Breakfast & Recipes from Our Taylorville Inn

A bed and breakfast is not complete without a satisfying morning meal, and Market Street Inn Bed & Breakfast does not disappoint with memorable and delicious morning options.

Delight in the time when the fine art of conversation, a Victorian avocation, was practiced while lingering over that last cup of coffee or tea and sharing plans for a day trip to Springfield to experience Abraham Lincoln Museum & Lincoln Presidential Library. We do our best to recreate the nostalgic ambiance with a candlelight breakfast in the dining room (at fireside in season).

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Savor wonderful homemade egg dishes, French Toast or an egg casserole, a medley of fresh fruit, and breakfast meat (sausage, ham and/or bacon). Quench your thirst with your choice of 4 different juices and coffee. Hot or cold cereals are available upon request. Individual egg orders taken on weekdays for corporate guests.

Special diets are accommodated: please advise when making your reservation.

Enjoy some of our favorite recipes: 

Oven Puffed French Toast

Loaf of French bread cut 1 1/2 thick, 8 slices. Place slices in single layer in a generously buttered or sprayed 9 x 13 baking dish or pan.
6 eggs beaten
1/8 t. Nutmeg
1/4 t. Cinnamon
1/4 t. Mace
OR a rounded 1/2 t. of Pumpkin Spice in lieu of the 3 above spices
1 t. vanilla
3 C half-and-half (to cut calories, substitute half milk)

Combine eggs, spices, vanilla, cream and mix well. Pour over the bread slices, wait 5 minutes and then turn over each piece. Cover and refrigerate overnight or at least for a couple of hours. Before baking, turn bread slices to absorb unabsorbed egg mix.

Preheat oven to 350 degrees. Set pan out on counter while oven is pre-heating. Bake for 20 minutes.

Topping: Firm butter, dark corn syrup or pancake syrup, brown sugar and your favorite type of nut (we use English walnuts or pecans).

Remove from oven and place pats of butter, spoon on brown sugar, sprinkle with nuts and pour syrup over and return to the oven for another 20 minutes. We generally plate the individual pieces for serving and top with a little more syrup. NOTE: to avoid fallen pieces, leave in oven until ready to serve; however, turn off the oven.

Tomato pie

1 9″ frozen deep dish pie shell, baked & cooled
2 lg. tomatoes, thickly sliced or enough to fill pie shell
salt & pepper to taste
1 tsp dried sweet basil or 1 T fresh
1 T. fresh chopped chives
12 slices bacon, fried & crumbled
1 c. mayonnaise
1 c. grated cheddar cheese

Preheat oven 350.. Fill pie shell s/ tomatoes, salt pepper chives & bacon. Mix mayo & cheese & spread over tomatoes. Bake for 30 min or until lightly browned. Appeared in Breeze Courier yrs. ago. Enjoy this tasty quiche-like treat.