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When it comes to Father's Day the question arises, "What do you get the man who has everything?" Actually, most of the men I know thoroughly enjoy a good breakfast, the bigger the better.
Of course, any big breakfast should start with eggs. For dad's special day I recommend an omelet loaded with everything but the kitchen sink -- meat, cheese and veggies. A perfect Western omelet (the name says it all) is sure to make your cowboy smile. Oh, and don't forget the hot sauce.
For the meat and potatoes guy, a skillet of hash brown potatoes, hand grated, or from the freezer section, are always a great choice. Nothing fancy, just potatoes, salt and pepper.
You could serve the omelet and hash browns with thick slices of Texas toast slathered with butter and his favorite fruity jam.
Or, you could appeal to dad's sweet tooth by including fresh-baked muffins loaded with fresh berries, a cheesecake filling and a topping of sweet streusel.
Serve breakfast with juice, plenty of hot, fresh coffee and maybe a spicy Bloody Mary.
Dad's favorite chair and handmade cards from the young ones complete this hearty, and heartfelt, celebration. Happy Father's Day to all you dads out there. Enjoy your special day.
Western Omelet
3 large eggs
Salt and freshly ground pepper, to taste
3 T. butter
1 T. each diced green and red bell pepper
1/3 cup diced cooked ham
1 scallion (white and green parts), roughly chopped
1/4 cup grated Cheddar, Monterey Jack or Swiss cheese (or your favorite)
Directions: Heat 2 tablespoons butter in a 10-inch non-stick skillet with a tight-fitting lid over medium heat. Add the peppers and cook, covered till tender, about 3 minutes. Uncover and raise heat to medium-high. Add the ham and scallions and saute till hot. Transfer to a bowl.
In another small bowl, beat together 3 eggs and season lightly with salt and pepper. Melt 1 tablespoon of the butter in the same skillet over medium heat. Pour in eggs and cook, without stirring. As eggs begin to set up around the edges, lift carefully with spatula and tilt pan to let uncooked eggs run under. Continue this process using a spatula to gently scrape uncooked egg to edge.
When eggs are almost completely set, place bell pepper mixture and cheese on half of the omelet. Using the spatula, fold the unfilled half over the filled half. Cover the pan briefly to melt the cheese. With spatula, slide the omelet out of pan onto the serving plate. Serves 1 king.
Crispy Hash Browns
2 medium russet potatoes, peeled or hash browns from the frozen food section
Salt and pepper, to taste
Oil for frying
Directions: Using the largest holes of box grater, grate potatoes. Pat with paper towels to remove excess moisture. Heat about 2 Tablespoons of cooking oil in a non-stick or well-seasoned cast iron 8- or 10-inch skillet over high heat. Add potatoes to pan in a thin layer, lower heat to medium-high. Salt and pepper, as desired. Let cook till the bottom of potatoes are browned and crisp. Using 2 spatulas, carefully flip potatoes in 1 piece to uncooked side. Continue to cook till the underside is browned and crisp. Drain on paper towels. Serves 1 hungry dad.
Berry Cheesecake Muffins
Batter:
1/3 cup butter
3/4 cup sugar
1 1/2 cups all-purpose flour
1 1/2 tsps. baking powder
1 tsp. ground cinnamon
1/3 cup milk
Filling:
2 (3-ounce) packages cream cheese, softened
1/3 cup sugar
1 egg
1 1/2 cups fresh blueberries or raspberries (or a combination of both)
Streusel Topping:
1/4 cup flour
2 T. brown sugar
1/2 tsp. ground cinnamon
1 T. cold butter
Directions: Prepare batter: In a large mixing bowl, cream butter and sugar. Add eggs and beat well. In a medium bowl, whisk together flour, baking powder and cinnamon. Add to creamed mixture, alternately with milk. Fill greased or paper-lined muffin cups one-third full.
Prepare filling: In a small mixing bowl, beat cream cheese, sugar and egg till smooth. Fold in berries. Drop a rounded tablespoonful into the center of each muffin.
Prepare topping: Combine flour, brown sugar and cinnamon in a small bowl. Cut in butter with a fork or fingers till mixture is crumbly. Sprinkle over top of each muffin.
Bake in a preheated 375-degree F. oven for 25 to 30 minutes or till a toothpick inserted in the center comes out clean. Cool for 5 minutes in a pan then remove to wire racks. Serve warm. Refrigerate leftovers. Makes about 20 muffins.