Brava Eggs

Brava Eggs

Brava Eggs a Two Urns Chef's choice entree

Brava Eggs a Two Urns Chef’s choice entree

Ingredients (2 servings):

  • 4 eggs
  • 4 stalks asparagus  2″ tips saved and rest of stalk chopped finely
  • 2 Tbsp. finely chopped onion
  • 2 Tbsp. Brava Sauce
  • Salt Pepper to taste
  • Manchego or Iberico cheese

Saute onion and chopped asparagus lightly in olive oil.  Steam tips and set aside.  Scramble eggs lightly add onion and asparagus,salt and pepper.  Plate in small bowl add two asparagus tips and Brava sauce

Apricot Pecan Muffins

Apricot Pecan Muffins

Apricot Pecan Muffin

Apricot Pecan Muffin

This recipe is from Carol Nebughr, the innkeeper at Windy Hill Acres Inn in Cobden, IL.  This is also one of my favorite recipes from the Illinois Bed and Breakfast cookbook.  Makes 1 dozen.

  • 1 cup chopped dried apricots
  • 1 cup boiling water
  • 1 cup sugar
  • 1/2 cup canola oil (original recipe calls for butter, but I use a heart healthier choice)
  • 1 cup fat-free sour cream
  • 2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 Tablespoon orange zest
  • 1/2 cup pecans chopped

Preheat oven to 400 degrees Fahrenheit and grease the cups of a muffin tin. Put the chopped apricots in the boiling water and let sit 2 minutes. Puree well in food processer. (I also like using one cup of frozen or fresh apricot puree in place of the dried apricots in water- I have lots from our two apricot trees every July and so I puree and freeze those ripe juicy apricots that just fall off the pit and I like the soft, less chunky muffin that it makes – but when I run out of my frozen stash – I will use dried apricots as this original recipe specifies). In a mixing bowl, cream together the sugar and oil. Add the baking soda to the sour cream and let sit a few minutes until foamy. Add the sour cream mixture, apricots, orange zest and dry ingredients and 1/3 cup pecans together gently.  Fill the greased muffin cups 7/8 full, sprinkle the rest of the pecans on top of the muffins and bake 20-22 minutes. Cool and serve.

Chocolate Strawberry French Toast

Chocolate Strawberry French Toast

Chocolate Strawberry French Toast

Chocolate Strawberry French Toast

It’s the morning after Valentine’s Day, 2014 and I decided to splurge and make a Chocolate Strawberry French Toast this morning for my guests – many who are returning guests, who all loved it and thought this was not TOO sweet of a breakfast entree; consensus was to put this in as a rotating entree at the Two Urns kitchen.

Start by making a custard of: 4 eggs, 1 cup milk, 1/4 cup cocoa, pinch of salt, 1/2 tsp almond flavoring – whisk well until the cocoa is absorbed.I cut hearts out of a hearty multi-grain bread for this special breakfast day and used two hearts per serving.  Dip hearts in cocoa custard and fry on both sides.

I also made a Chocolate Ganache from heating 1 cup whipping cream and pouring over 8 oz of 72% dark chocolate, chopped finely.  Let sit for 2 min. then stir and Voila! you have Ganache – so easy.  I put some in a squeeze bottle and kept warm on the back of the cook top as the oven was keeping the yummy muffins warm.  The rest of the ganache I am saving for making hot chocolate, yum!

Place two hearts on a plate.  Place cut strawberries on top. Squeeze some ganache on top and sprinkle with powdered sugar.


  • 8 slices whole grain bread
  • 1 cup milk
  • 1/2 tsp almond flavoring
  • pinch of salt
  • strawberries, cleaned, hulled and sliced in quarters
  • 1 cup whipping cream
  • 8 oz dark chocolate, finely chopped)
  • powdered sugar
Irish Brown Bread Recipe

Irish Brown Bread Recipe

Good enough to make every day - this is a hearty easy-to-make bread.

Good enough to make every day – this is a hearty easy-to-make bread.

Last year on March 13, 2012, I found a great recipe and article in the Chicago Sun-Times about what is more typically served in Ireland:

Real Irish Don’t Eat Soda Bread?

I really love the recipe and I hadn’t used it in a while; I think it needs to become more of a staple in the Two Urns bread basket each morning.  It is very delicious made with whole wheat flour and wheat germ.


Shaw’s Crab House

Shaw's Crab House for fresh oysters and seafood

Shaw’s Crab House for fresh oysters and seafood

This Lettuce Entertain You restaurant serves fresh fish including a wide range of fresh oysters in a formal, dimly lit, dining room or a more casual oyster bar where all the action occurs. We celebrated Miguel’s birthday at their Sunday brunch in the oyster bar, with four stations of food:

  • chilled seafood with ceviche, sushi, lobster and shrimp cocktail, smoked salmon, chopped salad and bagels
  • omelette and waffles made-to-order
  • breakfast meats, eggs, eggs benedict, potatoes, crabcakes, breaded shrimp, potatoes au gratin and roast beef carving station
  • mini desserts that included hand dipped chocolate strawberries, key lime tart, pot au creme, fresh fruit, cookies, mini cupcakes, creme brulee and truffle pops

‘O Oysters,’ said the Carpenter,
‘You’ve had a pleasant run!
Shall we be trotting home again?’
But answer came there none —
And this was scarcely odd, because
They’d eaten every one.

… and you will want to join Lewis Carroll in eating one of everything, so take an empty stomach.

Live music in the evenings and it is just next to one of Chicago’s top Jazz venues: Andy’s so walk a couple of doors west to Andy’s for a Chicago Classic Jazz club.  Shaw’s Crab House, 21 E. Hubbard Street (312) 527-2722


Chicago’s Best Blueberry Pancakes

Chicago’s Best Blueberry Pancakes

Two Urns whole wheat pancakes  with blueberry honey butter!

Where can you find some of the best breakfasts in Chicago?  Think fluffy whole wheat pancakes with homemade blueberry butter – think Two Urns!

Want to make your own Blueberry Honey Butter?  Take 1 cup honey (or maple syrup), 1 cup blueberry puree and 1/2 cup butter (or Smart Balance for Vegans), puree with a hand blender and heat on cooktop or in microwave, stir and serve!

Your Hosts

We bake our muffins every morning to serve to our guests!

The House of Two Urns was started in 1991 by Kapra Fleming, video artist and photographer, more by chance than by design.  With one guestroom she gradually expanded as her family did with husband, Miguel, joining her and in 2002 he purchased a nearby building that also has B&B guestrooms.    Miguel, an extremely multi-talented artist, sculptor, printmaker, photographer and poet has many of his artworks for sale in the Two Urns gift shop.   More Info

A side garden to the main inn produces lots of fresh berries, fruit, herbs, tomatoes and greens that grace the breakfast table during growing season and as jams year round.  Where else in Chicago can you sit and watch the fruit grow and spread it on some yummy bread the next morning?  Some of the jams include, black raspberry, apricot, currant, gooseberry, strawberry, blackberry and blueberry – all made by Kapra from garden-grown fruits.

We welcome you to our artistically unique home and to garden-fresh goodness every morning!