From the shores of Lake Kalamazoo, Michigan, near the town of Saugatuck, comes this guide for constructing a Summer Picnic Breakfast from the kitchens of The Hotel Saugatuck.
Formerly known as the Twin Gables Inn, the hotel features the only original mill in the area still standing from the days of lumberjacks. The town is now known more for its thriving art scene, beautiful coastal views, restaurants and quaint hotels/lodging, like The Hotel Saugatuck, which is actually an 18-room luxury bed and breakfast – the key word being breakfast!
The Summer Picnic Breakfast features the best in local Saugatuck flavor with smoked salmon, purple potatoes, asparagus, corn on the cob, poached eggs and fresh spring greens. It’s not just for breakfast; however, you can enjoy it any time of day. Use these tips to recreate your own version.
- 12 ounces smoked salmon
- 8 purple potatoes, cut, boiled and pan fried
- 8 red skin potatoes, cut, boiled and pan fried
- 8 asparagus spears, grilled or steamed
- 2 ears corn on the cob, grilled and quartered into rounds
- 8 eggs, poached
- 1 package spring greens
- As needed for garnish raspberries
- As needed for garnish lemon wedges
- 1 Place spring greens in the center of the plate.
- 2 Place 3 ounces of the smoked salmon on top of the greens.
- 3 Put 2 poached eggs next to the salmon.
- 4 Layer potatoes and purple potatoes around the edge of the greens.
- 5 Top the smoked salmon and eggs with asparagus and corn.
- 6 Garnish with raspberries and lemon wedges.
- 7 For a more portable option, substitute boiled eggs for poached. You may also substitute grilled or poached salmon for smoked.