canaan Valley, then rest your weary head in one of the eight bedrooms. In the morning, fuel up for your next quest with crisp bacon, fluffy pancakes, or the dreamy French toast smothered in maple syrup. 454 William Avenue, Davis, 304.259.5119, brightmorninginn.com
Chatman’s Sugar-Cream Berry Pie
One 9-inch pie crust, homemade or store bought
½ cup maple or brown sugar, plus extra for sprinkling
½ cup white sugar
½ cup all-purpose flour
1 cup heavy whipping cream
1 cup buttermilk
1 large egg, room temperature
¼ cup sorghum
Dash of vanilla extract
Blueberries, raspberries, peaches—or what is in season
1. Preheat oven to 350°.
2. Mix all dry ingredients together with a whisk. Add the cream, buttermilk, egg, sorghum, and vanilla, and stir until mixed. Do not over-mix.
3. Carefully fold berries into batter until evenly distributed.
4. Pour batter into pie crust. Sprinkle extra brown sugar over top of batter. Bake about one hour.
5. Let cool for at least one hour before serving. Top with fresh whipped cream or vanilla yogurt and sprinkle with berries.
Barn With Inn
Rise with the roosters—and goats and dogs—at Harry Sanford and Chatman Neely’s Barn with Inn, located at Highland Springs Farm. Watch the sunrise while eating on the breakfast porch. Tuck in for the night at the main house’s guest bedroom, or hit the hay with either of the barn’s two homey suites. For townies, the sister operation, Sarah Miller House in downtown Wellsburg, also boasts comfortable accommodations. 4859 Bealls Ridge Road, Wellsburg, 304.737.0647, barnwithinn.com