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 9:00 AM our 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.
We have provided some of our most requested recipes below, and hope that you enjoy them as much as our guests have.
Yields 24 mini-muffins.
Preheat oven to 375 degrees. 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.
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.
Yields 12 muffins.
Preheat oven to 400 degrees. In a medium size mixing bowl, sift together all of the dry ingredients. Stir in the milk, oil, and eggs until just moist. Stir in the drained pineapple. Fill greased muffin cups to the top and bake for 25 minutes or until lightly brown. Cool for 10 minutes on a wire rack.
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.
Preheat the oven to 350 degrees, and lightly grease a 9 x 13 baking dish. Beat the cream cheese, sugar, vanilla and cinnamon in a large bowl with stand mixer on medium speed until well blended. Add the eggs, one at a time, mixing well after each addition. Add the milk and mix well. Arrange the bread in the prepared baking dish and spread with blueberries on top of the bread. Pour the cream cheese mixture over the bread. Let stand for at least 30 minutes before baking (or cover and refrigerate overnight). Bake for 40 to 45 minutes until golden brown. Serve with blueberry compote and confectioners sugar.
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.