Cuisine: A full gourmet breakfast is served daily at our dining room table between 8 AM and 10 AM.

Breakfast consists of your favorite beverage (coffee/tea/milk), fresh juice, a home baked breakfast bread/coffee cake, a sweet or egg based entree, and a breakfast meat (bacon/sausage). We offer a different entree each day, normally rotating the sweet and egg base.

If you notify us in advance of dietary concerns or biases, we will try to accommodate you and offer you an acceptable alternative.

Refreshments and beverages are available at all times. Fresh cookies are provided each evening.

Recipes: Here are a few of the favorite breakfast dishes served at the Bonner Garden.

Just remember that while we can specify the ingredients, it is the wizardry of your hosts, Margi & Jim, that make these recipes special (or perhaps it is just the fact that you don't have to do the dishes afterwards!)

Enjoy them at home, then come back for more at the Bonner Garden.

     Bonner Stuffed French Toast

     BLT Benedict

     Cornmeal Pancakes

     Monkey Bread

     Treasured Filled Coffee Ring

     "Total" Brunch Cake

     Lemon Raison Scones

     Crustless Crab Quiche

     Huevos Mexicanos

     Apple Streusel Pancake

     Egg and Artichoke Breakfast Casserole

     Strawberry Soup a la Margi

     Apple Coffee Cake

Bonner Stuffed French Toast


1 loaf pan francis or French bread

8 oz cream cheese

1/2 cup chopped pecans

4 eggs

1 tsp nutmeg

1/2 cup chopped pecans

1 cup whipping cream

1/2 tsp vanilla

1 tsp sugar

orange juice (1/2 cup or less)

apricot preserves (1/2 cup)

kiwi, strawberries, bananas, mint

confectioner's sugar

Cut bread in slices 1 1/4 to 1 1/2 inch thick. Cut through the crust sideways in order to create a pocket. Mix cream cheese and pecans (soften cream cheese in microwave first). Use tablespoons of this mixture per slice (you can add crushed pineapple as well). Dip lightly in batter consisting of whipped eggs, nutmeg, sugar, vanilla and cream. Brown on greased griddle or frying pan. Drizzle topping consisting of orange juice and apricot over toast. Cut up kiwi, strawberries and bananas and place around toast. Put sprigs of mint on the plate and sprinkle with powdered sugar.

BLT Benedict


1 cup halved grape tomatoes

1 avocado, diced

1 Tbsp. chopped fresh basil

1 Garlic clove, minced

2 Tbsp. extra virgin olive oil

Salt and pepper to taste

2 1/2 tsp. red wine vinegar

6 large eggs, poached

1/4 cup mayonnaise

6 (3/4-inch-thick) bakery bread slices, toasted

3 cups baby lettuce

12 thick bacon slices, cooked

Combine tomatoes and next 5 ingredients and 2 1/2 tsp. red wine vinegar in a small bowl.

Poach the 6 eggs.

Spread mayonaise on 1 side of each toasted bread slice. Layer each with 1/2 cup baby lettuce, 2 bacon slices, and 1 egg. Top with tomato mixture.

Recipe yields 6 servings and be easily doubled.

Cornmeal Pancakes

Yield: 5 four-inch pancakes. Recipe can easily be doubled.


3/4 cup all purpose flour

1/2 cup cornmeal

4 teaspoons baking powder

3/4 teaspoon salt

2 tablespoons sugar

5 tablespoons butter

1 cup milk

Mix dry ingredients. Melt butter in milk and let cool. Beat eggs and add to milk and butter mixture. Add wet to dry ingredients and blend.

Monkey Bread


3 cans Buttermilk Biscuits (Hungry Jack)

1 cup sugar

2 teaspoons cinnamon

1 cup brown sugar

1 stick of butter

Mix sugar and cinnamon in a large bag. Melt butter and blend with brown sugar until thick. Cut biscuits into quarters and toss into bag with sugar and cinamon. Shake bag to cover buscuits. Grease a tube or bundt pan. Place biscuits in pan. Pour brown sugar mixture over biscuits. Bake at 350 degrees for 35 minutes. Remove from oven and let rest for 5 minutes. Turn pan over on serving plate, leaving pan to keep warm. Allow syrup to run down onto the cake. Remove pan and serve.

