A delicious Eureka Springs Breakfast Awaits You Each Morning at 5 Ojo, a Premier Arkansas B&B 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 breakfasts are 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 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.

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.