Written by Georgia Lockstone

5 Father’s Day breakfasts to whip up on Sunday 20th June

Whether Dad favours pancakes or poached eggs, at least one of these Father’s Day breakfasts is sure to impress him.

A casserole dish filled with a tomato sauce, peppers, herbs, and poached eggs - Father's Day breakfasts - Goodhomesmagazine.com

Image: Maple from Canada

Unlike last year, weekend trips home and plenty of hugs are thankfully on the cards for this Father’s Day. And what better way to celebrate than whipping him up one of these delicious Father’s Day breakfasts?

With both sweet and savoury options to choose from, these decadent recipes are sure to get the day off to a good start.

Sweetcorn and Basil Fritters with Smoked Salmon and Poached Eggs

Sweetcorn fritters topped with salmon, poached eggs, and spinach - Father's Day breakfasts - Goodhomesmagazine.com

Image: Mark Greenaway

You can’t beat the classic combo of smoked salmon and poached eggs! And this delicious version from award-winning chef Mark Greenaway even boasts sweetcorn and basil fritters for added decadence.

  • Serves 4

Ingredients:

For the semi-dried tomatoes:
  • 4 small tomatoes, each cut into 6
  • Handful of basil leaves, roughly torn
  • 1 garlic clove, roughly chopped
For the fritters:
  • 200g self-raising flour
  • 2 large free-range eggs, beaten
  • 300ml full-fat milk
  • Pinch of salt
  • 100g sweetcorn
  • Handful of basil leaves, roughly torn
  • A little rapeseed oil to cook with
For the wilted spinach:
  • 500g spinach
  • Sea Salt
  • Drizzle of rapeseed oil
To serve:
  • 200g smoked salmon
  • 4 poached eggs

Method:

For the semi-dried tomatoes:
  1. Set the oven to the lowest setting
  2. Spread the tomatoes, basil and garlic out on a baking tray
  3. Place in the oven for 5-6 hours
  4. Pick off the basil and garlic and discard
  5. Store the tomatoes covered in oil for up to 1 month
For the fritters:
  1. Sift the flour into a bowl, making a well in the centre
  2. Add the eggs and half the milk
  3. Beat until smooth, then gradually whisk in the remaining milk
  4. Stir in the sweetcorn, basil and salt
  5. Heat and lightly oil a non-stick pan
  6. Drop 2-3 heaped tbsp of the mixture into the pan, and fry over a medium heat for 2-3minutes on each side or until golden brown and cooked through
  7. Repeat until all of the batter is used up
For the wilted spinach:
  1. Rinse the spinach in a colander under cold running water and drain well
  2. Heat the oil in a large pan
  3. Add the drained spinach and allow to cook for about a minute, turning frequently
  4. Season with sea salt
To serve:
  1. Stack the fritters, spinach, salmon and tomatoes and top with a poached egg

Recipe credit: Mark Greenaway

Read more: 6 home and garden gifts for Father’s Day 2021

Plant-Based American Pancakes

A stack of fluffy American pancakes topped with berries and maple syrup that is being poured - Father's Day breakfasts - Goodhomesmagazine.com

Image: OGGS®

Don’t worry – there’s no way Dad will guess that these are vegan! For pancakes with added fluffiness, make the batter on Saturday evening and leave it in the fridge overnight!

  • Makes 12-15 pancakes

Ingredients:

  • 380g plain flour
  • 2tsp baking powder
  • 130g caster sugar
  • 250ml OGGS® Egg Alternative Aquafaba
  • 7tbsp vegetable oil
  • A squeeze of juicy lemon
  • 150ml dairy-free milk* (we love almond or oat)
  • Margarine, for frying
  • Toppings of choice

Method:

  1. Combine all the dry ingredients together in a large bowl.
  2. Next, whisk up your OGGS® Egg Alternative Aquafaba in a clean bowl for 30 seconds until it’s pale and frothy, then add the oil, lemon juice and milk.
  3. Add the dry mixture to the wet mixture, little by little, and fold in until you’ve made a smooth thick batter.
  4. Rest the pancake batter in the fridge for 30 minutes…sorry!
  5. Heat a non-stick frying pan over a medium heat and add a knob of margarine. Once melted, add a small ladleful of batter into the frying pan and smooth into a rough round with the back of the ladle.
  6. Wait until the base of the mixture sets and the top begins to bubble, then flip it over and cook until both sides are golden brown. Repeat until all the batter is used up.
  7. Serve with lashings of your favourite toppings!

