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History about Rabbit Hill Inn:
It was the late 1700s. and Samuel Hodby knew that his land in Lower Waterford, Vermont was the mid-way point on this major trade route. Travelers, tired by the 18-day round trip, needed a place to buy provisions, enjoy a bit of ale, and rest their weary bodies. Thus started the tradition of hospitality in what was to become Rabbit Hill Inn and in what was then called the Samuel Hodby Tavern.
Today, this award winning 19-room bed and breakfast in Northern Vermont offers a luxurious and affordable New England vacation destination that caters to adult getaways, relaxing escapes, honeymoons, celebrations, and fun-filled vacations.
About the Recipe: On the way to work at Rabbit Hill Inn one very cold morning, Pastry Chef Phyllis crafted the concept of this heavenly signature breakfast dish. This hearty, delicious, yet unique poached egg, nestled on a bed of corn chowder, became a huge hit! By eliminating the bacon, it makes a great vegetarian breakfast dish.
Recipe by: Rabbit Hill Inn; The received awards from Travel & Leisure Magazine in 2019, 2020, 2021, 2022, Best Resort Hotel in the Northeast, and Readers’ Choice Awards,
For More Information See: USA Today featured this Breakfast Chowder and Eggs recipe as one of “Six Award
Winning Breakfasts”.
https://www.rabbithillinn.com/
How to Make the Recipe:
https://www.youtube.com/watch?v=YTgEeDkbIYM
This hearty, delicious, yet unique winter dish is a huge hit at Rabbit Hill Inn, an award-winning country inn in the Northeast Kingdom of Vermont.
To serve: Ladle chowder into a warmed bowl. Place the toasted baguette across the top of the chowder, and gently place poached egg or eggs on top of the toast. Garnish with bacon pieces, minced red pepper and chives or serve with two warm slices of bacon. Chef Phyllis likes to drizzle the top of the eggs with rosemary oil (olive oil infused with rosemary) for extra flavor.
Serves 4 to 6
pdf for Copy of Recipe – Breakfast Corn Chowder with Poached Eggs
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