Recipes from the Kilburnie Kitchen


"Over the past ten years, I have tried many different dishes and recipes. Based on our guests' reponses I am sharing the most popular recipes with you".


Johannes, December 2010

Oven Shirred Eggs  

This dish is most often requested by our repeat guests  

Serves two

  • 4 eggs, 4 tablespoons heavy cream, salt & pepper, minced chervil, grated Cheddar, Mozzarella cheese, and Parmesan cheese
  • Pre-grease 4 muffin cups with non-stick spray and preheat oven to 450 degrees.
  • Break one egg in each muffin cup and pour 1 tablespoon of heavy cream over each.
  • Sprinkle with salt, freshly ground pepper, and minced chervil to taste.
  • Fill the cup with layers of grated Mozzarella, Parmesan, and Cheddar cheeses. 
  • Bake at 485 degrees for eight minutes. DO NOT OVERCOOK!
  • Use a wet or greased spoon to carefully remove the cooked eggs from the cups.
  • Serve on toasted dry English muffins or toast rounds and garnish with cooked bacon slices.

Bacon as only Johannes does it.

Purchase thick sliced Hickory smoked Bacon.

Fry the bacon strips over low to medium heat in a large frying pan. Allow plenty of time, about 20 mintes, rendering all the fat and frying the strips to a crisp. Turn the bacon only once during the frying process. Keep the bacon warm between paper towels in the warming oven until serving.


Kilburnie’s soft baked Eggs in ruffled Ham cups    

I spied this dish on the front cover of Gourmet Magazine and admired the presentaion.

Failing to get the recipe, I developed my own.

Serves Four 


8 eggs

8 Large round slices of Virginia baked Ham or Black Forest Ham

(Hobart slicer setting 11) Most deli counters use Hobart machines.

Salt and pepper

Minced Tarragon

Stuffing ingredients

½ cup grated Mozzarella Cheese

½ cup of Sour Cream

1 tbsp minced Onions

1 tbsp minced Parsley

Grated Parmesan Cheese 

Pre-grease 8 muffin cups with non-stick spray.

Preheat oven to 385 degrees.

Mix the stuffing ingredients

Place a heaping tbsp of the Cheese Stuffing in the center of a Ham Slice

Sprinkle with salt (optional) and fresh ground pepper

Place the Ham Slice with the Stuffing in a muffin cups folding the edges to form a ruffled cup.

Crack an Egg and drop the contents in the center of the Ham cup

Sprinkle some Parmesan Cheese on top of the Egg Yoke

Bake at 385 for 18 minutes.


Serve on pre-heated plates with triangle shaped toast

Garnish with minced tarragon.

Chilled Strawberry Soup 

Light and energizing, this breakfast appetizer never fails to achieve accolades from our guests. The main ingredient being fresh berries, this is not a calorie laden smoothie!


The recipe should only be used during the strawberry season when the berries are plump and sweet. Wash the berries in cold water, remove the stems and core, and re-rinse. Drain in colander or on paper towels. Place the berries in a blender and liquefy them on high speed. Use about one pint of berries per person. Add to taste Dannon low fat vanilla yogurt, half & half and some confectioner's sugar (if needed). Chill overnight in dessert bowls or bouillon cups.   

Grapefruit Brulee  

Remembered recipe from years back. This wonderful combination of chilled grapefruit with a hot “gratin” topping is just absolutely exquisite!


Look for large ripe and firm fruits and chill overnight. Cut off the top one-quarter of the fruit. Save the top. Using a paring knife, cut about 3/4 inch deep between the fruit and white membrane. Then cut the grapefruit skin 3/4 inch down from the top and remove the resulting ring. Using a grapefruit knife, loosen the fruit from the white membrane all the way to the botom and then cut the white membrane from the outer skin. Remove the white membrane. Then again using the paring knife, carefully loosen the individual grapefruit segments and put back the cut away "skin" ring to retain the shape of the fruit.


  • Squeeze the saved top to add its juice to the prepared grapefruit. (Chill)
  • Make a topping of Brown Sugar, melted Butter and Cinnamon (to taste). The resulting consistency should be somewhat crumbling. 
  • Just before serving crumble a not too thin layer of the topping over the prepared grapefruit and broil on high until the topping is bubbling. 
  • Serve immediately.

Southern Pecan Peaches 

Want to impress your guests with a unique breakfast appetizer or dinner dessert?

Try this and I guarantee that you'll serve this over and over again.

Serves 4

4 fresh ripe Peaches or 8 canned Peach halves
8 tbsp of smooth Vanilla Yogurt (I use Dannon, all natural low fat vanilla yoghurt)
8 tsp brown Sugar
Pecan halves (for decoration)

Filling (can be made in advance)
Mix the following ingredients (You may freeze the leftovers for future use).
¾ cup Pecans, crumbled
¾ cup Brown Sugar
½ cup Butter, melted
½ cup Oats
1 cup Kellogg’s Smart Start, crumbled

Place halved (skin and pit removed) peaches in oven proof dish

  • Add 1 tsp of brown sugar in each cavity
  • Bake 4-5 minutes at 350, set aside

Just before serving,
Add a tbsp of the filling on each Peach
Broil on high until browned

Plate each peach on a tbsp of the yogurt and garnish the plate
with pecan halves. Serve immediately 


Orange French toast rounds

Surprisingly light and delicious

Serves two

4 slices of soft white bread (frozen)

3 eggs

Orange Juice


Freshly grated Orange Zest




  • Cut the bread slices to make rounds
  • Beat the eggs thoroughly with all the ingredients
  • Place the bread rounds in a shallow dish and cover with the mixture.
  • refrigerate for 20 minutes
  • Heat a butter greased griddle to medium heat
  • Grill the soaked bread rounds for about 4 minutes on each side
  • Once fully cooked, serve on pre-heated plates
  • Garnish with orange slices and powdered sugar
  • Serve inmediately with strips of crisp bacon.


Crisp Baked Bananas

Simple but oh so satisfying! I use it as an appetizer for breakfast, but it also functions wonderfully as dessert.

  • Preheat oven to 375 degrees
  • Split peeled Banana(s) and cut each in half (ending up with four pieces)
  • Allow two or three pieces per person
  • Place the Bananas with the cut side up in groups of 3 in greased baking dish
  • Sprinkle the Bananas with freshly grated orange zest
  • Top with mini Marshmallows
  • Melt one tbsp of butter for each serving
  • Crush Cornflakes and mix with the melted Butter
  • Sprinkle the buttered & crushed Cornflakes over the Bananas
  • Bake 18-20 minutes

Banana Muffins with Orange Zest

Orange peel lifts the simple banana to a new stratum.
(Makes 10-12 muffins)

Preheat the oven to 375

Grease Muffin tins

3 – 4 Bananas
¾ cup Sugar
1 Egg
1/3 cup Melted Butter
1 tsp. Soda
1 tsp. Baking Powder
½ tsp. Salt
Freshly grated zest of one large Orange
1 1/2 cup all purpose Flour


  • Mashed the bananas with the sugar, egg, melted butter
  • Wisk in the baking soda, baking powder, orange zest, and salt.
  • Fold in the flour (*don’t overdo)
  • Bake 15 minutes at 375