How did we did we build a reputation for being one of the best places for breakfast in the Kennebunks?
One meal at a time.
Our day begins with a pre-dawn wake up call. We make our way downstairs at the Inn, and put on the coffee before we begin preparing the ingredients for our signature breakfasts. It’s usually still dark outside – the spring sunrise light peeks into our kitchen around 5:30am. The ovens are warmed up and the scones and tea breads are prepped and ready to bake. We wash and plate the fresh fruits and vegetables, and create a chef’s mise-en-place (and fancy way of saying ‘ingredient preparation’) so that we are prepared to cook.
Months of planning go into the execution of our daily breakfasts.
We spend time reviewing the preferences of our guests, and the dishes that are best loved. We think about the season and what will be fresh. We make sure to have everything on-hand, so that the breakfast dining experience is an extension of comfort of the rooms, the bounty and texture of our gardens, and the renewing energy of the nearby ocean.
Yes, we think about all of that.
We love food, and we want our guests to wake up and feel nourished, both inside and out. We know that the food we make creates a taste memory, and our guests tell us that it is a highlight in their stay in Maine.
This means the world to us.
We think recipes make great souvenirs. We hope you do too.
–Kate & David Parisi
Breakfast Pitas with Prosciutto, Eggs, and Arugula
By Kate Parisi
Makes 4 servings.
Make sure to prep all parts of the recipe, as it assembles quickly and needs to be served immediately.
4 Large thin pita breads (approximately 9” in diameter)
¼ cup olive oil for brushing
8 Farm eggs
4 Tablespoons butter
8 Ounces mascarpone cheese
1 Lemon zested (reserve lemon for juicing)
1 medium scallion, sliced thin and then minced. (You can substitute fresh chives for this)
3 Tablespoons lemon juice, squeezed from the lemon used in zesting
4 Tablespoon olive oil
3 Cups freshly washed Arugula
8 Ounces of Prosciutto, divided into 4 portions, 2 ounces each.
Black pepper & Kosher salt
1. Prepare the Mascarpone Mixture
Mix mascarpone cheese with lemon zest and minced scallions. Add salt and pepper to taste. Set aside.
2. Prepare the Arugula
Wash and spin dry the arugula and place in a bowl. Toss with 3 tbsp lemon juice, 4 tbsp olive oil and salt and pepper to taste. Set aside.
3. Prepare 4 large plates for service
4. Prepare the Pita Bread
Heat stovetop grill or pan over medium heat.
Brush pitas with olive oil and grill on each side until toasted and warm. Cut pitas into 6 pieces each, and reassemble the pieces on each of the plates. Spread each pita piece with and even amount of the mascarpone mixture. Top each pita pizza with ¼ of the Arugula salad and 2 ounces of the prosciutto.
5. Prepare the Eggs
Fry eggs in melted butter, sunny side up, and top each pita with two fried eggs and serve immediately.
Did you enjoy this breakfast during your stay at the Inn at English Meadows? Did you try this recipe at home? Leave us a comment and share your thoughts here or on our Facebook Page. We can’t wait to see what you make!