This Breakfast Menu from New Smyrna Beach, Florida, Will Make You Way Hungry

April 19, 2016 | By | Comments (3)

We just hung out with MacKenzie Smith (on Facebook Live … watch our video below!) at the Black Dolphin Inn in New Smyrna Beach, Florida, for a mouthwatering breakfast demo. The incredible spread, which induced some serious hunger pangs in our fans around the world, includes a gorgeous Grapefruit Brûlée; a kick-start-your-day Bacon Jam Biscuit Sandwich; and a sweet-and-tropical twist on French Toast. We loved being in the Black Dolphin Inn’s beautiful kitchen with MacKenzie and her mom Sheila!

Watch the Video:


See MacKenzie’s Breakfast Recipes:

Grapefruit Brûlée

Grapefruit Brûlée
This recipe uses a kitchen torch to caramelize the sugar. We like this one from Williams-Sonoma (<–click to purchase).

1 Florida ruby red grapefruit, halved
2 tablespoons light brown sugar
2 maraschino cherries
2 sprigs of mint

Pat 1 tablespoon brown sugar on top of each of the grapefruit halves and place onto a flame resistant surface. Light your kitchen torch, and carefully brûlée the top of each grapefruit, in a circular motion while holding the flame a few inches away, until the sugar starts to bubble and caramelize. Once a light amber color is reached, remove the flame and let the sugar set for a minute. Top each half with a sprig of mint and a maraschino cherry. Serve within two hours for the crispest sugar shell.


Bacon Jam Biscuit Sandwich

Bacon Jam Biscuit Sandwich
1 buttermilk biscuit, split in half
1 pat salted butter
1/2 tablespoon rendered bacon fat or butter
1 large egg
1 slice muenster cheese
1 tablespoon bacon jam (<– link to recipe)

Begin by melting 1 pat of salted butter over medium heat, add your biscuit, interior side down, and toast until golden brown. Meanwhile, add bacon fat to a small nonstick pan and add egg. Cook the egg over easy and set aside. Using the same pan, add bacon jam to one side and the muenster to the other. Once the cheese has melted and the jam begins to bubble, add each part onto each half of the toasted biscuit. Place the egg in the middle and close the sandwich. Serve immediately.


Guava Duff French Toast

Guava Duff French Toast
3 eggs
2 tablespoons light brown sugar
1 tablespoon instant chai latte mix
11/2 cups half and half
2 slices brioche
1 pat salted butter
3 thin slices of guava paste
3 thin slices Wisconsin cream cheese
Powdered sugar (optional for presentation)
Butter bud (optional for presentation)
Hibiscus flower (optional for presentation)
Mint sprig (optional for presentation)

Crack eggs in a large bowl and whisk in light brown sugar and chai mix until smooth. Whisk in half n half, little by little, until incorporated. Set aside.

Evenly distribute guava paste and cream cheese slices into one slice of brioche. Top with the remaining piece so that a sandwich is formed. Dip the sandwich into the French toast batter, carefully only allowing the exterior of the sandwich to absorb the batter, and cook in melted butter until golden brown. Flip and repeat. Remove from heat and top with powdered sugar, butter bud, mint and hibiscus flower. Serve immediately.


Thank you, MacKenzie, Sheila, and everyone at the Black Dolphin Inn for hosting Coastal Living!

Follow our friends from New Smyrna Beach on Instagram (and see more NSB pics via #LOVENSB):

  • @blackdolphininn for beautiful New Smyrna Beach scenery and the latest happenings at the inn
  • @grilledcheesesocial for MacKenzie’s amazing food pics (DROOL)
  • @nsbinlet for awesome surf pics, sunsets, dolphins, and all things sea-worthy in NSB
  • @jermjohnston, MacKenzie’s pro-surfer beau, who shares inspiring surf shots and much more
  • @tminkin, our travel editor who gets to meet and hang out with all the cool people above

More Delicious Breakfast Recipes


  1. Zoey Richards

    You make me inspired also with your healthy menu. I wanna try in home.

    April 22, 2016 at 6:58 am
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