Fathers Day Breakfast Ideas

This Sunday is Fathers Day and if you’re planning on spoiling Dad with breakfast in bed we’ve got you covered with our special Fathers Day Eggs & Bread combo There are so many yummy breakfast options you can make with eggs and bread; here are some of the best from our favourite chefs!

Jamie Oliver Poached Eggs

Ingredients:

4 organic eggs

Salt and Pepper

2 slices of bread

Butter

Method:

1. Fill a wide, deep pan with boiling water. Bring to a light simmer over a medium heat, add a pinch of salt.
2. Crack one of your eggs into a cup and gently pour it into the water in one fluid movement. Repeat with the rest of the eggs. You’ll see them begin to cook immediately. Depending on your pan, a really soft poached egg should take around 2 minutes and a soft to firm one will need 4 minutes (it depends on the size of the eggs and whether you’re using them straight from the fridge).
3. To check whether they’re done, remove one carefully from the pan with a slotted spoon and give it a gentle push with a teaspoon. If it feels too soft, put it back and give the eggs a minute or two more in the water to firm up.
4. When they’re ready, put them on some paper towel to dry off and serve with buttered toast and a sprinkle salt and pepper.

Recipe from JamieOliver.com

Donna Hay Omelette

Ingredients

¼ cup (60g) mascarpone

1 tablespoon chopped chives

 2 organic eggs

 2 tablespoons single (pouring) cream

Sea salt and cracked black pepper

30g butter

 1 tablespoon finely grated parmesan

 1 tablespoon grated cheddar finely grated parmesan, extra, to serve

Method:

1. Combine the mascarpone and chives and set aside. Place the egg yolks, cream, salt and pepper in a bowl and whisk to combine.
2. Whisk the eggwhite until stiff peaks form and fold through the egg yolk mixture. Melt the butter in a 20cm non-stick frying pan over medium heat. Pour the egg mixture into the pan and cook for 5 minutes. Sprinkle with the parmesan and cheddar.
3. Spoon the mascarpone mixture onto one side of the omelette and carefully fold over to enclose the filling. Cook for a further 1–2 minutes. Sprinkle with extra parmesan to serve.

Recipe taken from DonnaHay.com

Curtis Stone’s Cinnamon French Toast (with berry sauce)

Ingredients:

1. Using a fork, beat the eggs in a baking dish to blend. Place the slices of bread in the eggs and let stand for 5 minutes, or until the eggs are absorbed, turning the bread slices once.
2. Melt the butter on a heavy large pan over medium heat. Add the bread slices to the hot pan and cook for about 2 minutes per side, or until golden brown on the outside and heated through.
3. Meanwhile, stir the sugar and cinnamon on a large plate; set aside. Immediately place the hot French toast in the cinnamon-sugar and turn to coat completely. Top with crème fraiche.

For berry sauce recipe see CurtisStone.com

Will you be making your Dad/Husband breakfast in bed this Sunday? What’s your favourite egg breakfast recipe? Share it with us on our facebook page!