A Delicious Start to the Day
A t the Pamlico House we place just as
much emphasis on the quality of our food as we do on the quality and comfort of our lodging.
Because many of our weekday guests visit Washington on business, we provide a continental 'on the go' breakfast to accommodate their busy schedule.
• Seasonal fresh fruit
• Assorted breads and/or pastries
• Butter & homemade jams
• Cereal or homemade granola
• Coffee & tea
If you visit the Pamlico House during the week and would prefer a full breakfast, just let us know when you make the reservation. With advance notice, we're happy to prepare the breakfast of your choice.
Virginia Finnerty, Owner Innkeeper
Pamlico House Bed and Breakfast
400 East Main Street
Washington, NC 27889
“Wonderful night’s sleep, elegant, & calm style!”
— Jim W.
On Saturday and Sunday, when the mood is more relaxed, we start the day with a full gourmet breakfast — sometimes sweet, sometimes savory.
Savory Full Breakfast
• Seasonal fresh fruit cup with port wine lime syrup
• Made-to-order omelette with seasonal vegetable or cheese filling, or sundried tomato & basil frittata, or Quiche Lorraine
• Cheese grits casserole
• Sausage or bacon
• Coffee or tea
Sweet Full Breakfast
• Seasonal fresh fruit cup with port lime syrup
• Baked French toast, Banana Pancakes or Belgian waffles toped with either seasonal fresh fruit, homemade jams or maple syrup
• Sausage or bacon
• Coffee or tea
Recipes from the
Pamlico House Kitchen
2 T Water
¼ C Sugar
3 T Fresh Lime Juice
2 T Tawny Port
1 Lime Zest
• Mix sugar & water in a sauce pan, stir until dissolved & simmer on low heat for 2 min.
• Remove from heat and add remaining ingredients except zest.
• Can be made in advance up to this point.
• For serving: drain excess fruit juice, pour syrup over fruit, sprinkle with zest and serve.
1 ½ C water
½ C grits
2 eggs well beaten
¾ C milk
S&P to taste
1 C grated sharp cheddar cheese
• Prepare grits according to directions
• When thickened remove from heat and add eggs, milk and S&P
• Beat into grits and return to heat
• Add cheese, stir until dissolved
• Pour mixture into buttered 1 qt. casserole
• Mixture will be like sauce
• Bake @ 300-325 for 1 hr or until soufflé consistency
• Serve hot
• Can be doubled or tripled, great with quiche
2 ¼ c flour
4 ½ t sugar
3 t baking powder
2 t kosher salt
¾ c sour cream
1c + 3 ½ t milk
3 large eggs
1 ½ t vanilla
1 ½ t lemon zest
4-6 bananas sliced
Sift together flour, sugar, baking powder & salt. In a separate bowl lightly beat sour cream, milk, eggs, vanilla & lemon zest. Add the wet ingredients to the dry ones mixing only until combined.
Melt 1 T unsalted butter in a large skillet over medium-low heat until it bubbles. Ladle batter into pan using ¼ C measure. Distribute 3-5 banana slices on top of each pancake. Cook 2-3 minutes until bubbles appear on top and the underside is nicely browned. Flip and cook for another minute, until browned. Wipe pan with paper towel, add more butter and continue cooking until all batter is used. Serve with sliced bananas and strawberries & maple syrup. The pancakes will stay warm in a preheated 200 degree oven for 15-20 minutes.
9 extra large eggs
2 ½ c de half & half
1 ½ t orange zest
¾ t vanilla
1 ½ t honey
¾ t kosher salt
12 - ¾ “ slices of challah or french bread
unsalted butter & vegetable oil
maple syrup & raspberry syrup
Mix first 6 ingredients well. Soak bread in a shallow dish for 5 minutes turning once. Heat a skillet or griddle on medium heat, drizzle with oil and melt butter. Cook soaked bread slices 2-3 minutes per side until they’re golden brown. Serve warm with syrups.
2 lbs frozen hash browns
½ C melted butter
1 (10 ¼ oz.) can of cream of chicken soup
1 pint sour cream
½ C chopped onion
2 C shredded sharp cheddar cheese
1 t salt
¼ t pepper
Preheat oven to 350 and spray an 11X14 baking dish with cooking spray
Mix all ingredients together, put in prepared baking dish and bake for 45 minutes until brown.