and fragrant aromas wafting from the kitchen will tempt you to leave your cozy guest room
and join us at the dining room table. Imagine waking to the scent of homemade muffins rising in the oven, freshly ground and locally roasted gourmet coffee brewing. Our signature entrees, accompanied by fresh fruit sundaes and juice, provide a great start to your day in the Pikes Peak region
.There are two seatings for breakfast in the formal dining room at 8:00 or 9:00 a.m., or you may opt for the special “Romance Package
” with breakfast en suite for an additional fee. If your schedule requires a breakfast time earlier than 8:00 a.m., arrangements also can be made for our Early Riser’s Continental Plus Breakfast.After a day of exploring the area, return to the inn for our afternoon wine social. If you need a little something to sustain you in between meals, we offer complimentary refreshments as well as our legendary bottomless cookie jar. These little extra touches in addition to daily maid service, evening turn-down service, and modern en-suite amenities are just a few of the ways we like to pamper our guests.
“Beautifully appointed and fabulous breakfast.”
-Jim and Elizabeth, Florida
“Wonderful food, room and innkeepers. Loved it!”
-Jeannie and Steve, Tennessee
“The Holden House is one of the best B&Bs we’ve stayed in. Many thanks to our gracious innkeepers. Breakfast and social hour were excellent.”
–Judith and Pat, Alabama
RECIPE OF THE MONTH: Sallie’s Special Puff Pastry Eggs Goldenrod
24 Pepperidge Farm Puff Pastry Shells
White Sauce Directions: 4 Tablespoons butter, 4 Tablespoons flour, 2 cups milk
Melt butter over low heat. Add flour and stir until well blended (approximately 4 minutes). Slowly add milk and continually stir until slightly set.
Needed: 12 hard boiled eggs, chopped, Salt and pepper, Bacon, cooked and crumbled, Tarragon for garnish, Paprika for garnish
Prepare the pastry shells as directed on the package. Pre-hardboil the eggs the night before, if desired. While pastry shells are baking, prepare the white sauce and keep warm on the stove. Wash the fresh tarragon (dried can also be used if needed), dry and set aside . When the pastry shells are puffed and slightly brown, remove from the oven.
Place on plates and remove scored top from shells. Cover chopped eggs with plastic wrap and heat until warm in the microwave (about 1-2 minutes). Spoon chopped eggs over and into pastry shells. Liberally drizzle white sauce over puff pastry shells. Sprinkle chopped bacon, a dash of paprika, salt, pepper and tarragon over the shells. Push shell top upright and into lower shell to make a clamshell effect. Garnish the plate with colorful fruit such as apple and orange slices, small grape bunches, etc. and serve. Makes 12 servings. *We usually provide 2 shells per person.
This recipe can be adapted using toasted English Muffins, French Bread or Texas Toast (sliced in half). My family tradition was to have this breakfast main dish on Christmas or New Year’s morning, but it’s great anytime for breakfast or special brunch entrée.