7 delicious breakfasts to treat your dad to this Father's Day

7 delicious breakfasts to treat your dad to this Father's Day

Posted 14th June by Peter Byrne

Are you planning to treat your dad to a delicious breakfast this Father's Day (16th June)? Well, we have the perfect suggestions for you to indulge in..

Bacon & Egg Brunch Tarts

Serves: 4 

You will need:

1 pack ready-rolled all butter puff pastry
1tbsp milk
100g crème fraiche (full fat)
50g grated cheese (such as Lancashire, Cheddar, Emmental or Jarlsberg)
1 tsp chopped chives, plus a few extra for garnish
4 rashers good quality dry-cured streaky bacon, each cut into 4 pieces
8 cherry tomatoes, halved
4 free-range eggs
Black pepper

Bacofoil® The Non-Stick Kitchen Foil


1. Preheat the oven to 180ºC fan/200ºC/Gas 6. Line two baking trays with Bacofoil® The Non-Stick Kitchen Foil (this will ensure the pastry won’t stick to the foil)

2. Unroll the pastry and trim the edges then cut into four rectangles. Carefully transfer two rectangles onto each tray. Use a small knife to score an inner rectangle about 1cm in from the edges, but don’t cut all the way through. This helps the pastry to puff up at the edges. Brush the edges only with a little milk

3. Mix the crème fraiche with the cheese and most of the chives then spread onto the middle rectangle of each tart. Add the cherry tomatoes and bacon pieces. Bake for 10 minutes until puffed up but not quite cooked, then remove from the oven

4. With a teaspoon, push the bacon and tomatoes to the sides to make a well in the middle of each tart. Carefully crack an egg into each. Using your fingers, sprinkle a few drops of water onto each yolk. Return the trays to the oven for a further 7-8 minutes until the eggs are just cooked. You can place a small piece of Bacofoil® The Non-Stick Kitchen Foil loosely over the eggs for the last few minutes to stop them drying out. Season with black pepper and sprinkle with a few chives before serving

Tip: add a few chopped spinach leaves on top of the crème fraiche mixture and under the bacon and tomatoes before baking

Breakfast Spinach Shakshuka

Serves: 2 

You will need:

1 tbsp oil
1 leek, sliced
1 red pepper, diced1 tsp smoked paprika
1 tsp ground cumin
400g can chopped tomatoes
200g spinach
4 medium eggs


1. Heat the oil in a large sauté or frying pan and fry the leek and pepper for 3-4 minutes, add the spices and cook for 1 minute, season.

2. Stir in the tomatoes and 100ml water, cover and simmer for 2 minutes.  Add the spinach and cook for a few moments until just wilted.  Make 4 indents in the mixture with the back of a spoon and crack an egg into each. Cover and cook gently for 3 minutes until the whites have set but the yolks are still runny. Serve immediately.

Cooks tip

For a spicier version, try using hot smoked paprika. Great served with warm flatbreads to scoop up the tomato sauce.

Recipe courtesy of Discover Great Veg

Banoffee French Toast

Serves: 2 

You will need:

25g light brown soft sugar
1 tbsp light double cream
1 large banana, sliced
125g blueberries
2 tsp honey
2 medium eggs
1 tbsp skimmed milk
1 tsp ground cinnamon
2-3 slices wholemeal bread, halved into triangles
2 tsp oil for shallow frying


1. Place the sugar and 25ml water in a small saucepan and heat gently until dissolved.  Increase the heat and boil without stirring until syrupy, for about 1½ minutes, then remove from the heat and stir in the cream.  Stir in the banana slices and set aside.

2. In another small saucepan, add the blueberries with the honey and 1 tbsp water and cook gently for 2-3 minutes until they have just burst and have a little juice, remove from the heat and set aside.

3. Beat the eggs, milk and cinnamon together in a shallow dish and dip the bread in, turning over until all the egg mix has been soaked up.

4. Heat a little oil in a non-stick frying pan and fry the bread gently for 2 minutes each side or until golden and cooked through.

5. Divide the bread between two plates, spoon over the caramel bananas and then drizzle the blueberries over the top with their sauce.

Recipe courtesy of Flour Advisory Bureau

Swedish Kroyppkakor (Bacon and Onion Stuffed Dumplings)

Serves: 2-4 

You will need:

For the Dumplings:

300g of Maris Piper potatoes, peeled and chopped into large chunks
2 Clarence Court Burford Brown Egg yolks
50g plain four
A pinch of salt

For the Filling:

100g of chopped streaky pancetta
1/2 a white onion, finely diced
A knob of butter
1/2 tsp. ground cloves

To Serve:

50g butter
50ml of double cream
1 tbsp. of Lingonberry jam
A few fresh sprigs of dill


1. Boil the potato soft in salted water until soft. Drain fully and tumble into a bowl.

2. In a frying pan over a medium heat fry the pancetta until it starts to crisp. Add in the onion, butter and ground cloves and cook for a few minutes until the onion has softened. Set aside to cool. 

3. Mince the potatoes and mix with the egg yolks and flour to form a dough. Season with salt and knead well. Rolling a sausage and cut the dough into 2 inch chunks. With your hands, make 4-6 balls slightly larger than golfball in size and make a dimple in the middle. Spoon the pork and onion filling into the centre and mould the potato back around into a smooth ball.

