The Three-Course Breakfast
Folks often ask about the breakfast part of our Bed & Breakfast and are frequently surprised when they hear that we serve a three-course breakfast each morning. Tanya and I take great pride in serving a hearty meal for our guests, always something that most people won’t find at any other lodging.
Our breakfast is prepared with fresh ingredients, made from scratch dishes, and can be customized to serve most special diets or dietary restrictions. So what’s a three-course breakfast at the Simmons-Bond Inn?
We start each morning with a fresh fruit course: this could be a variety of fruits with vanilla bean Greek yogurt served on a chilled plate. In-season fruits may include baked apples with pecans and cranberries or raisins and sprinkled with brown sugar & cinnamon; ginger poached pears with whole cranberries and a caramel drizzle; baked peaches with pecans and a light strawberry syrup; or other delectable fruit arrangements to start your breakfast.
Our second course is the savory course. Each morning will feature a different egg and meat dish that is sure to wake your taste buds. Shirred eggs with ham and coddled eggs served with either bacon or sausage are recipes from England. Sanders baked egg casserole is a hearty dish, garnished with sautéed tomatoes and sprinkled with grated parmesan cheese. We also serve different varieties of scrambled eggs, omelets, and non-egg dishes for vegetarian & vegan guests.
The third course is the sweet course. As if we didn’t feed you enough by now, save room for fluffy buttermilk pancakes, Belgian waffles, caramelized French toast, or home-made cinnamon rolls, made from scratch, and as big as a saucer. Coffee, fruit juices, hot tea and water are always on the table too.
After a great night’s sleep, guests at the Simmons-Bond Inn Bed & Breakfast wake to a fabulous three-course meal that’s delicious, satisfying, and tempting them to come back on their next trip to Toccoa. Next time someone mentions a three-course breakfast, tell them you had the best one ever at the Simmons-Bond Inn.