(masthead) All Seasons bed and breakfast inn, Fairbanks Alaska
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Aurora Borealis

“An outstanding establishment.”
—James, Virginia Beach VA

Mary's Stories

The Israeli Visitor
Published December 5, 2007, in the Fairbanks Daily News Miner.

Each morning our guests at the Inn enjoy a full, hot breakfast combined with winning and entertaining conversation. Breakfast is the time when the staff and the guests join together to share their travel stories, to seek advice about what lies ahead on their journey, and to just have a relaxing and restful haven from their busy, hectic lives. Breakfast is often the highlight of a guest’s stay at the Inn, the butter on the toast as it were.

If you think Fairbanks is a small town, you should hear some of the coincidences that pop-up over an early morning meal with complete strangers. The only breakfast rule is that each g uest introduce themselves to everyone at the table. A guest sitting next to a fellow from Israel mentioned he had recently returned from Israel after visiting an old friend. They began to talk of places visited, sights seen, and where he had stay. He stayed in his friend's residential home on Some Street. No, replies the Israeli, we live on Some Street. What is your friend’s name. Mr. Somebody was the reply. No way, Mr. Somebody lives next door to me! True story!

This same guest from Israel came in September to fulfill a dream of a lifetime, to see the Northern Lights. He had cameras and tripods and all sorts of film that he had been practicing exposures on for months in advance of his Fairbanks visit. He also had a digital camera and a laptop. Each morning everyone looked forward to his excitement and enthusiasm and to seeing his pictures of the Aurora from the night before. It was like watching a kid open gifts at Christmas or, in this case, Hanukah. His pleasure was a refreshing reminder of the wonders that we experience everyday living in Alaska.

Breakfast sure would be easier if everyone ate everything but then the world would probably be very boring for cooks. Most B&B’s try to accommodate special diets, especially when notified in advance. Advance being the key word. Our Israeli guest was especially delighted with our nontraditional American breakfast of a no meat dish of baked eggs and zucchini.

Egg Puffs

  • 1/4 stick butter or margarine
  • 1/2 pound fresh mushrooms
  • - - or 1 small can mushrooms**
  • 2 cups Monterey Jack cheese, shredded
  • 12 extra large eggs
  • 2 cups creamed cottage cheese
  • 1/2 cup white flour
  • 1 teaspoon baking powder


  • chilies (drained & diced),
  • bacon and onion,
  • ham and broccoli, etc.

Preheat the broiler for 5 minutes and place the oven rack 6 inches below the heat.

Preheat oven to 350 degrees. Melt and cool the butter. Peel and dice mushroom into small pieces. Stir into butter until coated. In a large bowl, beat eggs and flour until blended (mixture will be lumpy). Add remaining ingredients. Pour into well-greased 9-by-13 inch dish and bake for approximately 45 minutes or until knife inserted comes out clean. Serves 9.

To Make Individual Servings: Make recipe following the directions. Place 9 greased ramekins on cookie sheet. Fill equally (¾ cup) with batter and bake approximately 40 minutes. Serve hot in ramekins or remove from ramekins by running a knife along the edge.

Inn Tips: This is an excellent do-ahead recipe. To Freeze: Place egg puffs on cooling rack in freezer. When frozen, spray foil with non-stick cooking spray and wrap individually. To Reheat: Place wrapped egg puffs on cookie sheet and heat at 400 degrees for 45-50 minutes. Unwrap and serve. OR, place in refrigerator the night before to thaw. To heat in microwave, unwrap and put on plate covered with a wet paper towel. Microwave for 2 minutes or until hot. It may take longer to heat several puffs at one time.

763 7th Avenue,
Fairbanks, Alaska 99701

(907) 451-6649
Toll Free 1-888-451-6649
Fax (907) 474-8448
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