B and W Courtyards Bed and Breakfast
Breakfast at B&W Courtyards
Pain Perdu with Fresh Ponchatoula Strawberry Compote
Pain Perdu  ( lost bread ) is what we call French Toast here in New Orleans. 

Ponchatoula Strawberries are some of the sweetest berries on the planet.  They are in season from late November until late April.  We cook them into a compote with just some lemon juice and zest, a little Acadiana honey, and some vanilla.

The Pain Perdu is made with french bread, eggs & milk, grated orange rind, orange juice and a couple of splashes of orange liqueur.

Corn, Goat Cheese & Cherry Tomato Frittata
Corn kernels are sliced from the cob and sauteed in butter until they just start to caramelize.  Then a mixture of eggs, goat cheese, chopped basil. lemon zest and pepper is stirred in.  It's cooked until set, and then topped with more goat cheese and halved cherry tomatoes.  We like to alternate red & yellow tomatoes for a prettier effect.
Orange Infused Croissants with Mascarpone Topping
Fresh Croissants are dipped in an orange flavored egg wash and cooked on the griddle until golden brown.  They are topped with  whipped cream cheese and mascarpone topping.  We usually serve this with Canadian bacon.
Johnny Cakes with Peaches & Blueberries in Butter Rum Syrup
Sliced peaches & blueberries are simmered in a syrup made of brown sugar, cane syrup, butter, rum & cinnamon and served over a stack - 3 or 4 or more, depending on your appetite - of cornmeal pancakes.  We usually accompany this with rashers of bacon.