father's day breakfast

Hello readers. Yes I am back, for now.

Seeing as it was father's day today, I thought I might as well document the obligatory father's day breakfast that I make yearly. Felt like making something both sweet and savoury so this is going to be a double post.

I'm just going to jump straight into it because I have nothing to rant about today.


baked eggs in tomato with basil and prosciutto
recipe from almost bourdain

Pictured above, this was the savoury part of the breakfast and it was incredibly easy to make and highly recommend it to lazy people who feel like a warm breakfast. I've never baked eggs before but after this I think I'll try out some other baked eggs recipes. One thing though, while the recipe said to only bake the eggs for 5 minutes, mine needed much longer than that, more like 10-15 minutes.

Anyway, photos.

And every breakfast needs sugar so...

lemon souffle cakes [serves 4]
(from Bill Granger's 'Sydney Food')

3/4 cup buttermilk
2 egg yolks
2 tablespoons lemon juice
3 teaspoon grated lemon juice
[I used one large lemon for this]
1 teaspoon vanilla essence
25 g unsalted butter, melted
3/4 cup plain flour
1 teaspoon baking powder
3 tablespoon caster sugar
pinch of salt
2 egg whites

200g strawberries. halved
1 tablespoon honey
icing sugar

1. Place buttermilk, egg yolks, lemon juice and zest and vanilla in a bowl and stir. Add butter and mix  well.
2. Sift flour, baking powder, sugar and salt into a large bowl. Make a well in the centre and stir in the butter milk mixture. Be careful not to overmix.
3. Whip egg whites into soft peaks and gently fold egg whites into batter using a large metal spoon.
4. Melt a bit of butter into a non-stick frypan on medium heat and drop 2 tablespoons of batter per cake.
5. Cook till golden brown and turn to cook the other side.
6. Keep warm while you cook the rest.
7. Toss the strawberries with the honey.
8. Dust lemon souffle cakes with icing sugar and top with strawberries to serve.

Some tips, for the strawberries, I added a little bit of water to thin out the honey a little and I also used more than 200g since we had so many at home. Often recipes macerate strawberries in sugar but this turns them brown and mushy so use honey as this makes them appear even more red. To keep pancakes warm, I often just put them all on a plate and cover them with a clean tea towel. Alternatively, like I have done, use a mini oven that is just warm and leave the pancakes in there.

These souffle cakes are super light and fluffy and should be fantastic for summer. They are a bit more effort than stock standard pancakes but if you have the time, they are worth it. Plus I just wanted to make the most of the beginning of strawberry season. Seriously, I swear we have like, five punnets of strawberries in the fridge right now. Not that I'm complaining.

Food porn starts here.

Served with croissants and coffee and some freshly whipped cream, breakfast is served.

I'll probably be posting a bit more in the next couple weeks until the end of school (17 DAYS!). With the upcoming birthdays and possible parties, I'll most likely be baking a lot so hooray! I miss this.

Well that's it from me, until next time.