Our Breakfasts Start Your Day
Breakfast is an event at The Old Powder House Inn. Our three course gourmet breakfast is served at tables for two that are as quiet or as conversational as you choose to be.
Imagine beginning your day with delicious homemade breads and fresh seasonal fruit. Follow that with an entree such as Baked Stuffed French Toast, Farmers Strada, Eggs Benedict, The Powder House Potato, Eggs Cordova, Baked Monte Cristo, Quiche du jour, you get the idea.
We can accommodate some dietary restrictions and special dietary needs. Please let us know before or at registration.
“The breakfast- two words- Amazing. Ok, that was one word, but it says it all!!” ~ Jim & Jess
“The breakfasts were always exciting! Bob should write a cookbook.” ~ Nick
“The best breakfast in the WORLD!!! We are already booking our next visit. Need I say more? :-)” ~ Patrick and Alexandra
“I would rate breakfast superior to all other B&B’s we have stayed at in the USA and throughout Europe.” ~ R.G.
“Your breakfast was a treat for all the senses, from the smells & tastes of fresh brewed coffee and muffins, to the miniature rose on the plate of fresh baked quiche.” ~ P. Mills, Ft. Lauderdale
“Your gourmet breakfast was especially memorable. The companionship of other guests, the attention to detail…the caring preparation, all the special touches to make our stay so very memorable!”~ B & L, Fort Meyers
Our famous Old Powder House Glogg Recipe
- 2 bottles of red wine
- 2 ounces of dred orange zest
- 2.5 ounces of cinnamon sticks
- 22 whole cardamon sticks
- 25 whole cloves
- 1 pound almonds
- 1 pound raisins
- 1 pound sugar cubes
- 6 fluid ounces brandy
OPH Eggs Cordova
Ingredients – Eggs, ham (we like thinly sliced Black Forest Ham), hash brown potatoes, bacon, ranch dressing and Worcestershire sauce.
Spray muffin tins with pam. Line each with slices of ham. Place one egg in each tin. Cook at 350* until egg is cooked to your liking, around 10 – 12 minutes. As the ham and eggs are cooking, heat the ranch dressing adding a few shakes of Worcestershire sauce. If you add bacon to your ranch dressing, make sure that the bacon is finely chopped.
Plate your potatoes first, add the egg and ham and then drizzle with ranch dressing.
OPH Famous Almond French Toast
Freeze a loaf of French bread. Remove from freezer about 10 minutes before you’re ready to begin preparation. Slice slightly defrosted French bread into 2″ slices. Cut pocket in center of each 2″ slice (cut 3/4 ways through the slice to make the pocket). Mix 6 oz softened cream cheese with 1/3 cup apricot and pineapple (or any preserve you like). Spread about 2 table spoons of cream cheese mixture into each pocket of the French bread slices.
Beat 6 eggs, 1 1/2 cups milk, 1 tbls vanilla, 1 tbls cinnamon, 1/8 tsps nutmeg and a dash of salt until blended. Dip bread slices in egg mixture and place on greased 9 x 12 baking dish. Spoon any remaining egg mixture over the pieces in the baking dish. Cover and refrigerate overnight.
Remove baking dish from refrigerator at least 45 minutes before baking. Preheat oven to 375. Melt butter (about a stick) in the microwave and spoon 1 tbls over top, flip sandwiches and do the same on the second side. Bake for about 8 – 10 minutes on one side until golden brown. Remove from oven and serve with your favorite sauce or syrup.