Make a Great Breakfast for Dad on Father's Day
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My son was born in April, 26 years ago. When Mother's Day rolled around that year my mother, knowing my husband wasn't so good with remembering birthdays and anniversaries, telephoned to tell him to get me something for me, the first time mother. His response? "She's not my mother". Needless to say, when Father's Day came the following month, I returned the favour. We don't bother with Valentine's Day either, so I actually was fine with it, and we've never really paid any attention to either Mother or Father's Day since.
My daughter loves an occasion and always gives us gifts for those two days and even for our anniversary, which the two of us don't exchange gifts for either. My only stipulation for Mother's Day is that I don't have to cook or do dishes, but I'm happy to make a nice breakfast for my husband on Father's Day, and even clean up afterwards. He has a favourite cottage breakfast of bacon with an egg fried inside a piece of hollowed out bread, called Egg in a Basket. But this year, I wanted to try something a little different, so I made a homemade version of what is, essentially, an Egg McMuffin.
This is something that the kids could make for Dad, if Mom helps with the cooking part. It's very easy to make, just a bit of last minute rush to get it together and into Dad's hands while it's still hot. I skimped a bit on the salt because I thought my cheddar cheese was too salty, but I shouldn't have. I served this to my husband with a fried egg, and I had it with scrambled egg on top and it was pretty tasty. This recipe is enough for 6 people. I made the whole pork mixture and we'll eat leftovers, but I just cooked two eggs.
This recipe is from the new Williams-Sonoma Breakfast Comforts by Rick Rodgers. I have to be honest and say that the instruction part I wrote myself, because I am at the cottage and the cookbook is still at home with my daughter, who didn't want to give it up. She is planning on making a number of the recipes over the next couple of days and had a little surge of panic when she saw I was planning on packing it for the cottage. She was kind enough to write out the ingredient list for me, but for the rest, I was on my own.
Photo Credit: Kelly Rossiter
Sausage and Egg on and English Muffin
For the Sausage
2 tbsp bread crumbs
2 tsp minced sage
1 tsp minced rosemary
1 tsp minced thyme
1/4 tsp red pepper flakes
Pinch of cloves
Pinch of nutmeg
Salt and pepper
1 tbsp maple syrup
Putting it Together
English muffins, toasted
Cheddar cheese, sliced
1. In a large bowl add all of the ingredients for the sausage and mix together well. Cover and refrigerate for 30 to 45 minutes to allow the flavours to blend.
2. Form 6 thin patties with the pork mixture. Cook in a large skillet, turning occasionally until cooked through, about five minutes. Remove from heat and keep warm.
3. In the meantime, fry the number of eggs you require and toast the number of English muffins you require.
4. Place a sausage patty on one half of the toasted muffin, layer fried egg over the sausage and add slices of cheddar cheese on top. Top with second half of the muffin and serve immediately.
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