In the meantime, the Arkansas Bed and Breakfast Association Cookbook is available for purchase featuring recipies from many of the bed and breakfasts across the state. Inquire during your visit or by email. BBAA cookbooks are $20.

Rock Cottage Gardens Eggs Benedict - Serves 4

English Muffins - 1/2 per person
Fresh spinach - 2 cups stems removed
Flour - 3 TBLSP
Butter - 1/2 stick
Half & Half creamer - 1 cup
Garlic Herb Seasoning - 1 tsp.
Parmesan Cheese - 1/4 grated
Nutmeg - 1/8 tsp.
Salt and Pepper to taste
Ham - 1 cup julienned cut, cooked
4 eggs - poached - 4 min for soft yolk, 6 min for firm yolk
Hollandaise sauce - homemade or Knorr package mix (more stable)
homemade - 1/4 cup cold butter cut up in chunks, 1/2 half fresh lemon juice, 3 egg yolks
whisk egg yolks with lemon juice, add butter chunks, cook over very low heat, stirring constantly until
thickened. Serve immediately. If you can serve immediately, go with the Knorr mix for longer stability.

To prepare: Toast muffins and lay in a glass baking dish that has been sprayed with nonstick cooking spray. In a 1 qt sauce pan, melt butter and stir in flour to make a roux...gradually stir in creamer a little at a time, stirring constantly to avoid lumps. Cook mixture until thickened; if too thick add a little creamer to make a "pourable" sauce. At this point, add in the parmesan cheese and stir until thickened, along with garlic herb seasoning, nutmeg and salt and pepper to taste. Sauce should be thick, but easy to stir. Remove from heat, stir in fresh spinach leaves to coat with sauce, set aside to let heat from sauce wilt the spinach, but do not cook further. Next step, sauté julienned cut ham bite size ham strips (easier to eat if the ham is precut - learned this from watching Alton Brown on the Food Network) until the water/moisture from the ham is gone, but do not cook ham to dry it out.

To assemble: spoon 1/4 of creamed spinach mixture on top of each toasted muffin half. Top with 1/4 of ham strips on top of spinach. Top with 1 poached egg. Spoon hollandaise sauce over top of egg and serve immediately with steamed asparagus. For delayed serving, you can cover eggs before applying hollandaise sauce with NONSTICK foil - or spray egg tops with nonstick spray before applying foil and keep warm for up to 20 min at 170 degrees for later serving.

For Eggs Sardou
cook and assemble as directed but spice up the creamed spinach with a little hot sauce to taste and add a steamed artichoke heart before piling on the ham for a New Orleans style Eggs Benedict!