It’s Father’s Day on Sunday, September 3. Start his day off right with a hearty breakfast — the in-bed part is optional. But don’t worry if dad wants a sleep-in — these recipes are just as good for brunch.
Quick Shakshuka
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Serves 4
Ingredients:
2 tbsp olive oil
1 small onion, chopped
2 tsp ground cumin
800g canned chopped tomatoes
400g can brown lentils, drained and rinsed
8 eggs
Salt and pepper to taste
Chopped parsley to serve and flat bread to serve (optional)
Method:
Heat oil in a large frying pan over medium-high heat.
Add onion and cook for 3-4 minutes or until softened. Stir in cumin and cook a further 1 minute or until fragrant.
Add canned tomatoes and lentils. Mix well. Reduce heat and simmer for 15-20 minutes uncovered. Mixture should have thickened.
Push the tomato lentil mixture to the side to make 8 small holes. Crack eggs into each hole. Season with salt and pepper. Cook 7-8 minutes or until egg whites are set and yolks are still runny.
To serve, sprinkle over chopped parsley. Serve with flatbread.
Tips: Substitute ground cumin with Moroccan seasoning mix.Top with crumbled feta or fresh herbs.
Fried Eggs with Spiced Avocado
Serves 4
Ingredients:
8 fried eggs (two per person)
4 roma tomatoes, halved
1 tbsp olive oil
salt and cracked black pepper
2 avocados
1 tbsp finely chopped red onion
1 long red chilli, seeded and sliced
wholegrain sourdough toast, to serve
ground paprika, to serve
Method:
Preheat oven to 220°C. Place the tomatoes on a lined oven tray and drizzle with olive oil. Sprinkle with salt and pepper. Cook for 15 minutes or until tender. Remove from the oven and cool slightly.
While the tomatoes are in the oven, place the avocado flesh in a large bowl and mash roughly with the red onion, chilli, salt and pepper.
To serve, spread the spicy avocado mixture over the toasted sourdough. Top with fried eggs and serve with roasted tomatoes. Drizzle with a little extra olive oil if desired.
Egg Foo Young (Chinese Pork Omelette)
Serves 4
Ingredients:
Sauce:
2 tbsp light soy sauce
2 tbsp hoisin sauce
1 tsp sesame oil
1 chicken stock cube, crumbled
1 cup (250ml) water
1tbsp cornflour
Omelette:
¼ cup vegetable oil
3 cloves garlic, crushed
1½ tbsp ginger paste
300g pork mince
100g white mushrooms, chopped
2 cups (160g) shredded Chinese cabbage
3 green onions, shredded, plus extra for garnish
2 cups (110g) bean sprouts, plus extra to serve
8 eggs
1 tsp salt
2 tbsp toasted sesame seeds
Method:
Sauce:
Combine soy, hoisin, sesame oil, stock cube and water into a saucepan. Bring to a boil, stirring over a medium heat for 2 minutes. Add cornflour and cook for 3 minutes or until sauce thickens to a thin gravy consistency.
Omelette:
Heat 1 tbsp oil in a small non-stick frying pan. Add garlic and ginger. Cook, stirring, for 30 seconds or until fragrant. Add pork mince and cook, stirring, using a wooden spoon to break up any lumps until browned. Add mushrooms and cabbage and cook, stirring, for 4-5 minutes or until softened.
Add green onions and sprouts and cook a further 2-3 minutes. Remove from heat and place in a heatproof bowl. Set aside and keep warm. Wipe pan clean.
Whisk eggs together and season with salt.
Heat 2 tsp of oil in the same pan over medium heat. Add ¼ of the egg mixture and cook for 2-3 minutes, tilting the pan to form a round omelette. Turn over and cook for a further 1 minute or until the egg is set. Turn out onto a plate. Repeat with the remaining oil and eggs to make four omelettes.
To serve, spoon pork and vegetable mixture on top of omelettes. Drizzle over sauce. Garnish with extra sprouts and green onions. Scatter with sesame seeds.
Tip: Pork mince can be replaced with peeled green prawns or chicken mince.
Above recipes from: www.australianeggs.org.au
Cinnamon-Crusted Bagels with Ricotta, Maple and Walnuts
Serves 1
Ingredients:
1 plain bagel
1 tbsp pure maple syrup
2 tsp cinnamon sugar
⅓ (65g) cup spreadable ricottta
1 tbsp chopped walnuts
1 tbsp maple syrup, extra
Method:
Halve bagel horizontally with a knife. Brush the top, bottom and cut sides with maple syrup and dip in or sprinkle with cinnamon sugar to cover.
Heat a non-stick frying pan over medium heat and place the cut sides down in the pan. (Note: Don’t be tempted to add any butter or oil.) Cook for 3-5 minutes or until toasted and sugar appears caramelised. Flip and cook for a further 3-5 minutes.
Cool for a minute or two before sandwiching the warm bagels back together with ricotta, walnuts and a drizzle of extra maple syrup.
Recipe from: www.dairy.com.au/products/recipes