Locals in the Princeton area beg us to open our doors for breakfast, but that luxury belongs only to our overnight guests! Lydia rarely repeats a breakfast, and if she does, it is by special request. Each feast includes a hot entree like the ones pictured below, along with a fresh fruit and yogurt parfait made with our homemade Glencairn Granola. Oftentimes breakfast will be accompanied by a baked treat and always ends with Lydia’s special homemade Java Truffle. We can guarantee you will not leave hungry and we can almost guarantee that you will skip lunch! Our breakfasts are always made from scratch, and we can usually be seen at one of the many local farmers markets picking up some Jersey fresh produce to showcase. Chances are you will be dreaming about our breakfast long after you return home!
Fall Harvest Bowl: This seasonal bowl features sweet potatoes, butternut squash, onions, and breakfast sausage with crispy kale topped with a fried egg.
Glencairn Avocado Toast: Mashed avocados with fresh lemon juice and softened cream cheese, paired with sautéed Spring asparagus and a perfectly poached egg served over toasted artisan bread.
Glencairn Granola: Packed with healthy nuts, seeds, and coconut oil, our secret recipe Granola is paired with housemade Honey Yogurt and in-season fresh fruit.
Simply Scrambled: Cooked slow and low, our scrambled eggs have just the right amount of cheese to makes it a favorite. Paired with fried polenta topped with wilted greens and sautéed mushrooms.
A simple stack of pancakes with a surprise: Lemon ricotta pancakes with a dollop of lemon cream cheese and Jersey fresh blueberries.
Lydia’s take on a Croque Madame: Whole Grain “Dave’s Killer Bread” paired with ham and cheese topped with a healthier Dijon sauce, combined with broiled Jersey tomatoes and caramelized onions.
Eggs Glencairn: Poached eggs over a toasted croissant, with crispy prosciutto, fresh spinach, and house-made Hollandaise sauce.
Our version of French Toast: Made with “Craque”lin (a Belgian brioche) topped with real maple syrup and fresh berries and served with our yogurt granola parfait.
Egg Galette: A savory breakfast puff pastry topped with farm fresh sauteed mushrooms and asparagus topped with a soft yolked egg.