Breakfast Inspired by the Sea

Hello everyone! Jennie here, from Garlic, my Soul. This week I wanted to bring you a seafood inspired breakfast for a truly inspiring hotel.

The Santa Cruz Dream Inn is a beach side hotel that brings the ocean in at every turn. With bay views from every room, this retro-chic hotel is the perfect place to get a breakfast that’s a little out of the ordinary. Stay with me here – normally for breakfast if you think seafood, you think salmon. For this recipe, I wanted to try something different – so I decided Shrimp & Grits with an egg sunny side up was the perfect start to a day of surfing, wandering Santa Cruz, or just daydreaming on a balcony overlooking Monterey Bay. Paired with a healthy fruit salad, this breakfast will fill you up and fuel you to keep you happy and healthy – which is all you’d ask for on a vacation, right?11817175_10153443710073559_5144509573030541058_n
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Shrimp & Grits (serves 2)

  • ½ cup grits, cooked to package directions
  • ¼ cup cheddar cheese
  • ¼ Parmesan cheese
  • 6 strips bacon
  • 10 shrimp
  • salt and pepper
  • olive oil
  • 2 eggs

Directions:

  1. Cook grits according to your package directions.
  2. While your grits are cooking, start cooking your bacon.
  3. Once the grits are cooked, add cheddar, Parmesan, and a pinch of salt to grit.
  4. When your bacon is done cooking (I recommend extra crispy!) remove and let cool.
  5. Using the bacon grease, cook your shrimp until pink throughout – this should take only about five minutes.
  6. Once your shrimp are done, remove from heat. Spray the pan if necessary, then cook eggs sunny side up until whites set and yolks are just set – about five minutes.
  7. Layer a plate with grits and shrimp, followed by your egg. Season with salt and pepper, then crumble bacon over the top (or serve on the side!) Enjoy hot.

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Pomegranate & Apple Salad

  • 1 pomegranate
  • 1 apple
  • ½ lemon, for juice
  • pinch cinnamon

Directions

  1. Cut pomegranate and remove arils.
  2. Dice your apple.
  3. Combine together and serve with a spritz of lemon juice and pinch of cinnamon.

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