Arkansas Bed and Breakfast Inn, Bed and Breakfast Recipe, Inn Recipe

5 Ojo Street
Eureka Springs, Arkansas 72632

Call us toll free at: 800.656.6734

Email us at innkeeper@5ojo.com

"Oh my the breakfast! Incredible, delicious, and delightful" - Jack and Karen, Tulsa

"Your breakfast was as delicious and beautiful as something out of Victoria Magazine" - Kathy, Broken Arrow, OK

The outstanding chef prepared gourmet breakfasts are one reason our guests keep coming back to our Arkansas bed and breakfast inn. Masterfully prepared with the freshest ingredients and often featuring locally grown produce, our elegant three-course breakfasts are served in the Sweet House dining room. Below are some examples of the breakfast menus you might enjoy while staying at 5 Ojo Inn Bed and Breakfast, and to experience a taste of the Inn in your own home, prepare one of our signature recipes featured below.

"The breakfasts compare with any restaurant in New Orleans" - A Guest from New Orleans

Breakfast Menus

Sliced Apple with Raisins, Walnuts and Honey Poppy seed Glaze

Banana Nut Muffin

Eggs Morney

Crisp Smoked Bacon

Heavenly Hash Potatoes

Sour Cream Coffee Cake with Caramel

Blueberries & Cream with Seasonal Fruit

Marmalade Muffins

Baked Egg Casserole

Green Chile and Habanero Sausage

Oven baked Parmesan Potatoes

Chocolate Amaretto Cake

Cantaloupe with Blackberry Peach puree

Poppy Seed Muffins

French Toast stuffed with Apricots and Pecans

Sun-dried Tomato Sausage

Bread Pudding

Strawberries, Bananas and Strawberry-Mint Coulis

Pineapple Muffins

Baked Crème Brule French Toast

Peppered Bacon

Rum Bundt Cake

Featured Recipe

Chocolate Amaretto Cake

------ Cake -----
1 box chocolate cake mix
1 box chocolate pudding mix (instant)
1/2 cup oil
1/2 cup Water
1/2 cup Amaretto
4 eggs
3/4 cup pecans; chopped
------ Sauce -----
1 stick Butter
1 cup Sugar
1/4 cup Water
2 oz Amaretto

----- Cake -----
Put all cake ingredients, except the pecans, in a bowl, and mix for 2 minutes with an electric mixer.
Place pecans in bottom of greased bundt pan.
Pour batter over the pecans.
Bake at 325°F for 1 hour.

----- Sauce -----
Boil all sauce ingredients for 1 minute.
Using a skewer, poke holes in the cake while it's still hot.
Pour the sauce over the cake and let it soak in.
Cool for 20 minutes and remove the cake from the bundt pan.

Note: Will stay moist for 3-4 days. Good with whipped cream on top.

(800) 656-6734
5 Ojo Inn Bed and Breakfast, 5 Ojo Street, Eureka Springs, AR 72632