Summer Picnic Breakfast Recipe

Trying to eat healthier? Enjoy eating veggies? If so, you’re going to love our guest post recipe today courtesy of The Hotel Saugatuck in Saugatuck, Michigan. After reading through the recipe you’ll find some information about our sponsor. This recipe will make approximately 4 servings. This meal may be served for breakfast, lunch or dinner.

Photo credit: Farrell Leo/The Hotel Saugatuck.

Summer Picnic Breakfast Recipe

12 ounces Smoked Salmon
8 Purple potatoes, cut, boiled and pan fried
8 Red skin potatoes, cut, boiled and pan fried
8 spears Asparagus, grilled or steamed
2 Corn on the cob, grilled and quartered in rounds
8 Eggs, poached
1 package Spring Greens
Raspberries to garnish
Lemon wedges to garnish

To assemble dish:

Place spring greens in the center of the plate. Place 3 ounces of smoked salmon on the greens. Place 2 poached eggs next to the salmon. Layer potatoes and purple potatoes around the edge of greens. Top the Smoked salmon and eggs with the Asparagus and Corn. Garnish with Raspberries and lemon wedges.

The Hotel Saugatuck: The Hotel Saugatuck is an 18-room luxury bed and breakfast in Saugatuck, Michigan, with stunning views of Lake Kalamazoo, offering modern amenities, mere blocks from the vintage reminiscent small-town of Saugatuck and minutes from Douglas. Built in 1865, The Hotel Saugatuck, formerly the Twin Gables Inn, is the only original mill in the area still standing from the busy lumbering era. It is now comprised of a dozen rooms in the historic hotel and three duplex cottages, each with two guestrooms. All rooms feature king sized beds, private bathrooms, Jason Hydrotherapy Tubs with Micro-silk Technology, in-room breakfast, in-room dessert, fireplaces, and individual climate control. Privacy and individual attention define The Hotel Saugatuck experience.

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