Father’s Day Breakfast
I can’t think of a better way to show someone you care than by preparing a delicious meal. That is exactly what I did for my Dad, he was in heaven.
I made a frittata, french toast, guava and cream cheese filled croissants and a berry yogurt parfait ( just in case he would start worrying about his weight). By the end of the breakfast I had a “HAPPY” Dad. I think that he preferred this to a cheesy tie this year.
I love making a big breakfast and taking time as a family to enjoy it together. Don’t worry about the dishes until later and I hope someone else volunteers to do them or at the very least load the dishwasher.
Potato and Boursin Frittata – Adapted from Epicurious.com
8 large eggs
1/2 teaspoon black pepper
1/4 cup olive oil
2 cups frozen shredded hash brown potatoes
1 bunch scallions, chopped
1 (5-oz) package Boursin garlic-herb cheese, chilled
Preheat oven to 375°F.
Whisk together eggs, salt, and pepper until just combined.
Heat oil in an ovenproof 10-inch nonstick skillet over high heat until very hot but not smoking. Add potatoes and scallions to oil, stirring once, then cover and cook until beginning to brown, about 4 minutes. Stir potato mixture once, then cover and cook 3 minutes more.
Pour beaten eggs evenly over potato mixture and crumble cheese over eggs. Transfer skillet to oven and bake frittata, uncovered, until set and just cooked through, about 15 minutes. Invert a plate over skillet and, holding them together with oven mitts, invert frittata onto plate and serve immediately.
1 1/2 cups milk
2 tablespoons pure vanilla extract
1/2 teaspoon ground cinnamon
Pinch of ground nutmeg
Pinch of salt
6 – 8 slices of Pepperidge Farm Brown Sugar Cinnamon Swirl Bread
4 tablespoons unsalted butter
4 tablespoons vegetable oil
Whisk together eggs, milk, vanilla, cinnamon, nutmeg, and salt in a medium bowl; set aside.
Place bread in a shallow baking dish in a single layer. Pour egg mixture over bread; soak 10 minutes. Turn slices over; soak until , about 10 minutes more.
Heat 2 tablespoons butter and 2 tablespoons vegetable oil in a skillet over medium heat. Fry half the bread slices until golden brown, 2 to 3 minutes per side. Transfer to wire rack; place in oven while cooking remaining bread. Wipe skillet, and repeat with remaining butter, oil, and bread.
PS: You can use any bread you like, I just love this bread and can pretty much eat the whole loaf in one sitting.
Guava and Cheese Croissants
8 oz Guava paste
8 oz package of cream cheese
1 package of Pillsbury crescent rolls
Heat oven to 350°F. Line cookie sheet with parchment paper. Unroll dough; separate into 8 triangles.
Cut guava and cream cheese into 8 slices each. Roll the cheese and guava into each triangle on the widest end & roll up starting at the widest end towards the point.
Bake at 350°F. for 12 to 15 minutes or until golden brown. Cool 2 minutes; remove from cookie sheet.
**For the yogurt parfait I use plain non-fat greek yogurt sprinkled with turbinado sugar and topped with fresh blueberries**