Sunday is a special time to thank dads for all they do. The perfect Father’s Day should start with a tasty breakfast, ideally something that can enlist the help of any keikis in the house. With a little adult supervision,
Sunday is a special time to thank dads for all they do. The perfect Father’s Day should start with a tasty breakfast, ideally something that can enlist the help of any keikis in the house. With a little adult supervision, these easy and delicious items can be a fun family affair.
One-eyed Toast
Make some bacon or other favorite breakfast meat, cut up some fruit on the side, then cook up this easy egg dish. Recipe from “The Breakfast and Brunch Book” by Patricia Curtis.
For each serving:
1 slice bread
1 pat butter
1 egg
Salt and pepper to taste
Have the young ones remove the centers from slices of bread, using a round cookie cutter about 1 1/2 inches in diameter. Melt a pat of butter in a skillet over medium-low heat; brown bread slice on both sides. Drop an egg into the hole in center of bread; fry lightly, turning carefully with a spatula. Season with salt and pepper to taste and serve immediately.
Apricot Turnovers
Make these just before serving. Little ones can help roll out the pastry and put the preserves in the center of each dough square, as well as helping seal the edges. Recipe from “The Three Ingredient Cookbook” by Jenny White; makes 4 turnovers.
8-ounce ready-made puff pastry dough, thawed if frozen
4 tablespoons apricot preserves
2 tablespoons confectioners’ sugar
Preheat oven to 375 degrees. Roll out the pastry on a lightly floured surface, to a 10-inch square. Using a knife, cut pastry into four 5-inch squares. Place a tablespoon of preserves in the middle of each square. Using a pastry brush, brush edges of squares with a little cold water, then fold each square over to form a triangle. Gently press edges together to seal. Carefully transfer turnovers to a baking sheet. Bake for 15 to 20 minutes, or until risen and golden. Using a metal spatula, remove pastries to a wire rack to cool, then dust generously with confectioners’ sugar and serve slightly warm.
Cheese-baked Eggs
I’ve been making these for years, whenever I want something substantial but quick. Kids can help sprinkle the cheese on top and add the pats of butter.
For each serving:
About a teaspoon of butter
1 egg
1 tablespoon grated Parmesan cheese
Salt and pepper to taste
Put half the butter in bottom of a small ramekin. Break egg over butter; top with grated cheese, then remaining 1/2 teaspoon butter. Sprinkle with a little salt and fresh ground black pepper. Bake in preheated 350-degree toaster oven until egg is set and cheese is bubbly. Serve warm, with your favorite breakfast meat and/or bread and fruit.
Spiced French
Toast with
Seasonal Berries
Baking instead of frying makes this just a bit healthier. Keikis can break the eggs in the bowl, put the bread into the mixture, and add the berries to the sauce. Recipe from “Brunch” by Jennifer Donovan; makes 4 servings.
4 eggs, plus 1 egg white
1/4 teaspoon ground cinnamon
1/4 teaspoon ground allspice
4 slices thick bread
1 tablespoon butter, melted
Scant 1/2 cup superfine sugar
1/4 cup fresh squeezed orange juice
2 cups mixed berries, such as strawberries, raspberries, blueberries, cleaned
Preheat oven to 425 degrees. Place eggs and egg white in a large shallow bowl; whisk with a fork. Add cinnamon and allspice; whisk until combined. Soak bread slices in egg mixture about 1 minute on each side. Brush a large baking sheet with the melted butter; place bread slices on baking sheet. Bake for 5 to 7 minutes, or until lightly browned. Turn slices over and bake another 2 to 3 minutes. Meanwhile, combine sugar and orange juice in a medium pan; bring to a boil over low heat, stirring to dissolve sugar. Add berries, turn off heat, and let cool for 10 minutes. Serve warm, with berries and sauce spooned over toast slices.