Treasure Filled Coffee Ring


3/4 cup sugar

1 tablespoon orange peel

1/4 cup chopped pecans

2 (10 oz.) cans Pillsbury Golden Layers Biscuits

1/2 cup melted butter

8 oz package Neuchatel

Preheat oven to 350F. Grease a fluted tube or Bundt pan with shortening. Combine sugar, orange peel and pecans. Set aside. Cut package of cheese in half lengthwise, then crosswise into 10 equal pieces. This should yield 20 cubes of cream cheese. Separate each can of biscuit dough into 10 biscuits. Separate each biscuit into two layers. Place a cube of cheese between the layers. Seal the edges around the cheese. Dip each filled biscuit into melted butter, and then into the sugar mixture. Stand the biscuits on edge, slightly overlapping, around the prepared pan. Sprinkle the any remaining sugar mixture. Drizzle with any remaining butter. Bake at 350F for 30 to 35 minutes or until golden brown. Cool in pan for one minute. Turn onto a serving plate. Cool slightly and serve.

"Total" Brunch Cake

Topping Ingredients:

1/2 cup brown sugar

1/2 cup chopped nuts (pecans or walnuts)

1/4 cup flour

1/4 cup margarine

1/2 teaspoon cinnamon

Cake Ingredients:

1 cup Total Whole Grain Cereal

1 cup orange juice

2 small bananas, thinly sliced

1/2 cup vegetable oil

1 1/2 cups flour

1 egg

3/4 cup sugar

1 teaspoon baking soda

1/2 cup raisins

1/2 teaspoon salt

1 teaspoon cinnamon

Preheat oven to 350F. Grease an 8x8x2 inch square pan. Mix topping ingredients until crumbly and set aside. Mix Total cereal and orange juice in a large bowl. Let stand for 2 minutes. Mix in oil, egg and bananas. Stir in remaining ingredients. Pour into pan. Bake 45 minutes. Sprinkle topping mix over warm cake. Set oven to broil. Broil 5 inches from heat until top bubbles (Approximately 1 minute). You will have a deep, moist, yummy treat. Makes sixteen 2x2 inch square servings.

Lemon Raison Scones

Yield: 12 scones


1 cup whole wheat pastry flour

2 cups unbleached all-purpose flour

1/4 cup firmly packed brown sugar

1 tablespoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

1 tablespoon grated lemon peel

1 1/2 sticks (12 tablespoons) unsalted butter, chilled

1 cup golden raisins or craisins

1 1/2 cups buttermilk

Preheat oven to 400F. In a large bowl, whisk together flours, brown sugar, baking powder, soda, salt and lemon peel until well combined. Use two knives to cut butter into the flour mixture until it forms rice sized pieces. Add the raisins and toss to mix. Add the buttermilk to the dry ingredients and toss lightly with a fork or dough whisk, just until mixture begins to hold together. Gather the dough into a ball and knead 4 or 5 times. Divide the dough in half and shape each piece into a ball. Place the balls well apart on an ungreased baking sheet and pat into 6-inch circles. Cut each circle into 6 equal wedges, using a sharp knife or dough scraper. Cut all the way through but do not separate the wedges. Bake the scones for 15 to 20 minutes, until golden brown. Serve at once or let the scones cool on wire racks.

Crustless Crab Quiche


1/2 lb. fresh mushrooms, thinly sliced

2 tablespoons butter or margarine

4 eggs

1 cup sour cream

1 cup small curd cottage cheese

1/2 cup Parmesan cheese

4 tablespoons all-purpose flour

1 teaspoon onion powder

1/4 teaspoon salt

4 drops Tabasco sauce

2 cups shredded Monterey Jack cheese (1/2 lb.)

6 oz. fresh or frozen crabmeat, thawed and well-drained

Preheat oven to 350F. In a medium skillet, saute mushrooms in butter until tender. Remove mushrooms and drain on paper towels. In a blender or food processor blend eggs, sour cream, cottage cheese, Parmesan cheese, flour, onion powder, salt and Tabasco sauce. Pour mixture into a large bowl. Stir in sauteed mushrooms, Jack cheese and crabmeat. Pour into a 9- or 10-inch porcelain quiche dish or a 9-1/2-inch deep-dish pie plate. Bake 45 minutes or until knfe inserted near center comes out clean. Quiche should be puffed and golden brown. Let stand 5 minutes before cutting into wedges. Makes 8 servings.

