The Gables Inn

Stowe, Vermont

Specialty Recipe

Fox Breakfast

Created by Phil Dudley

Ingredients:

6 oven-heated croissants

18 ounces (3 each) sliced smoked chicken breast

12 stalks steamed broccoli

6 tomato slices

12 poached eggs

1/2 cup roasted bell pepper hollandaise (see below)

Split croissant, placing bottom on warmed plate. Top with 3 ounces sliced smoked chicken, sliced tomato, and two stalks of broccoli on each side (to provide "walls"). Place poached eggs between broccoli stalks (or "walls"). Pour 3 Tablespoons of hollandaise over eggs. Top with other half of croissant and garnish with a sprig of basil or edible flower.

Roasted Bell Pepper Hollandaise

Ingredients:

6 egg yolks

2 Tablespoons lemon juice

1 cup butter

1 large roasted bell pepper

1/2 to 1 cup coarsely chopped fresh basil

dash red pepper

Roast bell pepper (peel, seed, and puree). Whisk yolks and lemon juice vigorously in sauce pan. Add 1/2 cup melted butter and whisk. Place over low flame or double boiler. Whisk remaining butter until sauce thickens. Add pureed pepper and basil and mix thoroughly.

• You found this recipe on 1st Traveler's Choice Internet Cookbook. (www.virtualcities.com)