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Breakfast: Leisurely, Tasty Start to the Day

Breakfast is part of your getaway experience at the Inn. Enjoy a full breakfast which begins with fresh fruit, juice and coffee or tea, followed by a hearty made from scratch main course, such as Elegant Scrambled Eggs, Stuffed French toast, Blueberry pancakes or Rolled Omelet with a side of bacon, ham or sausage. Breakfast meat changes daily.

If you have special dietary needs or don’t eat breakfast, please let me know when you make your reservation. This allows me to plan an appropriate menu and shop accordingly.

Continental breakfast tray (fruit cup, muffins, juice, tea) available by arrangement. Reserve the day before.


Single person in room/midweek/no breakfast corporate pricing available.

Times Served

Breakfast time is 8:30 - 9:30 or by arrangement with the innkeeper. Early coffee, tea and hot chocolate are always available in the dining room.

Sweet Potato Kale Frittata

Source: Marian Cooper Cairns in


6 large eggs
1 cup half & half
1 tsp kosher salt
½ tsp freshly ground pepper
2 cup sweet potatoes
2 tbsp olive oil
2 cup firmly packed chopped kale
½ sm. red onion
1 clove garlic
3 oz goat cheese


  1. Preheat oven to 350°F. Whisk together eggs and next 3 ingredients.
  2. Saute sweet potatoes in 1 tbsp hot oil in a 10 inch oven proof nonstick skillet over medium heat 8-10 mins. or until potatoes are tender and golden; remove and keep warm. Saute kale and next 2 ingre- dients in remaining oil, 3-4 mins. or until kale is wilted and tender; stir in potatoes. Pour egg mixture evenly over vegetables, cook 3 more minutes. Sprinkle egg mixture with goat cheese.
  3. Bake at 350°F 10 to 14 minutes or until set.
  4. Note: I usually transfer vegetables to an 8x11 greased baking dish, pour the egg mixture and then add the cheese as I don't have an oven-proof skillet.


More and more guests are looking to avoid carbs, so this egg dish is growing in popularity. Served with gluten-free muffins. Ask for them ahead of time.


12 ounces cream cheese
¾ cup half and half
3 tbsp melted butter
12 eggs, lightly beaten
1½ tbsp minced fresh or dried basil
Other herbs may be used if you like
1 ounce sherry (optional)
Salt and pepper to taste


  1. In a mixing bowl, stir together half and half, eggs, herbs, sherry, salt/pepper.
  2. Microwave cream cheese until soft enough to cut into ½- inch (approx) chunks. Drop into mixture.
  3. Melt butter and pour into 3-quart glass baking dish which has been sprayed with nonstick pan coating. Add completed mixture.
  4. Bake 20 min. at 350°Fs, stirring every 5 minutes to scramble until eggs are set. Cut into rectangles and serve.
  5. Serves 12. Serve with an optional carbohydrate, such as a muffin, homemade quick bread. Toast on request


Source: Southern Living, 1988, credited to Alex Lowery, Baker, Fla.

A perennial favorite of guests from around the world. Can be made gluten-free.


1 egg
1 cup milk
2 tbsp vegetable oil
1 cup all-purpose flour
1 teaspoon baking powder
½ tsp baking soda
½ tsp salt
¼ cup firmly packed brown sugar
½ cup quick-cooking oats, uncooked


  1. Beat egg; add milk and oil, mixing well.
  2. Combine flour and next 4 ingredients; add to egg mixture, mixing until blended. Stir oats into batter.
  3. For each pancake, pour about 1/4 cup batter onto a hot, lightly greased griddle. turn pancakes when tops are covered with bubbles and edges look cooked.
  4. Yield: 10 (4 ½ inch) pancakes. Makes 2 very large servings or 4 modest ones.

Crepe Recipe with Strawberry Filling


6 eggs
4 tsp sugar
1 tsp salt
2 cups flour, sifted
2 cups milk
1 box frozen strawberries or 1 ½ cups whole frozen strawberries from loose bag


Mint sprigs
Parsley with long stems
3- 10 oz boxes frozen strawberries in sauce
¼ – ⅓ cup sour cream
Approximately 3 tbsp cornstarch 


  1. Grease a non-stick medium size skillet lightly, then preheat so a drop of water sizzles. Mix together eggs and sugar and salt. Alternate flour and milk. Combine thoroughly.
  2. Pour 1/4 cup batter into pan, spread evenly. Turn when side is lightly browned. Brown second side. Remove to a flat surface.
  3. Place approximately 1/8 cup strawberry filling in a 5-6-inch line along one edge of crepe. Roll up crepe and place on serving plate.
  4. Pour or paint a stripe of strawberry sauce along length of crepe, garnish and serve warm. Our trick is that we bought a 1/4 cup ladle which is considered a “serving spoon” in Walmart. It is NOT the square bottom kind–very rounded. This allows for smooth application into the pan….the operative word is GLIDE.

Strawberry filling

  1. Defrost strawberries overnight. Warm thoroughly in microwave. Mash and drain through a sieve, reserving juice for garnish. Stir in sour cream to taste.
  2. Diabetic version: fresh or frozen strawberries–no sugar added. Sweeten with artificial sweetener and warm through (no juice available for garnish). Mix in 5-6 banana rounds (slices) per crepe. Serve without powdered sugar. Fill each crepe by spreading a thin layer of sauce on 1/4 of a crepe. Fold into fourths. Dust with powdered sugar. Side of sausage and fruit garnish, including a strawberry and sauce (below). Serving size is two filled crepes.

Strawberry Sauce

  1. Place juice in a heat-proof container such as a 4-cup measuring cup. Add corn starch and whisk together.
  2. Microwave off and on until sauce thickens. (May also be cooked on the stove top; microwave is quicker.)
  3. Use whisk to stir in between heatings. Drizzle over crepes. Leftover sauce may be served over biscuits.
  4. Crepes can be assembled and held in a slightly warm oven (about 175 degrees) until serving time. Top with whipped cream.

Blueberry Crepes

  1. We also make these with frozen blueberries, a dash of salt, lots of sugar, some cinnamon and nutmeg. The recipe is similar to blueberry pie filling. Splenda can be used instead of sugar for a diabetic/no sugar version. 
Number of Servings: 6 Serving Size: 2/person

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