scroll-1-lOur Breakfasts Start Your Dayscroll-1-r

historic st augustine bed and breakfast

Breakfast is an event at our Bed and Breakfast. Our two charming dining rooms have tables for two that are as private or as conversational as you choose to be. Our full gourmet breakfasts are simply scrumptious. We can accommodate most dietary restrictions.

Each morning everyone comes together in the formal dining room to enjoy conversation and a full gourmet breakfast prepared by your hosts. A typical breakfast includes orange juice, fresh, in-season fruit, delicious homemade breads, and a hot entree such as crepes, Eggs Cordova, savory 5-cheese baked omelettes, Eggs Benedict, Monte Cristo, quiche du jour, or stuffed French toast.

We will accommodate dietary restrictions and special dietary needs. Please advise us 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


Breakfast Gallery


Our famous Old Powderhouse 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), potatoes (any kind of potatoes will work) shred and make hash browns, bacon, ranch dressing, 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.

Best Ever Banana Bread – Given to us by Cyndi Humphrey 

Serves 10 -12

1-1/4 Cups all purpose flour

1-1/2 Cups sugar

1/2 Cup of chopped walnuts (toast before combining in bread mixture)

2 ripe bananas, smashed

2 eggs

1/2 Cup vegetable oil

1/4 Cup plus 1 tablespoon buttermilk

1 Teaspoon baking powder

1 Teaspoon baking soda

1 teaspoon salt

1 teaspoon vanilla

Preheat Oven to 325 degrees. Grease and flour 9×5 inch loaf pan. Combine all ingredients in a large bowl and mix well.  Transfer to prepared pan. Bake until top is golden brown and splits slightly, about 1 hour.  Serve warm!