Skip Navigation Website Accessibility
Bryce Canyon Livery Logo

Sourdough Waffles

On stove in saucepan melt and warm:
1 cube butter
1/4 cup sugar
2 cups milk
1/4 tsp salt

In separate larger bowl combine:
2 Tbsp active dry yeast
2 cups flour

Just before adding stovetop ingredients to dry ingredients add a cup of cold water to milk. Mix and cover overnight.
Before cooking, add 2 eggs and 2 tsp baking soda and stir. Pour thinly into hot belgian waffle maker...enjoy!!

Ham Cups

Spray muffin tins with nonstick spray, press a slice of ham (or fresh spinache) add shredded parm cheese. Crack egg into tin, add parm cheese to top, salt and pepper as desired. Bake on 350F for 10 - 15 minutes. Serve with a sprinkle of smoked paprika.

Spinach / Artichoke Quiche

In a medium mixing bowl combine 1 package cream cheese, 1 and 1/2 cups spinach fresh or frozen is fine.  Add 1/4 cup peper jack cheese, 1/4 cup shredded parmesan cheese. Mix well. Spread into bottom of sprayed 9x13 pan. Add 6 mixed eggs to top and bake at 375F for 15 - 20 minutes. Allow to cool for 5 min before serving.

Serves: 6 - 8

Egg Blossoms

Same recipe as the ham cups except in muffin tin layer filo dough in bottom add parm cheese and egg and parm again. Bake at 350F for 15 minutes and add hollandaise sauce (below) to top with smoked paprika.

Hollandaise Sauce:
In saucepan add 3 egg yolks 1 tsp water 1 1/2 sticks unsalted butter 1/2 tsp salt 2 tsp lemon juice. Stir continuously on low heat until thickened. If curdles add hot water.