4. Simmer in batches in salted water for about 7-10 minutes or until they float to the surface. (Can be pre-prepped up until this point)

5. In a frying pan, add the butter and gently fry the dumplings for a couple of minutes until lightly browned on each side.

6. Remove the dumplings from the pan and pour in the cream to create a buttery sauce. Pour the sauce into a bowl, top with the dumplings and spoon over the lingonberry jam. Garnish with fresh dill.

Recipe courtesy of Clarence Court / Milly Cookbook

Hash Brown Egg Nests with Bacon, Avocado and Watercress

You will need:

4 large white potatoes, peeled
110g Cheddar, grated
1 tbsp olive oil
8 medium eggs
Salt and pepper to taste
2 slices cooked streaky bacon, roughly chopped
½ tbsp. curly parsley, finely chopped
2 avocados, chilled
50g watercress   


1. Finely grate the potatoes and into a bowl then cover with cold water and allow to sit for a few minutes.  Rinse in a colander and squeeze out any excess moisture before returning to the bowl.  Add 100g of the cheddar and the olive oil.  Season generously with salt and pepper and mix well.

2. Take an eighth of the potato mixture in your hand at a time and squeeze out any further moisture before pressing into the tin.  Use your fingers to pack the mix in tightly.  Try to encourage some bits of potato to stick up above the edges as this is what will make the finished products look like nests.

3. Bake at 190°C for about 20 minutes or until the edges have browned.  Crack an egg into each nest then season with salt and pepper. Next scatter over the chopped bacon and remaining 10g of cheese.  Place back into the oven and cook until the egg white has set.  Check after 10 minutes then regularly (every minute or so) to make sure that the yolks do not over-cook.

4. Allow the nests to cool in the tray, then gently slide a knife around the edges of each nest before using a fork or small pallet knife to lift out of the pan. 

5. Slice the avocados at the last minute then serve with the warm nests on a bed of watercress.

Recipe courtesy of Watercress

Fully Loaded Breakfast Hash

You will need:

5 large potatoes
1 pack of unsmoked bacon
2 large onions
1 pack of sausages
A handful of plum tomatoes
4 large eggs
Salt and pepper


1. In a large baking tray drizzle in some olive oil and place in the oven at 200 degrees c

2. Grate the potatoes onto a clean tea towel. Over the sink wrap the potato up in the tea towel and squeeze all the excess water from the potatoes.

3. Place the potatoes into a frying pan and brown for 5 minutes constantly moving it.

4. Take the oil out the oven and in the baking tray place the potato as an even layer season with salt and pepper and pop back in the oven for 20 minutes.

5. While the potato is cooking, cut the bacon into thin strips and remove the sausage meat from the skins and split into small balls. Fry theses along with the tomatoes in a frying pan until they get some colour.

6. Add this mix to the potato that is in the oven.

7. Leave in the oven for 15 minutes and then take out and crack the 4 eggs onto the top of the mix and pop back in the oven until the eggs are cooked roughly 10 minutes.

8. Take out the oven and serve.

Recipe courtesy of Seasonal Spuds

Eggs Florentine

Serves: 2 

You will need:

2 Genius Crumpets, toasted
1 bag of baby spinach leaves, washed
Knob of butter
2 large fresh eggs
1 tsp vinegar
Salt and pepper

For the hollandaise sauce:

1 tbsp wine vinegar
2 egg yolks
110g unsalted butter, melted and cooled
Juice from half a lemon


1. Start by preparing the hollandaise sauce. Beat the egg yolks with the salt in a heatproof bowl, place the bowl over (but not in!) the pan of water (you need heat, but not too much) and beat the egg yolks until they thicken slightly.

2. Add to this the vinegar, and continue beating as the yolks thicken a little.

3. Add in the melted butter a little at a time and whisk the mixture continuously, the mix should continue to thicken until it coats the back of a spoon.

4. When the butter is all added and the sauce is light and thick remove the bowl from the heat and continue to whisk for another minute.

5. Check the seasoning and add a little lemon juice.

6. Keep the sauce warm until you need it (stand the bowl in warm water). The sauce will curdle if overheated, and go too hard if allowed to go cold so be careful.

7. Next, prepare your spinach. Melt the butter in a medium pan until it froths, tip in the spinach and keep stirring it and moving it around the pan on a low heat until it has all wilted. Season this with salt and pepper and set aside.

8. Now for your poached eggs. You need a pan of water at a rolling boil. Add a teaspoon of vinegar to the water to help the egg white to set. Crack one of your eggs into a teacup and gently tip the egg into the middle of the pan of water. If the eggs are fresh the egg white should come together around the yolk very quickly. You can gently encourage the white to move towards the yolk with a slotted metal spoon. Leave the egg to poach for 3-4 minutes, then scoop it out and keep it warm. Repeat the process with egg number 2.

9. To assemble the Eggs Florentine toast the crumpets, load them up with spinach, pop the egg on top and spoon on the hollandaise. Finish with a grind of black pepper and some snipped chives.

Recipe courtesy of Genius Crumpets

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