With the sudden non-opening of Black-eyed Susan’s, the number of downtown restaurants serving breakfast has dwindled to the Counter on Main Street (for takeout), and the Born and Bread bakery. So, you might want to consider a short walk over to the Nantucket Hotel and Resort on Easton St. Their Breeze Restaurant is open to the public, and serves breakfast daily from 7:30-10:00 am, and Sunday Brunch from 11-2. We stayed at the hotel last week and had most of our breakfasts there.
Their menu is limited, however: there are no Danish, croissants, or muffins available, but they offer eggs any way, omelets, 4 variations on Eggs Benedict, pancakes and French toast. They also have granola and Scottish oatmeal.
Our first day, we ordered 2 eggs over easy, and they were quite good, although mine seems to have had one of the yolks broken. We enjoyed them in any case. The toast was a single thick slice, unbuttered, but they did provide some wrapped butter pats.
We also enjoyed the French toast served with fresh berries and whipped cream, and the Scotch Oatmeal served with blueberries. Both very satisfying and well-presented and served.
But the day we got Buttermilk pancakes, we were kind of disappointed, because the three pancakes in a stack were so flat they couldn’t have been more than ¾ inch high. Clearly, they were using a mix whose leavening had expired.
On the right, you will see the buttermilk pancakes I make nearly every Sunday, to show how much they should have risen. Since the actual recipe has only 6 ingredients, it is silly to be using a mix. And if they aren’t, they should have seen that their baking powder was DOA. Their pancakes came without the promised “whipped butter,” but the server quickly brought me some wrapped butter when I asked.
The sausage they offer is chicken sausage, and it isn’t really very sausagey: needs more spices.
There are four varieties of Eggs Benedict on the menu: Regular ($20), Salmon and Kale ($23), Crab Cake Benedict ($26) and Lobster Eggs Benedict ($30). All of them are served on a tough, uncuttable “Portuguese muffin.”
If you look at their Eggs Benedict, shown on the left, you see perfectly round eggs covered with hollandaise. We call these “Industrial Poached Eggs,” because they are cooked by steaming in a round mold, which produces little “egg pucks.”
Since poaching means cooking eggs in gently simmering water, these really don’t qualify: not only is the texture different, they don’t cook uniformly. In fact, the whites of their eggs were not fully cooked, while this never happens in traditional poached eggs. These were served with a “lemon hollandaise,” meaning that they added a lot more lemon juice, nearly enough to curl your hair. Here is our recipe for making Eggs Benedict, shown on the right. Theirs were OK, but we’d probably skip them in the future.
You can get a good breakfast at the Breeze restaurant if you skip the pancakes and Eggs Benedict. And, if you want to walk a little farther, the White Elephant serves breakfast, too, 8-11am.