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Elly's Breakfast is
Sometimes Sweet...

Sometimes Savory....

But Always Delicious

Gourmet Breakfast is Served Daily

Sample Menus

Savory Breakfast

Sweet Breakfast

  • Local City Dock Coffee or British Tea Selection
  • Orange Juice or Pomegranate Blueberry Juice
  • Blueberry coffee cake sprinkled with coconut
  • Grapefruit and honeydew melon with minted crème fraise garnished with strawberries
  • Fresh Tomato, Basil, Asparagus and Gruyere Cheese Frittata garnished with orange slices
  • Turkey Sausage with paprika rub seasoning
  • Local City Dock Coffee or British Tea Selection
  • Orange Juice or Pomegranate Blueberry Juice
  • Homemade muffins with dried cherries and orange peel
  • Green grape salad with chopped pecans and brown sugar
  • Mandarin orange and cream cheese strata served with Vermont maple syrup (if needed!)
  • Citrus glazed bacon

Our three course breakfast is served at 9 am. Coffee/Tea Station is available at 8 am.  Breakfast starts with locally brewed City Dock coffee, and Elly's signature Amish Friendship bread or sunrise muffins served with her homemade lemon curd. A fruit dish follows featuring local produce from the Sunday farmer's market held at City Dock. Entrees vary depending on sweet or savory day! A typical savory dish is an asparagus and goat cheese frittata. A typical sweet morning features peach and crème cheese strata. Bacon, sausage, or turkey alternates supplement the entrée. Breakfast is served in local Annapolis pottery and mugs which the inn sells in the gift shop.

Elly's quest is to attain her dear late mother's (Mimi) kitchen choreography and ardent interest of people.  While inn-sitting, Elly learned a lot from her innkeeper peers, and remembers Mimi calling and asking her every day, 'Now what are you going to make today for your guests?'
Lemon Curd Recipe

Elly's Famous Lemon Curd (English Lemon Spread) Recipe

In addition to being perfect with muffins, lemon curd is also
delicious on toast. English Muffins and pound cake!

  • ¾ cup plus 2 tablespoons sugar
  • ¾ cup freshly squeezed lemon juice
  • 1/3 cup unsalted butter cut up into ½ inch pieces
  • 1 tablespoon grated lemon peel
  • 4 eggs

In a medium saucepan over medium heat, cook sugar, lemon juice, butter, and lemon peel until sugar dissolves and butter melts, stirring occasionally. In a medium bowl, beat eggs, until light and fluffy. Very gradually add heated mixture to eggs, beating constantly. Return mixture to saucepan and heat, stirring constantly, until mixture thickens.
Pour mixture into a heatproof glass container. Cook, then cover and refrigerate until slightly thicker. Yields 2 cups, so I process and seal jars for safe keeping or to give as gifts.

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