Breakfast & Recipes
Our elegant and authentic Little Rock Breakfast beckons you to experience leisurely dining served in the formal dining room, resplendent with silver service and unrushed conversation, where true Southern hospitality is served, along with English crumpets. Queen Victoria would have nodded her approval. The hospitality of an elegant brunch served by candlelight and accompanied by warm hospitality is a hallmark at The Empress. Below you will find just a sample of our guest’s favorites recipes. Please enjoy them and if you pass this way, take the opportunity to share an elegant repast “before The Queen”. (Victoria graces every meal with her presence at The Empress.) Feel free to share them with others. Just tell them you found them at The Empress!
Read and enjoy some of our favorite recipes:
Baked Alaska Orange
3 oranges, halved
Cut orange in halves. Slice the bottom of orange to make it sit even. Beat egg whites to make meringue. Add sugar. Continue to beat until dissolved. Peak meringue on to orange halves. Bake at 350 for 8 to 12 minutes.
Busy Day Hollandaise Sauce
1 stick of butter
3 egg yolks
2 Tbls. lemon juice
Melt butter. Mix egg yolks & juice in blender. Blend for 30 seconds. Pour in hot butter slowly.
Cream of Apple Soup
4 baking apples
1 cup of water
1/4 cup sugar (or to taste)
1 tsp. lemon juice
1/4 tsp. nutmeg – for garnish
1 cup whipping cream, 2% milk
Peel, core, & quarter apples. Place in 3 qt. saucepan w/water, sugar, lemon juice. Cook over low heat until soft & falling apart (approx. 30 to 40 mins.). Mash w/potato masher. Add more water as needed. Add whipping cream & milk to desired consistency.
Shirred Eggs En Croute
1 pkg. puff pastry shells
1-10oz. pkg. frozen spinach- thawed, drained, & chopped
bacon, cooked & chopped
1/2 c. cheese sause; made of 1/2 cup of milk, 1 heaping Tbls. flour, & 1/2 cup of cheddar
Mix cheese, milk, & flour. Heat to thicken, stirring constantly. Add cheddar. Set aside. Bake pastries as directed. Scoop out center. Mix bacon with spinach & add to cheese sauce. Put sauce inside pastry shell.
Bring two (2) cups of water to boil. Break four (4) eggs into a small bowl. Swirl water with spoon and slip eggs into center. Allow to cook slowly (3-4mins), until white is cooked but yolk is still runny. Scoop out eggs & place in “spinach nest”. Top with hollandaise sauce & serve.