Shepard Eggs with Dijon Cream Sauce
Baked Eggs:
Muffin Tin
Eggs
Small croissants, already baked
Salt and pepper
Spray muffin tin with Pam. Cut croissant lengthways. Overlapping some, press the croissant firmly into the muffin opening. Crack your raw egg into the middle. Salt and pepper to taste. Bake  @ 375 degrees for 16 – 20 minutes. Carefully remove from tin with tongs and a knife. Serve upright with a cream sauce.

Dijon Cream sauce:
2 tablespoons butter
2 Tablespoons Flour
1 ¼ cup Half and Half
1 tablespoon chopped parsley
1 tablespoon Dijon Mustard
Salt and Pepper to taste

On medium heat melt butter. Add flour and stir until well mixed. Whisk in Half and Half and watch carefully so as not to boil. Add remaining ingredients. Whisk often. Sauce will slowly thicken.

Variations:
* Omit the Dijon and salt and pepper and add 1 – 2 teaspoons of a Cajun seasoning.
** Use a large croissant sliced in half and pressed into a mini bunt pan, using two eggs per opening. Serve upside down.
** Before adding eggs, add small layer of cooked meat such as ham or crumbled sausage.

We love offering delicious breakfasts to our guests, and we know we are not the only ones who enjoy this, that’s why we have some of our favorite bed and breakfast recipes available for you to try at home. No matter how far you travel to come to The Kate Shepard House, you can always take a piece of the south home with you.

Pecan Praline French Toast
The night before, whisk the following together until well blended:
8 eggs
1 ½ cup Half & Half
1 Tsp. Vanilla
1 Tbsp. Dark Brown Sugar
1 Tsp. Cinnamon
*Texas Toast Sliced Bread

In a 9 x 12 baking pan that has been sprayed with Pam, pour approximately one cup of the above mixture on the bottom. Lay out 8 slices of Texas Toast* bread over the mixture. Pour remaining mix on top making sure all is well soaked. Cover and refrigerate overnight.

In the morning:
Preheat oven to 350 degrees.

In a saucepan, heat the following over medium heat:
1 stick butter
¾ cup dark brown sugar well packed
½ cup Pure Maple Syrup**
1 Tsp. Vanilla

Stir until boiling. Reduce heat and stir for one minute. Remove from heat. Add approximately one quarter of a cup of chopped pecans and stir well. Pour over the bread.
Bake at 350 for 35-45 minutes. Serve warm with powdered sugar lightly sprinkled on top.

Notes:
* Also use thickly sliced French bread or a large gourmet round bun, one bottom and one top counts as two pieces of bread.
** Only use Pure Maple Syrup.
*** This also makes fabulous Bread Pudding using torn bread! Serve with your favorite sauce.