Breakfast Doesn’t Get Any Fresher Than This

Repost from the Charlotte Observer

By Becky Billingsley
Special Correspondent
Posted: Saturday, Aug. 28, 2010

No matter where you are in the Grand Strand – from Little River to Myrtle Beach to Georgetown, S.C. – a memorable must-do morning meal can be found at The Carriage House Club at Litchfield Plantation, in Pawleys Island, S.C.

Now that the formerly dinner-only restaurant has reinstated its daily breakfasts, morning diners have another opportunity to enjoy the farm-fresh local ingredients that executive chef Robert Beuth finds.

Anyone who has ever tried fresh eggs knows their flavor is far better than the ones in grocery stores, and Carriage House uses free-range chicken eggs from Thornhill Farms in McClellanville, S.C. Its milk comes from Happy Cow Creamery, the shrimp from local creeks and crabs from nearby tidal waters.

Those ingredients are then turned into egg plates served with apple-smoked bacon and omelets such as the Local Shrimp and Blue Crab Omelet. Traditional eggs Benedict features two of the plump eggs with vividly yellow and buttery yolks.

Shrimp and grits is an appropriately historic and traditional Lowcountry dish to be served at a centuries-old former rice plantation, and the version that breakfast sous-chef Gina Taylor makes has a roasted red pepper and thyme cream sauce.

Membership is required to dine at The Carriage House Club. Anyone may join for a $45 annual fee. Breakfast prices range from $7.50 to $15.

The Carriage House Club at Litchfield Plantation is at 24 Avenue of the Oaks off Kings Road in Pawleys Island. Breakfast is served 7:30-10:30 a.m. daily.

Details: 843-237-9322.


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