Huevos Mexicanos


6 flour tortillas

1 cup shredded cheddar cheese

1 cup shredded Monterrey jack cheese

4 oz. can of green diced chilies, drained

4 eggs

1/3 cup 1/2 and 1/2

1/4 cup salsa verde

1 cup heavy cream

Preheat oven to 375F. Mix salsa verde with enough heavy cream to cut the spicy taste. Warm the sauce in a pan. Mix shredded cheeses together in a bowl. Grease a 7 X 9 inch pan or glass baking dish. Cover the bottom of the pan with a layer of flour tortillas. Cover the tortillas with about a cup of shredded cheese and green chilies. Repeat another layer of tortillas, cheeses and chilies. Scramble eggs, milk, salt and pepper. This should provide about a cup of liquid. Pour eggs mixture over tortillas and cheese. There should be enough liquid to saturate both layers. Add more if necessary. Bake at 375F for about 15 minutes, until golden brown. Cool slightly and cut into squares. Plate a square, cover with hot salsa sauce and serve.

Apple Streusel Pancake

Streusel: 1/2 cup oats (quick or old-fashened, uncooked)

1/4 cup all-purpose flour

1/4 cup firmly packed brown sugar

3 tablespoons margarine or butter, melted

Pancake: 4 tablespoons margarine or butter, cut into pieces

1/3 cup granulated sugar

1 teaspoon ground cinnamon

3 medium tart apples (1 1/2 lb.), cored and cut into thin wedges

1 cup all-purpose flour

1/2 cup oats (quick or old-fashioned, uncooked)

1 teaspoon baking powder

1/4 teaspoon salt

1 cup fat-free milk

1 egg, lightly beaten

Make streusel by combining oats, flour, brown sugar and melted margarine in small bowl; stir until crumbly. Set aside. Preheat oven to 350F. Place margarine in 8-inch square glass baking dish. Bake 3 to 5 minutes, or until margarine is melted. Remove from oven. Stir in granulated sugar and cinnamon. Add apples and stir until apples are well covered with sugar mixture. Bake 10 to 15 minutes or until apples have softened, stirring occasionally. In a large bowl, combine flour, oats, baking powder and salt; mix well. In a small bowl, combine milk and egg; blend well. Add to dry ingredients all at once; stir just until dry ingredients are moistened. (Do not over-mix.) Spoon over apple mixture in baking dish, spreading batter to sides of dish. Sprinkle reserved oat streusel evenly over batter. Bake 25 to 30 minutes or until toothpick inserted in center comes out with a few moist crumbs clinging to it. Serve immediately. Makes 8 servings.

Egg and Artichoke Breakfast Casserole


1/4 cup medium picante sauce

7 oz. can artichoke hearts, drained and chopped

1/4 cup Parmesan cheese

1 cup Monterey jack cheese, grated

1 cup Colby cheese, grated

6 eggs

8 oz. light sour cream

Grease quiche dish or 8x10 casserole. Layer picante, artichoke, Parmesan, Monterey jack, and Colby cheese. Blend eggs with sour cream and pour over artichoke hearts. Bake uncovered at 350F for 30-40 minutes or until set. Makes about 8 servings.

Strawberry Soup a la Margi


2 pints fresh strawberries, washed and hulled

1 cup orange juice

1 1/4 teaspoon Instant tapioca

1/8 teaspoon all spice

1/8 teaspoon cinammon

1/2 cup sugar

8 lemon slices - paper thin

1 teaspoon lemon zest

1 tablespoon lemon juice

1 cup buttermilk

Set 6 berries aside. Puree the remainder. Add orange juice. In small bowl, mix tapioca and 4 teaspoons of berry puree. Add to rest of the puree with all spice and cinnamon. Heat stirring constantly, until mix comes to a boil. Cook 1 minute or until thickened. Remove from heat and pour into a large bowl. Add sugar, zest, lemon juice and buttermilk. Blend well. Slice reserved berries and fold into soup. Chill at least 8 hours. Serve with lemon slice floating on top.

Can be made 3 days ahead.

Serves 4-6 small servings. Double batches serve 12-14.

Apple Coffee Cake


1 cup all-purpose flour

1/2 teaspoon salt

1 teaspoon baking soda

2 cups cored, peeled, and diced sweet apple (2 large or 3 small)

1 egg

1/4 cup salad oil

1 cup sugar

1 teaspoon ground cinnamon

1/4 teaspoon ground nutmeg

1/2 cup chopped nuts

Preheat oven to 350F. Grease an 8-inch-square baking pan or dish.

In a small bowl, mix flour, salt, and soda and set aside.

Beat the egg in a large bowl. Add oil, sugar, cinnamon, nutmeg, and nuts; blend thoroughly. Stir in diced apple.

Stir dry mixture into apple mixture just until flour is moist. (The mixture will seem dry.)

Spread mixture into greased baking pan.

Bake at 350F for 40 to 45 minutes, or until a wooden pick inserted in the center comes out clean.

Let stand in pan for 10 minutes before turning out on a wire rack.

Makes 9 servings.

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