4 Must-Try Breakfast Recipes from Andiamo Lodge

From Grapefruit Brûlée to Bacon Cheddar Scones, start your day with these timeless breakfast dishes from the kitchen of Andiamo Lodge in Mentone.

Recipes and Photography by Colleen Duffley

Andiamo Lodge, one of our favorite getaways in Mentone, Alabama, is celebrating its third anniversary. “Andiamo means ‘let’s go’ in Italian,” says Colleen Duffley, who moved with her husband and business partner Steve Carpenter from Florida’s 30A to the mountains for a change of scenery and a new venture. “It seemed like the perfect name for our vision,” she says. “Our goal was to create a place to curate memories through outdoor activities, relaxation, and of course, food.”

The husband-and-wife team enjoys perfecting their signature recipes while also learning from the guest chefs they host. Colleen says the culinary experiences have been one of the biggest attractions for guests. “Food is at the heart of Andiamo Lodge, from the first bite of a dish to the final sip of a perfectly paired wine or signature cocktail.” Here, Colleen shares some of her favorite breakfast recipes that continue to stand the test of time at Andiamo—and are certain to become favorites at your table. For more about Andiamo Lodge and its upcoming events, or to book your stay, visit andiamolodge.com


Baked Eggs with Gruyère Cheese Grits Recipe

Serves 6 – 8

Cheese Grits

Ingredients

1 cup grits (recipe of your choice)
2 cups whipping cream*
2 cups chicken stock
2 to 3 tablespoons butter
Red pepper flakes
Roasted garlic, if desired
2 cups white cheddar (I use a Gruyère/cheddar blend.)

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Directions

Combine all ingredients except the cheese. Bring to a simmer, and cover. Stir often. After 15 minutes, add the cheese. Cover and keep stirring for about 10 minutes.

*You can use milk instead of cream

Baked Eggs

Ingredients

A mixture of vegetables (I like to use mushrooms, onions, and red and yellow peppers.)
Cheese Grits (recipe above)
2 cups white cheddar cheese
3 eggs
Herbs for garnish

Directions

In a baking dish, pour grits on the bottom. Layer the vegetables and half of the cheddar cheese. Crack the eggs and pour over the top. Layer the other half of the cheese. Bake until eggs are slightly runny (or firmer if you prefer). Garnish with herbs, and serve with toast or bread


Andiamo Irish Coffee Recipe

Makes 1 Coffee

Just a few ingredients make this classic whiskey—and coffee drink—perfect for chilly weather or a Sunday brunch.

Irish Coffee

Ingredients

1 ounce Demerara Syrup (see recipe below)
1 1⁄2 ounces Irish whiskey
6 ounces of strong brewed coffee
Whipped Cream (see recipe below)
Freshly grated nutmeg

Pour 1 ounce (2 tablespoons) of Demerara syrup into the bottom of a coffee mug. Pour in the whiskey and a little bit of the coffee. Stir well. Top with more coffee, leaving about 1⁄2 inch at the top of the mug. Gently spoon the Whipped Cream over the top, and sprinkle a little fresh nutmeg.

Whipped Cream

Ingredients

1 cup cold heavy cream
2 tablespoons pure maple syrup
1⁄2 teaspoon vanilla bean paste

Directions

While the coffee steeps make the whipped cream. The whipped cream is the best part! The trick is to not whip it too much; otherwise, it just floats on top without mixing into the coffee. Combine the cold heavy cream, maple syrup, and vanilla bean paste in a mixing bowl and whisk until just thickened, right before soft peaks form.

Demerara Syrup

Ingredients

1 cup Demerara sugar
1⁄2 cup water

Directions

Combine the sugar and water in a small saucepan over low heat. Stir until the sugar dissolves, and remove from the heat. Cool to room temperature, and store in an airtight container in the fridge for up to 1 month. NOTE: The syrup and whipped cream make enough for several Irish coffees.


Bacon Cheddar Scones Recipe

Makes 10-12 Scones

Ingredients

3 cups all-purpose flour
1 tablespoon baking powder
1 teaspoon salt
2 teaspoons freshly ground black pepper
1 stick cold unsalted butter, cut into small cubes
1 1⁄2 cup grated cheddar cheese
4 green onions, thinly sliced
10 slices cooked bacon, cut into 1-inch pieces
1 1⁄2 cups buttermilk
1 large egg
2 teaspoons water

Directions

Preheat oven to 400 degrees, and line a baking sheet with parchment paper. In the bowl of a stand mixer fitted with a paddle attachment, combine flour, baking powder, salt, and black pepper on low speed. With the mixer running, gradually add butter until the mixture is crumbly and butter lumps are no larger than the size of small peas. Add grated cheese, and stir just until blended.

Add green onions, bacon, and 3⁄4 cup buttermilk. Mix by hand just until the ingredients are incorporated; be careful not to overmix. If the dough is too dry to hold together, use the remaining buttermilk, adding 1 tablespoon at a time until the dough is pliable and can be formed into a ball. Be careful to stir as little as possible throughout the process. Remove the dough from the bowl, and place it on a lightly floured surface or a piece of floured parchment paper. Form the dough into a ball. Using a well-floured rolling pin, roll the dough into a circle about 10 inches wide and 1/2 inch thick. Cut the dough into 8 to 12 wedges.

Whisk the egg and water in a small mixing bowl to combine. Brush each wedge with egg wash. Bake for 18 to 22 minutes or until golden brown and cooked through. Serve warm.


Grapefruit Brûlée Recipe

Serves 2

Ingredients

1 ruby red grapefruit
1 to 2 tablespoons turbinado sugar
or sugar in the raw
Mint sprigs
Dash of Maldon salt

Directions

Slice grapefruit in half, and section with a knife. Sprinkle with sugar. Brûlée with a kitchen torch, or broil in the oven. Chop mint, and sprinkle on top. Sprinkle with a dash of salt and serve.

More Recipes from Andiamo Lodge

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