When I was a stressed-out, overworked high school student, my dad would regularly drag me out of bed at 5:30 a.m. so that I could finish my homework. I would sit on the couch as he cooked, rubbing my eyes, waking up to the smell of breakfast tacos and coffee. Even now, when I make any kind of eggs, I think of my dad, who taught me how to make them. So what better way to repay him this Father’s Day than to return the breakfast favor?
Here’s a short breakfast-in-bed menu from Bob Sloan’s Dad’s Own Cookbook, so you can surprise him with your gratitude in breakfast form. (If your dad is like mine, though, you may be rising very early on Father’s Day!) Though this cookbook is made for dads, it’s filled with delicious, but simple, recipes. Let the tasty items below inspire you (or use the book as a prop on your breakfast-in-bed tray, hint hint), and serve them alongside some buttery croissants or biscuits.
Slow Scrambled Eggs with Smoked Salmon, Sour Cream & Caviar
With its elegant presentation and delectable flavors, this breakfast begs for champagne.
Ingredients (serves two)
4 slices homestyle white bread
1/4 pound smoked salmon, finely chopped
2 tablespoons butter
2 tablespoons sour cream, at room temperature
2 ounces black caviar
Fresh fruit slices or whole berries
4-inch heart-shaped cookie cutter (optional)
1. With a cookie cutter or a paring knife, cut and remove a heart shape from the center of each slice of bread. Discard the hearts or reserve for another purpose. Place the remaining bread in the center of two plates.
2. Whisk the eggs in a medium bowl. Stir in the smoked salmon.
3. Put 2 inches of water in the bottom of a double boiler. Put the butter in the top and set the double boiler on medium heat. When the butter is melted, swirl it around to coat the pan, then add the eggs. Stir continuously with the whisk until the eggs are just about congealed, about 2 1/2 minutes.
4. Remove the eggs from the heat and stir in the sour cream. Spoon a quarter of the eggs into each of the hearts. Top with the caviar and garnish the edge of the plates with alternating slices of fresh fruit or whole berries. Serve immediately.
Note: Fresh black caviar, such as osetra or sevruga, is usually available at specialty food shops. If you can’t find fresh caviar, you may substitute the pasteurized or pressed caviar that is sold in supermarkets, although it is not comparable in taste. Beware that the distinctive fishy taste of caviar is not to everyone’s liking. If desired, substitute a pinch of chopped fresh chives or parsley.
Café au Lait
With this special breakfast, serve a cup of café au lait. Brew the coffee as usual, only slightly stronger, and add a pinch of cinnamon to the grounds. At the same time, warm some milk in a small saucepan. Pour equal amounts of coffee and milk into each cup just before serving.