Culture Magazine

Breakfast in Bed for Father’s Day

By Crushland @crushland

There are few things more luxurious than waking up to a feast of your favorite things, just the way you like it. Also a thoughtful way to remind someone that they are loved and appreciated.

This is what I put together on behalf of the boys for Father’s Day on Sunday, and also for my own dad.

  • Muesli, yoghurt and fresh fruit
  • Smoked haddock, spicy scrambled eggs on rye with lemon butter sauce
  • Flap Jacks with strawberry jam and whipped cream


A three course breakfast takes planning and meticulous timing as everything needs to be ready at more or less the same time to avoid soggy/dried/burned bits. I started off with the flap jacks, they don’t need to be hot when served.


Beat 1 egg and half a cup sugar, add 1 cup self-raising flour and half a cup milk and beat until mixed. Coat the bottom of a heavy-based pan with cooking oil (just give it a wipe down with lunch wrap dipped in oil, or Spray and Cook) and fry on medium heat.

Next, put together the muesli, yoghurt and fruit and put it into the fridge.


Pop slices of rye into the toaster.


Poach the fish.


Grill thick slices of tomato, sprinkled with salt, pepper, dried chilli flakes and a pinch of sugar on very high heat.


Make some scrambled eggs with a pinch of tumeric, chilli and masala, and pile it all on top of each other.


Now make the lemon butter sauce by melting half a cup of butter with half a clove of grated garlic (just a touch!), two spoons of flour and about a third tub of fresh cream. Cook on medium heat while stirring for about 5 mins, and half the juice of half a lemon and salt. Simmer a bit longer, and add more cream as needed until you’re happy with the consistency. I’m really bad at making recipes because I add ingredients as needed, so feel free to play around with it. There is no wrong way!


Pour over the whole thing.


Top with watercress:


And serve



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