Father’s Day Breakfast

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Breakfast

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EGG OVER TOAST

At the beginning of our marriage, I was eager to learn all of my husbands favorite meals.  For breakfast he loved eggs over toast.  Which consisted of two whole wheat slices of bread toasted with two eggs over easy on top.  I made this for him for years.  As my cooking evolved, I came up with something a bit more sophisticated.  My husband requests this every year on Father’s Day.  It consists of toasted french bread, bacon, heirloom tomatoes, manchego cheese, arugula lightly dressed with sherry vinaigrette, an egg sunny side up, all on top of homemade basil-arugula pesto.  Serve this with coffee and a side of fruit.  Be prepared to make seconds because this is one tasty breakfast.  

Time-30-45 minutes

Servings-1

Ingredients

loaf of french bread

1 egg

2 slices of bacon

2 slices of heirloom tomato

1 cup arugula

thinly sliced manchego cheese

2 teaspoons sherry vinegar

1 tablespoon olive oil

salted butter

kosher or sea salt

Ingredients for basil-arugula pesto

4 ounce carton of fresh basil leaves

1 cup of arugula

1/2 cup of parmesan cheese

1/4 cup pine nuts

2 garlic cloves

1/4 cup olive oil

1/4 teaspoon salt

Preparation of pesto

Place basil leaves without stems, arugula, parmesan cheese, pine nuts, and garlic cloves in food processor.  Pulse a couple times then on low blend ingredients while adding olive oil until it becomes a paste.  Taste the pesto for seasoning.  You may not need the salt.  I prefer my pesto chunky to use the remaining pesto later in a pasta dish.

Prep the individual components

Cook bacon in skillet to desired crispiness.

Slice two pieces of tomato to desired thickness.

Thinly slice manchego cheese enough to cover bread.

Slice french bread to desired thickness.

Melt salted butter and slather each side of french bread and toast on griddle.

Make vinaigrette with sherry vinegar and olive oil.

Lightly dress arugula in a bowl with vinaigrette.

Add butter to skillet and make your egg however you like it.

Building your breakfast

Slather the bottom of your plate with pesto.  Place toasted bread on top.  Then add manchego cheese, bacon, tomato slices, arugula, and egg.  Finish with a pinch of sea salt or kosher salt on the egg.  Enjoy!

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Cook’s Note

1.  You can make more of the individual components to make more servings.  You will have plenty of bread, pesto and dressed arugula for more servings.

2.  Dress your arugula right before making eggs because you don’t want the arugula to wilt.

3.  Store bought pesto will cut your cooking time.

4.  Serrano ham, crispy prosciutto, turkey bacon, and veggie bacon are great substitutes for bacon.

 

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The Author

First off, I'm not a writer. This should be abundantly clear as you read this bio. I'm not a trained Chef either. I'm a Mother, Wife, Registered Nurse and Fraudulent Chef. Why a blog you ask? Well, I don't want to be a line cook, executive Chef, or a restaurant owner. I just want to cook what I want, when I want, and for who I want. Cooking is a creative outlet for me. I don't even consider myself a blogger because I don't blog often. So advertising dollars and web fame is not my motive. Finding the time to cook, write up a recipe, photograph it while maintaining a job and household is challenging. However, it has given me great joy over the years to see people carrying on dishes that I've developed. It's also an online cookbook that I can reflect on. My cooking is an expression of the strong women in my life and inspired dishes from my favorite restaurants. I'm a recipe impostor of dishes from restaurants I love. Furthermore, many of the recipes are spruced up from my childhood. I'm a Mexican-American, native Californian who has spent time in New York and married a first generation Costa Rican. My cooking reflects all of these aspects. Karen's Kitchen is not a Mexican food blog. As much as I'd like to fit into a pretty little red, white and green box. I find it too limiting and reject the notion of creating a Latino point of view because it makes a blog cohesive. So my recipes are all over the place, with no rhyme or reason. Home cooks never apologize for not graduating from culinary school. You will find that my recipes are easy to follow and geared for the home cook. They look amazing and will make you look like a Domestic God/Goddess in front of your loved ones. It's my hope that you find the love for cooking and make some of my recipes your own. Cheers to cooking, eating and surrounding yourself with lovely people.

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