So this Sunday it is Fathers Day and as usual we will be spoiling the pants off of Hubby, we have been together for 11 years now and he has been the most amazing Stepfather, and so we feel that he deserves it. He has already had his main present, a rather expensive new Outback BBQ but of course we will be serving him breakfast in bed and in the afternoon everyone is coming over for a BBQ. Hubby is cooking and I am making him the most gorgeous chocolate dessert with my healthy brownies, healthy cookies and a homemade chocolate ice cream. It will be my take on a pub classic but a version that is much better for you. If the ice cream is a success I will post the recipe on here along with photos of the dessert.
As I said, breakfast in bed is on the cards, every Fathers Day Hubby has the same breakfast, it is a tradition, it is Heinz baked beans with little sausages on toast!!! I know, all those fabulous things that he could have and he has baked beans, what can you do !!! I don’t really mind as recently I have been cooking him breakfast every weekend and have cooked up some gorgeous healthy fabulous breakfasts. The one that I want to tell you about today is from the Hemsley Sister’s and they call it ‘The Full Monty’.
The Full Monty is a healthy take on a fry up, it is extremely good for you, very impressive and great served as a brunch. It is so simple, no real prep involved, just bung it in the oven and hey presto you have an amazing breakfast, absolutely perfect to treat any Dad with this Father’s Day.
So ‘Happy Father’s Day’ to all those Dad’s out there and lets hope that the sun comes out for our BBQ. Plus a very Happy Father’s Day to my Son Stephen, it is his first Father’s Day and he is the most incredible Dad, I am so proud of him, I hope he has a fab day.
Note : If you don’t fancy this recipe please take a look at the breakfast section, there are so many recipes to choose from.
1 tablespoon ghee or coconut oil (see above photo)
4 rashers of unsmoked bacon
2 handfuls of small mushrooms (such as button or chestnut)
1 handful of cherry tomatoes
1 handful of asparagus spears (woody ends snapped off) or purple-sprouting broccoli (optional)
2 large handfuls of baby spinach
Sea salt and black pepper
Preheat the oven to fan 200°C/Gas mark 7 and line your widest baking tray with baking parchment. Add half the ghee or coconut oil and let it melt in the oven for a few minutes.
Spread out all the ingredients in the lined and greased baking tray, excluding the eggs and spinach (don’t worry – you will make space for them later). If using asparagus or broccoli, add these now as well.
After 10 minutes in the oven, take out the tray, flip over the bacon and mushrooms and push them to one side, then add the rest of the ghee/coconut oil. Throw in the spinach, make two indentations in it and carefully crack in the eggs.
Put the tray back in the oven for a further 4–5 minutes until the egg whites are set but the yolks are still runny. Remove from the oven, and give a good grind of salt and black pepper to serve.