BREAKFAST AT WESTBROOK INN

One of the best things about staying at a Bed and Breakfast is having someone else make you breakfast! Our complimentary breakfast is made from from scratch, with fresh ingredients sourced locally when available. When you stay at the Inn, a delicious, homemade breakfast awaits you each morning.

We craft a creative breakfast daily. Breakfast service starts with local roasted coffee or tea, juice, fresh fruit, and yogurt. Some of our favorite offerings are Apple Pie Belgian Waffles with Crème Fraiche, Tomato and Spinach Frittata with Spring Salad, Baked Blueberry Pancakes with Maple Sausage, Avocado Toast with Ham and Fried Eggs, or Cro-nut French Toast with Peaches. We do our best to accommodate special diets and always offer alternatives to our breakfast specials like Gluten Free Oatmeal, Acai Bowl with shaved coconut and granola, or Greek Yogurt with Fresh Fruit.

Coffee, tea, and filtered water are always available to you during 24 hours a day. We put fresh brewed coffee out for 7 a.m. each morning. Our dining room is open from 8 a.m. to 9 a.m. you may come for breakfast at your leisure between those hours. Dining is at individual tables in our lovely Garden room or on our Fieldstone Patio in season. We love al fresco dining spring-fall, and know you will enjoy being surrounded by the gardens too!

A nice way to start your day is with a walk on the beach or through the downtown area or an early morning kayak. When you return, you will have a yummy hot breakfast with all the trimmings waiting for you.

Meri's Peach Croissant French Toast

This breakfast or brunch recipe is buttery good! Simple to make and each to double for a crowd. This is a favorite at the Inn.

Ingredients:

• 12 Large croissants
• 12 Glazed donuts
• 6 large eggs
• 1 quart of Half and Half
• 1 Tablespoon vanilla
• 1 cup brown sugar
• 2 teaspoons cinnamon
• 6 peeled/sliced peaches or 2 cans sliced peaches drained. (canned apple pie filling is a good alternate if you prefer)
• 8 oz Vanilla Crème Fraiche
• Mint to garnish

Prep:

• Butter or spray a 9x12 deep baking dish
• In a blender, mix eggs, half & half, vanilla and 1 teaspoon cinnamon together until frothy. Set aside
• Tear croissants into medium pieces and put in baking dish ensuring bottom is covered. Cut donuts in 6ths and distribute in baking dish. Pour egg mixture over croissant/donuts.
• In a skillet over medium heat melt 1 tablespoon butter. Add peaches, brown sugar and 1 tablespoon cinnamon. Cooked stirring frequently until brown sugar is melted and coats peaches.
• Pour peach mixture over croissants/donuts. Cover with foil and refrigerate overnight or freeze until ready for use.

Cooking:

• Preheat oven to 350
• Place baking dish on middle rack in the oven. Bake uncovered for about 45 minutes (or 75 minutes if frozen), or until middle is set.
• Remove from over and let set for 10 minutes. Cut into squares and top with maple syrup or pureed peaches (puree canned peaches with cinnamon and brown sugar). Top with crème fraiche and a mint spring. Enjoy!