Life’s Flavors ~ Breakfast at the Oaks By Allison Libby-Thesing
It might not come as a surprise to many of you but at the Oaks Bed andBreakfast, we serve breakfast. While that might not be the case at some bed and breakfast locations, we have always felt that part of the best guest experience is around the breakfast table the next morning. Breakfast serves as our chance to get to know our guests better and discover more about what brought them to Sulphur Springs.
Many times, overnight guests are passing through the area, and we want to make sure they do not miss out on the experience that is Sulphur Springs. You would be surprised how many guests have not made the journey downtown to explore the square and step inside the glass bathrooms. Even on these cold winter days, that is a must see stop while visiting Sulphur Springs and the Oaks bed and breakfast.
While this does take a bit of time to create the end result is worth the time. This meal can be made gluten free and dairy free if that is how you choose to make it or need to make it. We start off by preparing the polenta first, so it has plenty of time to cook and absorb all the liquid to make it ready to eat.
Next, we start with spinach and mushrooms. Gather more spinach than you think you will need. Once it cooks down the fullness of leaves will diminish, and you might find that you need more in order to serve your group. Slice your mushrooms and add in your favorite spices to flavor them so that they complement the spinach and polenta.
I stack each layer one on top of the other starting with the polenta and work my way up with spinach, mushrooms, egg, and sauce. Change your order up to whichever way is more appealing to you. We serve all our breakfast items with a homemade pastry, fruit and side of sausage or bacon, if not already made into the dish.
We hope that you might give this breakfast a try at home for your family or guests. Or book a night with us and make a request for breakfast.We do fulfill requests when guests ask. Enjoy and we can hardly wait until next month to share with you our favorite meal we serve.
By Allison Libby-Thesing
