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
4 organic eggs
Salt and Pepper
2 slices of bread
- Fill a wide, deep pan with boiling water. Bring to a light simmer over a medium heat, add a pinch of salt.
- 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).
- 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.
- 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
¼ cup (60g) mascarpone
1 tablespoon chopped chives
2 organic eggs
2 tablespoons single (pouring) cream
Sea salt and cracked black pepper
1 tablespoon finely grated parmesan
1 tablespoon grated cheddar finely grated parmesan, extra, to serve
- Combine the mascarpone and chives and set aside. Place the egg yolks, cream, salt and pepper in a bowl and whisk to combine.
- 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.
- 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)
- 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.
- 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.
- 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!