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Enjoy an Authenic, Epicurean Eureka Springs Breakfast at Our Inn

The delicious, 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 Eureka Springs breakfast is served in the Sweet House dining room. Our French Toast is made with Jan’s fresh baked Challah bread baked right here at the inn. Special dietary needs such as diabetic, food sensitivities, gluten-free and vegetarian can be accommodated with advance notice.

Below are some examples of the “real deal” Eureka Springs breakfast menus you might enjoy while staying at 5 Ojo Inn Bed and Breakfast. To experience a taste of the Inn in your own home, prepare one of our signature recipes featured below.

Sample Eureka Springs 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 Eggs Tarragon
  • Mozzarella and Garlic Chicken Sausage
  • Oven baked Parmesan Potatoes
  • Chocolate Amaretto Cake
  • Cantaloupe with Blackberry Peach puree
  • Poppy Seed Muffins
  • French Toast stuffed with Apricots and Pecans
  • Pan-fried Ham with Orange & Honey
  • Jan’s Decadent Turtle Brownies
  • Pineapple with Strawberry-Mint Coulis
  • Pina Colada 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.