Pond Mountain Inn

A Vermont Bed and Breakfast Complete with Dramatic Mountain Views


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Vermont Wagyu Eggs Benedict for Two

Our eggs, straight from the nest—known for their rich yellow yokes are delicately poached that rest on tender slices of Vermont Wagyu Steak and a buttery Vermont English muffin. Once the breakfast stack is complete, we drizzle homemade creamy hollandaise sauce with just enough fresh lemon juice to give the sauce that ultimate subtle tangy flavor, then finished with chives from our garden.

Our Vermont Wagyu Steak is seasoned modestly with salt & pepper, and grilled to perfection. So tender that slicing each piece of Wagyu takes less effort than it takes to slice through a wedge of Camembert. It’s nearly impossible to describe the tenderness, slight chew and juiciness of what now has become the best steak we’ve ever tasted. Each of our Wagyu Steak offerings has consistent well-developed marbling throughout, with an interesting outer-layer of savory fat that is hand-trimmed prior to serving certainly contributes to the extraordinary flavor composition.

Vermont Wagyu Eggs Benedict Served…

Vermont Wagyu Served Medium Rare on the Side…

Vermont Wagyu Prepared Rare or Medium Rare…

Cast Iron Pan-Seared Vermont Wagyu Seasoned with Salt, Pepper and Butter…

Vermont Wagyu Steak Eggs Benedict for Two is only served at Pond Mountain Inn, Located in Wells, Vermont.


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Off-Menu Breakfasts

Authentic Chorizo and Eggs

Delicately Fried Farm-Fresh Egg

Hearty Vegetarian Hash Breakfast Skillet with Poached Egg

Our menu changes subtly with seasonal produce and availability of interesting local ingredients. We are committed to serving classic breakfast cuisine with the finest quality ingredients, along with a similar focus on impeccable guest service. In addition to one of the finest breakfast menus in New England, we also strive to create new and exciting breakfast dishes for our guests.  

Just to give you an idea of our “off menu” breakfast dishes, here are three favorites… Authentic Chorizo and Eggs with crispy diced potatoes topped with a perfectly poached egg and choice of hot sauce. And, for those wishing for a lighter breakfast, we serve a delicately fried farm-fresh egg over Dakin Farm bacon and organic pea shoots. Last, we serve a Hearty Vegetarian Hash Breakfast Skillet with Poached Egg, which is made with as many local vegetables and ingredients as we can find.

 

See Our Complete Breakfast Menu

 

 


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Classic Brioche French Toast

There are several stories about the origins of French Toast… the earliest recipe can be found in the 5th century AD, near to the collapse of the Western Roman Empire. And, we’re certainly not suggesting that there’s a correlation between the rise in popularity of Pan Dulcis (French Toast) and the fall of the Roman Empire. The next story has a man by the name of French—Joseph French, creating this breakfast dish in 1724—Joe advertised it as “French Toast”, and by leaving out the apostrophe, he created the confusion between French, the person and the country. Now, join us at Pond Mountain Inn on November 28th to celebrate National French Toast Day!

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Vegetarian Breakfast Eggs Benedict Florentine at Pond Mountain Inn

Our farm-to-table Eggs Benedict Florentine served this morning al fresco combine the culinary skills of creating the perfect poached egg, homemade tangy hollandaise sauce, sautéed spinach and garlic with a thinly sliced homegrown tomato on a toasted Vermont English muffin. This is a guest favorite whether vegetarian or not.

Many consider Eggs Benedict Florentine a somewhat simple adaptation of eggs Benedict, the dish is thought to have originated with Catherine de Medici, the Florence-born wife to France’s King Henry II. Legend has it the young queen was particularly fond of spinach… And, most agree that Eggs Benedict originate from New York City—now, its precise origins become a little murky. Delmonico’s, in Manhattan say it was created in their kitchen in 1860, and another account has a hungover retired Wall Street banker wondering into the Waldorf Hotel looking for a “hangover cure” and ordered what has now become the traditional ingredients of the classic Eggs Benedict.

What makes our Eggs Benedict Florentine, and our Eggs Benedict so delicious is that we only use all local ingredients—our eggs come directly from the farm, and sometimes within a few hours of being laid. Generally, chickens lay their eggs either in the early morning or mid-morning, usually within six hours of sunrise, but sometimes there are already eggs in the nesting boxes when our neighbor opens up the coop. Occasionally, we have duck eggs, for those looking for something distinctive.

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French Quarter Pain Perdu

Straight from the French Quarter, New Orleans, this French toast version, with just a hint of vanilla and zest from one whole orange brings a delicate orangey flavor to this New Orleans favorite. And, occasionally we include a touch of Grand Marnier Cordon Rouge to the batter to heighten the flavor complexity. Pain Perdu, which roughly translates to “lost bread” or bread that has lost its freshness traditionally calls for a stale day-old French Baguette—we also use our own homemade sourdough bread or Vermont artisan bread. Glistening with butter and garnished with mixed berries—we’ll set aside some stale bread for you so that you too can savior our Pain Perdu on your next visit!

