Vintage Eggs
MARCH 2021
VINTAGE EGGS –
I love to serve a breakfast entrée called “Vintage Eggs.” (More on the name later.) This dish uses all fresh ingredients, and its recipe is very flexible. You can adjust the amount of mushrooms, scallions or spinach to your taste, but just don’t leave out the tarragon and nutmeg. I serve the eggs with link sausage made right here in Maine and with one of our homemade breads such as orange poppyseed bread, banana bread or English muffin bread.
The name of the dish mirrors the adaptability of its recipe. I first called it “Deconstructed Eggs Florentine,” but that was quite a mouthful for me to say to our guests before I had had my second cup of coffee. As I was casting about for a new name, several guests suggested “Eggs Janis,” so that was the name for a while. But I never felt entirely comfortable setting a plate in front of our guests and telling them the dish was named after me. Ultimately, my daughters, who love to thrift shop, suggested the name “Vintage Eggs” to recognize that part of the dish comes from a recipe originally published in the 1940s. So “Vintage Eggs” it is, at least until we come up with a new name! I hope you enjoy this breakfast from the Camden Maine Stay Inn.
Janis Kesser, Camden Maine Stay Inn
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