• Our Eureka Springs bed and breakfast serves unique dishes such as Dutch Babies covered in fresh strawberries and maple syrup.
  • Assorted freshly baked breads made every morning in our bed and breakfast.
  • A different gourmet breakfast every morning with hot coffee,Mexican Eggs and Pineapple Corn Muffins.

A Delicious Start to Your Day

 

Morning at our romantic Eureka Springs Bed and Breakfast announces itself with the smell of fresh bread and our specialty house coffee in preparation for a sumptuous gourmet breakfast. At 9:00AM guests arrive in the Morning Room to their own private table for two. The owner, Zoie Kaye, always explains that at breakfast, talk is optional… some people are just not morning people. Before breakfast is over all the guests are having rousing conversations among themselves about what is happening in Eureka Springs or the world, depending upon the day. Many lifelong friendships have begun over breakfast at The Inn at Rose Hall.
Recipes are shared and everyone is off to explore what Eureka Springs has to offer. It’s a day of escape and play for everyone.

Enjoy some of our most requested recipes below.

Basket of Sunshine Muffins

Sunshine Muffins

  • 1 large whole orange, washed and unpeeled
  • 1/2 cup orange juice
  • 1/2 cup chopped dates
  • 1 large egg
  • 1/2 cup butter, cut in pieces
  • 1/1/2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 3/4 cup sugar
  • 1/2 teaspoon salt

Preheat oven to 375 degrees.Yields: 24 mini-muffins. Remove seeds from orange and cut into chunks. Place in food processor and grind until rind is fine. Add orange juice, dates, eggs and butter and blend thoroughly. In a mixing bowl, combine flour, baking soda, baking powder, sugar and salt. Pour orange mixture over dry ingredients and stir until blended. Spoon batter into lightly oiled muffin pan. Fill 3/4 full. Bake for 8-10 minutes until toothpick comes out clean. Cool on a rack for 5 minutes. Serve warm.

 

Casserole of Mexican eggs, coffee, strawberries with fresh flowers.

Mexican Eggs

  • Mild Salsa
  • Two Eggs
  • Sharp Cheddar Cheese
  • One Sausage
  • Sprig of Parsley

Preheat oven to 425 degrees. Use ovenproof individual au gratin dishes.Place a small amount of mild salsa in the bottom of each dish, covering the bottom of the dish about 1/2 inch thick. Break two eggs into the salsa. Cover with shredded sharp Cheddar Cheese. Bake for 7-8 minutes until the egg is set, and the cheese is melted. Baking time will vary depending upon the number of dishes in the oven and temperature of the ingredients.Serve with hot sausage on top of the melted cheese and a sprig of parsley for a colorful dish. You may use a hot salsa if you know everyone likes a spicy breakfast.

 

Pineapple Corn Muffins with butter and jelly.

Pineapple Corn Muffins

  • 1 1/4 cups all-purpose flour
  • 1 cup cornmeal
  • 1 T baking powder
  • 1 tsp. salt
  • 1/2 cup granulated sugar
  • 1 cup milk
  • 1/4 cup vegetable oil
  • 2 eggs, lightly beaten
  • 2 cups crushed pineapple

Preheat oven to 375 degrees.Yields: 24 mini-muffins. Remove seeds from orange and cut into chunks. Place in food processor and grind until rind is fine. Add orange juice, dates, eggs and butter and blend thoroughly. In a mixing bowl, combine flour, baking soda, baking powder, sugar and salt. Pour orange mixture over dry ingredients and stir until blended. Spoon batter into lightly oiled muffin pan. Fill 3/4 full. Bake for 8-10 minutes until toothpick comes out clean. Cool on a rack for 5 minutes. Serve warm.

 

Pair of Sunrise Smoothies on iron patio table.

Sunrise Smoothies

  • 1/2 cup orange juice
  • 1/2 cranberry juice
  • 1 frozen banana

Blend all three ingredients together and serve in pretty stem glass with a strawberry garnish on the edge. This is an excellent way to use bananas that have gotten too ripe. As soon as they begin to get too soft for other uses put them in the freezer. Take them out as you need them and microwave for 10-15 seconds, peel and chop in the blender.

 

Share Your Recipes

One of the perks of owning a Eureka Springs bed and breakfast is the exchange of culinary ideas that happens each morning with our guests. If you have a favorite breakfast dish that you would like to share with others, please send us a copy and we will be pleased to pass it on to others.

  • Traditional Mail:
  • The Inn at Rose Hall
  • P.O. Box 110
  • Eureka Springs, Arkansas 72632
  • Email:
  • Innkeeper@InnatRoseHall.com

 

  • Select Registry
  • Bed and Breakfast Association of Arkansas
  • Bed and Breakfast.com
  • Eureka Springs Chamber of Commerce
  • Aransas Department of Parks & Tourism

The Inn at Rose Hall, 56 Hillside Avenue, Eureka Springs, AR 72632 Reservations: 800-544-7734 Phone: 479-253-8035

Please also visit our sister properties: Peabody House and Historic Cottages

The Inn at Rose Hall is a proud member of the Eureka Springs Wedding Guild.