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Gourmet Biscuits and Sausage Gravy

For those unfamiliar with this southern classic—Biscuits and Gravy is the ultimate breakfast comfort food, a weekend breakfast staple in the Midwest and South, and only prepared with 4-5 main ingredients. It’s nearly impossible to resist the thick and creamy sausage-filled gravy and soft buttery biscuits that pairs nicely with a side of eggs or skillet-fried breakfast potatoes, and amusingly garnished with seasonal alfalfa sprouts. Our gourmet version includes locally harvested mushrooms and spring onions.

The biscuit is the second most important component to this southern delicacy and must be served directly from the oven with all the characteristics found in homemade biscuits—slightly golden-brown crusty exterior with a delightfully soft, fluffy center. Everything on our menu is made from scratch, except one thing—our biscuits. That said, our homemade biscuits are delicious, still though, we serve Pillsbury’s Southern Homestyle Buttermilk Biscuits that are uncompromisingly delicious!

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See More Pond Mountain Inn Recipes Here

 


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Eggs Benedict at Pond Mountain Inn

You’re on vacation—and, why shouldn’t you have this classic breakfast delicacy only reserved for Sunday brunch, Easter or Mother’s Day? Our eggs, straight from the nest—known for their rich yellow yokes are delicately poached, and rest on our sustainably raised thinly sliced ham or Dakin Farm Irish Style Smoked Back Bacon, which then sit on a buttery Vermont English muffin. Once the breakfast stack is complete, we drizzle homemade creamy hollandaise sauce with just enough fresh lemon juice to give the sauce that ultimate subtle tangy flavor, and garnished with our garden chives. After served, and just before your first bite, sparingly sprinkle on our special truffle salt, which then finishes the masterpiece!

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See More Pond Mountain Inn Recipes Here

 


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Our Breakfast Açaí Bowl Recipe

Our farm-to-table breakfasts are beautifully presented and incredibly delicious—we’re getting such rave reviews with our new healthy breakfast choice that we’ve decided to include this on our menu.

Açaí Brief Overview

Açaí berries (pronounced, ah-sigh-EE) are a deep dark purple berry harvested from Açaí Palm Trees found in rainforests of South America. Açaí berries have a short shelf life, and therefore we purchase the berries as a frozen fruit purée. The Açaí berry, unlike most fruit, which is high in sugar and low in fat is just the opposite— somewhat higher in fat, low in sugar and one of the richest sources of plant antioxidants with three times the amount of antioxidants found in blueberries.

Our Açaí Bowl Recipe

Our Açaí Breakfast Bowl includes—Açaí purée, organic Larson Farm A2 milk / plain yogurt or non-dairy unsweetened almond milk, mixed seasonal berries, banana, peanut or almond butter and our organic homemade granola. It’s simple and easy to make… most of all, be creative—it’s just fun!

Here’s Some Additional Recipe Guidance

  1. Unsweetened Açaí Purée—we prefer widely available Sambazon.
  2. Fresh or Frozen Mixed Berries—we only use fresh fruit, but frozen is perfectly acceptable.
  3. Substitute Mango (champaign mangoes if you can find them) for Banana.
  4. Garnish or Toppings: Granola / Seeds / Nuts / Fresh Sliced Fruit.

There are so many interesting recipes out there and we love discovering new ones all the time—this is our recipe guidance, which works best for us. Thank you for reading our Pond Mountain Inn blog!

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See More Pond Mountain Inn Recipes Here

 

 


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French-Style Cheesy Scrambled Eggs

Our farm fresh eggs come from pasture-foraging chickens raised by our neighbor and from one other local farm where they spend their entire lives outside eating all the good things that nature provides. Our eggs are known for having rich yellow yokes, and firm clear whites. In autumn, our chickens are fed pumpkins, and the yokes become a seasonal deep orange. Our eggs are served only days after being gathered from their nests.

We take an unhurried approach to cooking our French-style scrambled eggs—delicately stirring our eggs on low heat produces extravagantly creamy rich eggs so satisfying that your palate can appreciate each mouthful, and fullness-of-flavor can be thoroughly savored. And, always served on plates warmed to ~100°.

Complementing companions to our breakfast entrée are vegetables, hash browns, smoked salmon, Dakin Farm bacon or bacon from pigs we sustainably raise with our neighbor and either homemade sourdough bread or croissants.

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Egg-Free Paleo Breakfast Skillet

We’re always in pursuit of creating more egg-free recipes for our guests that cannot tolerate eggs. We know how repetitive and difficult breakfast foods can be when you have to avoid eggs, so we’ve started with this new recipe to add to our rotation—don’t worry, our egg-free recipe search will continue! And, of course, we can make this dish even better by including more of your favorite ingredients.

In-season, most, if not all, of our paleo ingredients are found locally from our partners and nearby farms thus further reducing our carbon footprint. For example, almost all of our pork products we raise with our neighbor—our pigs are antibiotic-free, ethically and sustainably raised and fed with primarily organic grains and protein sources. Our guests love feeding and watering our pigs, chickens and Black Angus cows.

Here’s Our Complete Breakfast Menu

See More Pond Mountain Inn Recipes Here