Recipe credit: OGGS®

Breakfast Burritos

Two burrito wraps on a checked blue plate - Father's Day breakfasts - Goodhomesmagazine.com

Image: Tesco Real Food

When it comes to Father’s Day breakfasts, it’s tough to beat a breakfast burrito! For a hearty start to the celebrations, you can’t go wrong with a wholemeal tortilla loaded up with scrambled egg, peppers, cheese and sweet potato. The ultimate veggie breakfast!

  • Makes 8

Ingredients:

  • 375g sweet potatoes, peeled and halved
  • 125g light Cheddar, grated
  • 4 tsp olive oil
  • 1 red pepper, deseeded and chopped
  • 1 green pepper, deseeded and chopped
  • 6 eggs, beaten
  • 15g fresh parsley, chopped
  • 8 wholemeal tortilla wraps

Method:

  1. Boil the sweet potatoes for 8 mins. Drain and leave to steam-dry and cool a little. When cool enough to handle, grate the potatoes and put in a large bowl. Stir in the cheese.
  2. Meanwhile, heat half the oil in a nonstick frying pan. Add the pepper and stir-fry for 5-10 mins until softened. Remove from the pan and set aside.
  3. Heat the remaining oil in the frying pan. Add the beaten egg and cook over a medium heat for 1-2 mins, stirring occasionally with a rubber spatula, to softly scramble. Season and set aside.
  4. Stir the peppers and parsley through the grated potato mixture. Divide between the wraps (in a vertical strip slightly to one side). Spoon the scrambled egg on top of each strip.  Enclose the top and bottom ends, then roll up to enclose fully. Slice in half to serve.

Recipe: Tesco Real Food

Read more: 5 delicious Father’s Day hampers for food and drinks enthusiasts

Pain au Chocolate Breakfast Pudding

An oven dish filled with a chocolate croissant pudding - Father's Day breakfasts - Goodhomesmagazine.com

Image: AO at Home

For the Dads with a sweet tooth, this tasty and chocolatey twist on French Toast is sure to impress. We love that this dish looks uber impressive, but is actually super simple to make.

  • Serves 4

Ingredients:

  • 4 pain au chocolat
  • 3 large eggs
  • 300ml whole milk
  • 50g caster sugar
  • 1 tbsp vanilla extract
  • 1tsp icing sugar

Method:

  1. Preheat your oven to 180C (160C fan). Lay the pain au chocolat into a baking dish. In a bowl, whisk together the eggs and sugar.
  2. Warm up the milk in a pan (do not boil) and then slowly add to the egg mix whilst stirring. Add the vanilla extract.
  3. Pour over the pain au chocolat and leave to rest for 15 minutes.
  4. Put into the oven and bake for 50 minutes.
  5. Sprinkle the icing sugar on top before serving. Serve while still warm, but not hot for a sweet and filling breakfast treat.

Recipe credit: AO at Home

Maple Shakshuka

A casserole dish filled with a tomato sauce, peppers, herbs, and poached eggs - Father's Day breakfasts - Goodhomesmagazine.com

Image: Maple from Canada

A Mediterranean breakfast with a cheeky Canadian twist, this popular dish contains eggs, peppers, tomatoes and spices – and a sweet drizzle of maple syrup.

  • Serves 6-8

Ingredients:

  • 2 tbsp olive oil
  • 2 red onions, peeled and finely sliced
  • 2 red peppers, deseeded and sliced
  • 2 yellow peppers, deseeded and sliced
  • 2 garlic cloves, crushed
  • 2 tsp ground cumin
  • 2 tsp cayenne powder
  • 2 tbsp smoked paprika
  • 2 tsp turmeric
  • 1 tsp tomato purée
  • 3 tins of chopped tomatoes
  • 2 tbsp pure maple syrup (preferably amber syrup for its rich taste)
  • 6 eggs

Method:

  1. In a large pan, heat the olive oil, and cook the onion, peppers and garlic until soft
  2. Add cumin, cayenne, smoked paprika and turmeric followed by tomato purée and cook together for 3 – 4 minutes
  3. Add tinned tomatoes and maple syrup, and then stir and bring to a simmer on a low heat for 10 – 15 minutes
  4. Reduce the heat and make six shallow wells with a spoon
  5. Carefully crack eggs into each well, keeping the yolks whole.
  6. Increase the heat and let the eggs gently cook in the tomato juices for about 10 minutes – or until the whites are no longer transparent
  7. Finish with natural yoghurt and freshly chopped coriander.

Recipe credit: Maple from Canada

Have any of these Father’s Day breakfasts caught your eye?Tweet us @goodhomesmag or post a comment on our Facebook page.

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