On weekends, my husband often allows me to sleep in and will wake early with our two little boys. But on Father’s Day, he deserves to rest, including not worrying about breakfast. My kids absolutely love to help me in the kitchen and are always proud of what they create. It may be simple, but I can’t imagine a more comforting breakfast than biscuits from scratch, crispy hot bacon and fluffy scrambled eggs. Below are my go-to recipes for each. I hope you the special Dad in your life and spoil him with a relaxing day!
Perfect Scrambled Eggs
2 Cage Free, Organic Eggs
1/2 tbsp Clarified Butter (can substitute unsalted organic butter)
1 tbsp softened cream cheese
1 tbsp shredded sharp cheddar cheese
splash of heavy cream (optional)
salt and pepper to taste
chopped chives (optional)
In an 8in omelet pan, heat the butter on medium low heat. Whisk the eggs vigorously in a mixing bowl. When the butter is melted, swirl to coat the pan and add the eggs. Season with salt and stir with a spatula, scraping from the sides the moment they firm. Turn the heat down to low and stir continuously as the eggs slowly cook. Once the eggs are not glossy (and seem firm) add the cream cheese and splash of cream and stir. When the eggs have absorbed all the cream cheese and cream, turn the heat off and sprinkle with cheddar cheese. Place on a plate and crack pepper and chives on top. Serve immediately.
No Mess, No Grease Microwave Bacon
1 package of bacon, this bacon is my family’s favorite
Microwave safe platter
10-15 sheets of paper towels
Place 5 sheets of paper towels on your platter. Place bacon strips in one layer, the pieces should not touch. Place five more sheets of paper towel and repeat with the remaining bacon. Always end with five sheets of paper towel to cover any bacon (soaks up grease and prevents splattering). Microwave on high for four minutes. Remove and check doneness. Heat additional two minutes at a time until bacon is crispy and crunchy. Remove bacon strips and place on a clean plate, discarding the paper towels, and serve immediately.
This recipe is adapted from my Professional Baking Cookbook, it’s technical but it was really informative during my culinary school adventures
4 cups of bread flour
4 cups pastry flour
1 tbsp salt
3 tbsp sugar
5 tbsp baking powder
3.5 sticks butter, cut into small cubes and kept in the fridge until ready to use
26 ounces low fat buttermilk (if you don’t have any, add 2 tbsp of lemon juice or white vinegar to your milk and stir. After a couple minutes the milk will curdle slightly and voila! you have homemade buttermilk)
In a mixing bowl, sift the dry ingredients. Add the butter and, using your hands, crumble the flour and butter together until combined (little pea sized balls of butter should remain). Add the milk and knead until a soft dough forms. Plop out onto a floured surface and knead until dough doesn’t stick to your fingers. Roll into an oval, 1.5 inch thick shape. IMPORTANT: Dip your cutter into flour, then press straight down into the dough and straight up. If you twist at the bottom, it will prevent the biscuits from rising. Bake at 350 degrees for 12-16 minutes until puffy and golden. You’ll want butter and jam handy, they’re absolutely addictive.