Kick off Father’s Day with a breakfast that Dad will love. Whether you’re having an early bird breakfast for an activity-filled day ahead or a laid-back brunch, you can’t go wrong with these Father’s Day breakfast ideas. No matter what you choose to make, you can be sure he will enjoy it because it was made with love!
Try these delicious Recipes
Italian Brunch Torte
This torte makes a statement! Piled high with eggs, salami, deli ham, provolone, spinach, mushrooms and roasted sweet red peppers, it’s encased in crescent roll dough and baked for a little over an hour. Make sure you have a sharp, long chef’s knife to cut all the way through all those layers!
Ingredients for Italian Brunch Torte
- Refrigerated crescent rolls: Instead of shaping the dough into individual rolls, you’ll press the dough together in flat layers to form the torte’s bottom and top crusts.
- Spinach and mushrooms: Baby spinach and sliced mushrooms are cooked in a touch of olive oil to create a veggie layer that lightens the hearty meat and cheese layers. White button and cremini mushrooms are good options.
- Egg filling: Beating eggs with grated Parmesan cheese, Italian seasoning and pepper ensures that every bite of this Italian torta is flavourful.
- Deli ham: You will layer the deli ham with other meats and cheeses, so it’s best to opt for thinly sliced deli ham rather than a thicker-cut spiral ham.
- Hard salami: Hard salami has a bolder flavor than Genoa salami, making it the better choice for this multi-layered recipe. If you get it from a deli counter, ask for thin slices that have a similar width to the ham.
- Provolone cheese: Salty and slightly tangy, sliced provolone cheese adds flavor and a creamy, melty factor. You could substitute sliced mozzarella but not fresh mozzarella—fresh has too much water for this Italian torta recipe.
- Roasted sweet red peppers: Jarred roasted red peppers are best.
Directions
Step 1: Bake the Crust. Place a greased springform pan on a double thickness of heavy-duty foil. Securely wrap the foil around the pan. Unroll one tube crescent dough and separate it into triangles.
Step 2: Prepare the Spinach Mixture. While the crust bakes, in a large skillet, heat the oil over medium-high heat. Add the spinach and mushrooms. Cook and stir until the mushrooms are tender. Drain on several layers of paper towels, blotting well.
Step 3: Whisk the Egg Mixture. In a large bowl, whisk six of the eggs with the Parmesan cheese, Italian seasoning and pepper.
Step 4: Assemble the Italian Torte. Layer the crust with half the ham, salami and provolone cheese. Add half the red peppers and the spinach mixture. Pour half the egg mixture over top. Repeat the layers. Top with the remaining egg mixture.
Step 6: Add the Top Crust. On a work surface, unroll and separate the remaining crescent dough into triangles. Press them together to form a circle and seal the seams. Place the dough over the filling. Whisk the remaining egg and brush it over top of the dough.
Step 5: Bake the Italian Torte. Bake, uncovered for 1 hour to 1 hour and 15 minutes, covering the pan loosely with foil if needed to prevent overbrowning. Carefully loosen the sides from the pan with a knife, then remove the rim from the pan. Let stand for 20 minutes.
Gourmet Waffles
This is a classic, just like Dad. Even though waffle makers are a one-trick pony, they prove their worth every time we get to pull out crispy, golden waffles and then douse them in our favorite toppings.
Ingredients for Waffles
- All-purpose flour: We want these waffles to come out perfectly: not too dense but not too flimsy.
- Sugar: You’ll need only 1 tablespoon granulated sugar for this waffle recipe. It’s just enough to help the waffles brown and crisp up without making them sweet.
- Baking powder: Thanks to baking powder and egg whites as leavening agents, these waffles become gorgeously fluffy once they’re baked.
- Eggs: All three eggs will need to have their whites separated from the yolks.
- Milk: We prefer to use 2% milk in these waffles, but you can swap in whole milk, heavy cream or buttercream instead.
- Canola oil: We add richness to this waffle recipe with canola oil, but you can use melted butter if you prefer.
- Cinnamon cream syrup: We absolutely love pouring this cozy cinnamon cream syrup all over waffle recipes. All you need to do is boil evaporated milk, light corn syrup, a bit of sugar, cinnamon, vanilla and water until it’s thickened.
Directions
Step 1: Make the batter. In a bowl, whisk together the flour, sugar, baking powder and salt. In a separate bowl, whisk together the egg yolks, milk and canola oil. Stir the wet ingredients into the dry ingredients just until moistened.
Step 2: Fold in the Egg Whites. In a small bowl, use a hand mixer with clean beaters to beat the egg whites until stiff peaks form. Gently fold the egg whites into the batter just until no white streaks remain. Don’t overdo it or you’ll knock out too much air.
Step 3: Bake the waffles. Now it’s time to break out your best waffle maker. Thoroughly preheat it so the waffles can begin to crisp as soon as the batter touches the pan. Bake the waffles in the waffle maker according to the manufacturer’s directions.
Step 4: Finnish with Cinnamon syrup. While the waffles are baking, make the cinnamon cream syrup by combining the sugar, corn syrup and water in a saucepan. Bring the mixture to a boil over medium heat, and cook and stir until thickened, about two minutes. Remove the saucepan from the heat, then stir in the milk, vanilla and cinnamon.
Serve the warm cinnamon cream syrup with the warm waffles. Scatter fresh berries all over if desired.
Shakshuka
Shakshuka is a vibrant egg dish that originated in North Africa and was popularized in the Middle East. This one skillet meal features poached egg atop a savoury tomato sauce seasoned with spices. It’s a comforting and nutritious breakfast or brunch option, perfect for a cozy weekend at home.
Ingredients for the Shakshuka
- Olive oil: Olive oil provides a rich and smooth texture when sauteing the vegetables. It also adds a subtle flavour that enhances the overall taste of the shakshuka.
- Onion and garlic: Chopped onions and minced garlic add a savoury aroma and flavour to the sauce and become tender and slightly caramelized when sauteed.
- Cumin and chili powder: Ground cumin introduces a warm, earthy flavor characteristic of Middle Eastern cuisine. It complements the tomatoes and enhances the overall seasoning of the dish. Chili powder brings a subtle kick of heat.
- Pepper and salt: Black pepper adds mild heat and spice to the shakshuka, while salt enhances each ingredient, making them taste more pronounced.
- Sriracha: For those who enjoy a spicier kick, hot pepper sauce adds extra heat and flavour.
- Tomatoes: Chopped fresh tomatoes are the star of the sauce, providing a juicy and slightly tangy base. They break down while cooking to create a rich and flavourful sauce.
- Eggs: Eggs are poached directly in the tomato sauce. The runny yolks mix with the sauce, creating a luscious texture.
- Cilantro: Cilantro adds a fresh and herbaceous note. It’s sprinkled on top before serving for a burst of color and flavour.
- Pita: Toasted pita bread is the perfect accompaniment for scooping up the flavourful sauce and runny egg yolks.
Directions
Step 1: Make the Sauce. Heat oil over medium heat in a large cast-iron or other heavy skillet. Add the onion and cook until tender, about four to six minutes. Add garlic, seasonings and chili sauce, if you desire some heat. Cook for 30 seconds, add tomatoes and keep cooking until the mixture is thick, three to five minutes.
Step 2: Poach the Eggs. Make four wells in the vegetable mixture with the back of a spoon. Break one egg into each well, cover the pan and cook until the egg whites are completely set and the yolks begin to thicken but are not hard, about four to six minutes. Sprinkle with cilantro and serve with pita bread.
