Preparing breakfast or breakfast for dinner is a nice way to show Dad you love him. Simple comfort food never disappoints. Take your bacon and eggs to the next level with these recipes and ideas.
The best scrambled eggs
This is a recipe for a single serving. Multiply all ingredients by the number of people being served.
The best pan for making scrambled eggs is a nonstick skillet. If you don’t have one, a well-seasoned cast-iron pan also works well. Be sure to use butter and not substitute with another fat. Butter keeps the eggs from sticking to the pan better than other choices.
Adding milk or plain water to scrambled eggs is an optional step that affects the texture of your finished dish. For creamy scrambled eggs, add up to one tablespoon (15 mL) of milk for every egg. For fluffy scrambled eggs, add up to one tablespoon (15 mL) of water for every egg.
For the best eggs with extras, pre-cook your vegetables to release extra moisture. Pre-cook meat in a separate pan to prevent discolouring the eggs. Add meats, cheese, vegetables and herbs toward the end of cooking the eggs, just long enough to mix them in and warm them through.
Alternatively, keep them separate and serve them alongside your eggs on the plate. Fresh herbs help brighten the flavour of eggs. Don’t be afraid to add basil, chives or parsley.
- 1/2 tbsp. butter 8 mL
- 2 large eggs
- 1 tbsp. whole milk or water 15 mL
- 1/8 tsp. salt .5 mL
- fresh cracked black pepper
- mix-ins, like leftover meat, cooked vegetables, cheese or herbs
Add eggs, water or milk and salt to a mixing bowl and whisk until the whites and yolks are completely combined and frothy.
In a nonstick skillet, melt butter over medium-high heat until foamy.
Add egg mixture and cook, stirring and scrambling gently with a silicone spatula, until large, fluffy curds form and eggs are fully cooked, about three minutes.
Continue doing this, gently and slowly, always pushing the cooked eggs from the bottom of the skillet and allowing the uncooked egg to take its place.
When the eggs are mostly cooked, but look fairly wet with what looks like thick, liquidy egg around the curds, slowly fold the eggs into themselves one or two times. Add extras.
Remove eggs from pan when they are set but still glisten with moisture, and transfer to a plate. Top with freshly cracked pepper. Garnish with fresh herbs, if using.
Perfect bacon in the oven
Arrange rack in the middle of the oven and heat the oven to 400 F (200 C). Prepare the rimmed baking sheet by lining it with parchment paper or aluminum foil.
Arrange the bacon on the baking sheet in a single layer. The slices can be close together or touching, but don’t let them overlap or they will stick together during cooking.
Bake until the bacon is deep golden-brown and crispy, about 14 minutes for regular bacon and 18 minutes for thick-cut bacon. Exact baking time will depend on the thickness of the bacon and how crispy you like it. Begin checking the bacon after 12 minutes. The bacon fat will sputter and bubble as the bacon cooks, but shouldn’t splatter the way it does on the stovetop.
When cooked to your liking, transfer the bacon to a cooling rack to drain and finish crisping. Serve immediately or keep warm in a 300 F (150 C) oven up to 30 minutes.
If you want to save the bacon grease, let it cool slightly, then pour it through a fine-mesh strainer into a heatproof container and refrigerate. If you do not want to save the grease, let it solidify on the baking sheet, then crumple the foil or paper around it and discard.
For even crispier bacon, fit a metal rack over the lined baking sheet and place the bacon on the rack before baking, which allows the bacon to cook from all sides and become extra-crispy.
Refrigerate leftover wrapped bacon for one week or freeze it for up to three months. Rewarm in the microwave or oven before serving.
Bison chili
- 2 tbsp. canola oil 30 mL
- 1 lb. ground bison 500 g
- 1 yellow onion, finely diced
- 1 tsp. ground cumin 5 mL
- 1 tbsp. chili powder 15 mL
- 1 tbsp. tomato paste 15 mL
- 1 tsp. dried red chili flakes 5 mL
- 14 fl. oz. can black beans 398 mL
- 1 tbsp. rich, dark chocolate or cocoa powder 15 mL
- 28 fl. oz. can diced tomatoes 880 mL
- 1 star anise
- 1 c. water 250 mL
- ideas for accompaniments: shredded cheddar cheese, sour cream, sliced green onions, saltine crackers or oyster crackers, diced avocado
Heat a large heavy-bottomed pan that has a lid on medium-high. Add canola oil and swirl to coat the bottom of the pan.
Add ground bison and break it apart with a spatula or wooden spoon and cook until almost done. Add chopped onion and continue cooking until it starts to change colour. Add the seasonings cumin through to chili flakes. Sauté for two minutes. Then add the rest of the ingredients.
Simmer covered over medium low heat for at least one hour. Serve with toasted buns or rice and a salad. This can be refrigerated for up to six days or frozen up to three months.
Berry dessert
This berry dessert can be served over shortcakes or angel-food cake or on a pavlova with whipped cream.
- 2 c. mixed berries such as blueberries, raspberries, blackberries 500 mL
- 1 tbsp. honey 15 mL
- 1/4 tsp. vanilla extract 1 mL
- 1 tsp. extra virgin olive oil 5 mL
- juice and zest from 1/2 orange
- 2 tbsp. fresh mint, chiffonade, optional as garnish 30 mL
- pinch salt
Add honey, vanilla extract, olive oil and juice and zest of orange to a bowl. Whisk lightly. Add berries.
Add salt to taste. Chill for at least one hour, if you have the time. Garnish with mint.
Romaine salad with parmesan vinaigrette
This is much like a Caesar salad but without the fussy dressing. Homemade dressings are inexpensive to make and the quantities are smaller than a store-bought bottle so it doesn’t linger and clutter the refrigerator.
- 3 tbsp. grated Parmesan 45 mL
- 2 tsp. Dijon mustard 10 mL
- 2 tbsp. red wine vinegar 30 mL
- 1 clove garlic, minced
- 1/3 c. extra-virgin olive oil 75 mL
- kosher salt and freshly ground pepper
- 2 hearts romaine lettuce, chopped
Wash lettuce and dry on a clean kitchen towel. Tear the leaves into bite-size pieces and discard the tough stems. Wrap lettuce in the same towel and refrigerate for an hour before making the salad to allow the leaves to become crispy.
Add all ingredients except lettuce to a jar with a lid. Tightly close the lid and shake until thickened. Chill until needed.
Toss lettuce with salad dressing in a medium-sized bowl adding one tablespoon (15 mL) at a time. Serve immediately.
Sarah Galvin is a home economist, teacher and avid supporter of local food producers. She has been a market vendor, grew up on a farm in southeastern Saskatchewan and is a member of TEAM Resources.
