Below you’ll find one of our award-winning breakfast recipes! We are happy to share our breakfast, infamous cookie, and delectable dinners recipes so you can relive the memories at home. The Inn’s cookbook, La Cucina Anna Maria: Good Life Recipes from San Juan Island is an invaluable resource featuring 225 of our favorite recipes along with cooking tips. The cookbook features local art work and photographs that will bring back the fond memories of your stay at the Harrison House Suites. The Inn’s cookbook is available at the Harrison House Suites, in various shops in Friday Harbor including Island Studios and San Juan Coffee Roasting Company, and at our online gift shop.
1 c. polenta or grits
4 c. milk
Salt & Pepper to Taste
Fresh Herbs (chives, thyme, parsley, garlic scapes, ramps) (optional)
½ c. Goat Cheese, Parmesan, or Sundried tomatoes finely chopped (optional)
½ c. Fresh Corn Cut From the Cob (optional)
- Heat milk, salt and pepper to a simmer.
- Add polenta whisking continuously until incorporated.
- Continue to whisk periodically until polenta is al dente. (30-35 minutes)
- Remove from heat and stir in optional ingredients if using.
8 Farm Fresh Chicken or Duck Eggs
¼ c. White Wine or Champagne Vinegar
4 cups spinach or other braising greens (roasted or grilled asparagus or pea tendrils are also great options) gently wilted
Freshly Grated Parmesan
Fresh Herbs (chives, thyme, parsley, garlic scapes) (Garnish)
- Heat 2 quarts of water, ¼ c. vinegar and teaspoon of salt to a gently rolling boil.
- Drop cracked eggs into the water. It is sometimes easier to pre-crack the eggs into a small glass bowl and gently slide the egg into the water with the rim of the bowl touching the water.
- Cook eggs until yolk is slightly set or to desired preference.
- Use a slotted spoon to fish them out and pat them on bar towel to drain excess water.
- Place creamy polenta in a flat bowl.
- Add wilted greens on top of polenta creating a nest for the poached egg to lay.
- Garnish with freshly grated parmesan cheese and fresh herbs.