The saying “The way to a man’s heart is through his stomach” never goes old. And as you all know, the quote never really pertained to just boyfriends or husbands, right? The first men in our lives definitely deserve to be treated a king. Period.
And whoever said that hearty brunch meals are only for the moms? This year, instead of the usual lazy barbecue and beer night, give Dad a really good and complete meal he will happily wake up to and devour. To give him the best Father’s Day celebration yet, spoil him with a mightily lavish morning-to-afternoon spread that’s complete with his favorite food items.
So to give you an idea of what to serve him this Sunday, here’s are the recipes you could try to complete your Father's Day Brunch Menu. With these scrumptious recipes, he will not only be grabbing the food in seconds, but also, he will be so full and happy from this meal that he’ll surely return to work the next day with a better-than-ever mood not to mention major bragging rights!
DRINKS: Smoothie Bar
Undeniably, coffee is a staple in every breakfast or brunch menu. But to do something different on this occasion, complete your Father’s Day table with a smoothie bar. Besides, if it’s good for them, it must taste good, right?
For this self-serve smoothie bar, just prepare:
Milk (whether he likes it non-fat, soy, etc)
Ice (crushed or small cubes)
All his favorite fruits, chopped, and frozen
A Ready-to-use Blender
Simple Syrup (in case he likes a little sweetness)
BREAD: Egg-stuffed Bread
Any morning meal won’t be complete without any kind of bread. So, to complement all the other entrees in your brunch menu, here’s a unique and protein-packed bread recipe you could try. Best part is, this amazing breakfast item can be served warm or at room temperature, and is even great leftover, just heat in the toaster oven.
WHAT YOU’LL NEED:
1 small loaf rosemary or olive bread
1 cup low-fat milk
2 tbsp lemon juice
1 tbsp olive oil
¼ cup parmesan cheese
¼ cup chopped basil leaves
Salt and pepper to taste
Preheat oven to 350 degrees. Cut the top off of the bread and remove most of the bread from the inside of the loaf, being careful not to poke any holes in the bread shell. Break the bread you removed into small chunks and set aside.
Paint the inside of the bread loaf with the olive oil and place on a cookie sheet covered in tinfoil. Bake for 10 minutes.
Meanwhile, in a large bowl, whisk together eggs, milk, lemon juice, parmesan cheese, and basil. Add the reserved bread chunks and toss to coat. Remove bread shell from the oven, and pour this mixture into it. Bake for about 50 minutes, or until the egg part of the bread looks firm. Let cool for 5 min and slice bread into thick slices.
GREENS: Caprese Salad
This type of salad is simply the perfect veggie addition to any brunch menu because it’s light, you’ll get all the nutrients and fiber that you need for the day, and best of all, you’ll still have tummy-space for the other entrees.
To prepare this, simply layer thick slices of tomatoes, fresh mozzarella, and plenty of basil leaves on a platter, sprinkle with salt & pepper, and drizzle with olive oil. But, if you want your table to be a little fancier, try these:
Using a variety of different colored heirloom tomatoes, so the salad is multi-colored.
Mixing a few dollops of pesto in with your olive oil, then pour the pesto oil over your salad as a dressing.
Using a mixture of green & purple basil leaves for an even more colorful salad (check for purple basil at your farmer’s market or Asian food market).
MAIN: Steak and Eggs Rancheros
Not because it’s brunch, that doesn’t mean you can’t serve his favorite steak. Only this time, you’re going to make it a lot tastier and healthier! He will be psyched to know that this dish is diet-friendly. Steak, lentils, and egg will give you 30 grams of metabolism-revving protein per serving.
WHAT YOU’LL NEED:
8 ounces flank steak
1/4 teaspoon salt
Olive oil cooking spray
4 small whole-grain soft tortillas
1 cup cooked lentils
2 thin slices pepper-jack cheese
4 tablespoons salsa, divided
Heat a skillet over high heat. Sprinkle the steak with salt; coat both sides with cooking spray and place in skillet. Reduce heat to low; cook, turning once or twice, until steak is well browned and center is pink, about 15 minutes. Transfer to a cutting board. Carefully wipe skillet; coat with cooking spray. Cook eggs over high heat sunny-side up, 3 minutes. Toast tortillas in a toaster oven; transfer 1 tortilla to each of 4 plates. Top each with 1/4 cup lentils, 1/2 slice cheese, 1 tablespoon salsa and 1 egg. Thinly slice the steak; divide evenly among plates and serve.
MEATY SIDE: Bacon-Wrapped Onion Rings
Whose Dad doesn’t love bacon?? Trust us, this will probably be the very first thing he’ll reach for once he sees your mighty Father’s Day spread. No additional description needed, just follow the recipe.
1 pack bacon
4–5 sweet onions
2 tablespoons black pepper
1/2 cup Sriracha hot sauce
2 tablespoons mayonnaise
1 teaspoon lime juice
Cut onions into ½-inch thick rings and pop the internal rings out until you have a nice sturdy onion ring. Brush onion with hot sauce. Wrap each onion ring with bacon and secure with a skewer or toothpick. Heavily cover the onion rings with pepper and smoke, grill or bake for about 90 minutes at 250–350°F. To make the spicy sriracha mayo, combine the 2 tablespoons of mayo, 1 tablespoons of sriracha sauce and 1 teaspoon of lime juice. Mix well.
SWEET ENDING: Banana Split Lasagna
For the last part of your brunch meal, why don’t you take a trip down memory lane? Remember those times when you would go out with Dad to have sundae or banana split? Make him recall those sweet moments by serving him this dish (and this is also the best moment for you to give your Father’s Day Card or Father’s Day Present).
WHAT YOU’LL NEED:
2 cups crushed graham crackers
1/2 cup (1 stick) melted butter
2 tbsp. sugar
Pinch kosher salt
1 1/2 (8-oz.) blocks cream cheese, softened
1/4 cup sugar
2 tubs (8-oz.) tubs Cool Whip
3 bananas, thinly sliced into rounds
1 (20-oz.) can crushed pineapple, well drained
1 lb. strawberries, finely chopped
1/2 c. walnuts, toasted and chopped
Chocolate syrup, for drizzling
Rainbow sprinkles, for topping
Maraschino cherries, for topping
Grease a 9x13-inch baking dish with cooking spray. In a medium bowl, stir together graham crackers, melted butter, sugar, and salt. Press into baking dish and refrigerate until set, 15 minutes.
In a large bowl using a hand mixer, beat cream cheese and sugar until light and fluffy, then fold in 1 tub Cool Whip. Spread mixture evenly onto crust.
Top cream layer with even layers of bananas, pineapples, and strawberries. Top with remaining Cool Whip and sprinkle with walnuts.
Refrigerate at least 4 hours or up to overnight. Drizzle with chocolate syrup and top with sprinkles and maraschino cherries before serving.