Best Cape Cod Breakfast

Did someone say breakfast?

The best Cape Cod breakfast can be hard to find, so if you are looking for the most inventive breakfast cooked with the freshest ingredients you are in the right spot. Breakfast is sure to be a highlight of your stay at The Platinum Pebble Boutique Inn, wake up to the taste of wonderful flavors and start your day off right. Every day starts with a full, gourmet breakfast.  Dining options include seating in our pool lounge, the Platinum Cafe and during nice weather you may opt to dine poolside or in the back gardens.  Some rooms have private outdoor patios and you may choose to dine there as well!

why is it so good?

There is a reason we have the best Cape Cod breakfast, we view breakfast as a celebration of the dawn of a new day. Whenever possible, we buy from local farms to assure you get the freshest and healthiest of ingredients.  With our chickens blessing us with fresh eggs each day, our bees creating a wonderful raw honey and the fresh herbs and veggies from our garden, you know there is love put into each meal.  Sharon is a creative and caring chef that continues to surprise us with the delicious dishes that come out of her kitchen!  Begin your breakfast with the most delicious Cape Cod Coffee Roasters coffee and Mighty Leaf  teas or try our signature Platinum Bullet coffee!  Juice fans will enjoy a glass of cranberry, juice, apple cider (in season) or our “Harwich sunrise” a combination of orange and cranberry juice together.

Enjoy the muffin or baked goodie of the day to satisfy your sweet tooth while you wait for breakfast.  Somedays it might be a fresh fruit cup or yogurt parfait made with our homemade granola, but there is always a little something extra to enjoy at breakfast.  Now on to the main course for breakfast…you may be treated to Peach & Blueberry Cobbler, Thick Cut Challah French Toast, Avocado Toast topped with our fresh eggs, Huevos Rancheros or Eggs Benedict just to name a few.  Many guests have asked for recipes, which we are happy to share. (See Below).   Are you planning on a day trip to Martha’s Vineyard or Nantucket and don’t want to miss breakfast? No Problem! We are happy to send you off with a coffee and the best Cape Cod breakfast to go!

We are always here to pamper you during your stay at The Platinum Pebble Boutique Inn. All of this talk about breakfast making you hungry? Book now and be prepared to enjoy the gourmet breakfasts everyone keeps raving about in our reviews!  Dietary restrictions with advance notice are easily accommodated.

now how about a recipe?

One of our Guest Favorites:

Roasted Red Pepper and Baked Egg Galette

Ingredients

Roasted red peppers and onions:

• 1 large red pepper, halved, seeded, and cut into about ½ inch strips
• 10-12 baby sweet peppers, cut into ½ inch strips (see note)
• 1 large red onion, halved and cut into ¾ inch thick slices
• ½ teaspoon dried thyme
• 2 teaspoon ground coriander
• 2 teaspoons ground cumin
• salt and pepper
• 6 tablespoons olive oil
• 3 tablespoons flat leaf parsley, chopped
• 1½ tablespoon cilantro, chopped
•  

Galettes:

• 3 tablespoons sour cream
• 6 – 6 inch squares of puff pastry, cold
• 6 large eggs + 1 egg lightly beaten

Instructions

1. For the roasted veggies. Position a rack in the center of the oven and preheat the oven to 400ºF. In a large bowl, combine the red peppers, sweet peppers, red onions, and toss in the thyme, coriander, cumin, salt and pepper, along with the olive oil. Toss to coat. Spread out on a baking sheet and allow vegetables to roast for 30-35 minutes stirring every 10 minutes. The veggies should be soft but not charred. Remove from the oven and mix in half of the parsley and all of the cilantro. Turn up the oven temperature to 425ºF.
2. Assembling the galettes. Prick the squares of puff pastry with a fork and place them on a silicone or parchment lined baking sheet. I could fit all 6 on one sheet, if you can’t, use 2 baking sheets. Brush the puff pastry with the beaten egg mixture. Spread ½ a tablespoon of sour cream on each square. Top with ⅙ of the pepper mixture on top of sour cream, leaving a small gap near the border so the edges can rise, also leave a well in the center for the egg later on.
3. Bake the galettes for 14 minutes. Crack an egg into the well in the center of each galette and return to the oven to cook for 5-7 minutes or until the eggs are set. For slightly runnier eggs, bake for 5. Sprinkle with additional salt and pepper along with remaining parsley. Serve immediately drizzled with a little additional olive oil, if desired.

Does this qualify as the best Cape Cod breakfast you have ever had?  We would love to know!  Sharon can be reached directly here.