An Eggcellent Brunch This Father’s Day

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What’s an egg’s worst day of the week? Fry-day, of course! Let’s face it, the world wouldn’t be the same without dad humour. Dad yokes really crack us up, and are among the many things we’re celebrating about our dads this Father’s Day.

Jokes aside, dads and other father figures carry us on their shoulders when we’re little tots and teach us to ride our first bikes. They help us figure out algebra and are braai masters at the school fun days. They support us as we grow older and journey through this crazy thing called life. They’re the fixers, the household spider catchers, and the loadshedding gurus.

Dads do so much, so this Father’s Day why not say ‘thank you’ with a home-cooked brunch? Whether your dad’s young or old, brainy or brawny; suave and sophisticated; the DIY guy who can repair anything; or the chilled-out hippie dude dad, a hearty meal made with eggs will suit him to a tee.

Eggs contain choline and lutein, two nutrients essential for brain development, memory, and learning. One large egg also contains about 7g of protein, good for repairing cells and making new ones, and helping to maintain muscle.

In fact, eating whole eggs during resistance training helps with better muscle building, improvements in body fat, and greater strength. Egg yolks contain heart-healthy monounsaturated fats and vitamins A, D, and E, and iron too, so make sure to serve whole eggs not just the whites!

Eggs are an endless source of meal ideas, but if load shedding’s got dad cursing, then opt for a stove top meal if you’re cooking on gas or better yet, cook outside on his trusty skottel braai. Remember, affordable eggs are suitable for any meal, any time, so you can cook them up for breakfast, lunch, supper, and every snack in between.

Our Father’s Day brunch idea is a leek carbonara frittata bake made with leftover pasta, leeks, pancetta, cream, and of course, eggs. It’s deliciously decadent and creamy, just what every doting dad deserves. Whatever’s on your Father’s Day menu this year, be sure to give it an eggcellent twist!

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Leek Carbonara Frittata Bake

Any leftover cooked pasta can be used in this dish. We have made the pasta from scratch which will require two pots but if you are using leftover pasta, you will only need one pan.

Preparation time: 20 minutes

Cooking time: 20 minutes

Serves 4-6

Ingredients:     

  • 400g pasta (spaghetti/tagliatelle/macaroni etc.)
  • 15ml (1 tbsp) olive oil
  • 250g pancetta, chopped (may substitute with bacon/smoked ham/smoked sausage)
  • 4 large leeks, washed and white part thinly sliced
  • 30ml (2 tbsp) chicken & noodle soup powder
  • 500ml (2 cups) water, from reserved pasta water
  • 8 eggs
  • Salt and black pepper, to season
  • 15ml (1tbsp) mixed herbs
  • 250ml (1 cup) cream
  • 45ml (3 tbsp) parmesan cheese
  • Handful thyme, to garnish

Method:

1. Preheat oven to 180°C. Bring 1 litre (4 cups) of salted water to a boil. Add the pasta and cook until al dente. Drain and reserve 2 cups of water.

2.       Heat a cast iron pan, add oil and pancetta, and fry until golden. Remove with a slotted spoon and cook the leeks in the oil until softened about 5-8 minutes. Mix soup powder with 2 cups of reserved water and add to the pan. Bring to boil until sauce thickens. Remove and set aside to cool slightly.

3.       In a bowl, break eggs and beat, season with salt, black pepper, and mixed herbs. Pour in cream and add parmesan cheese, whisk together.

4.       Pour the egg mixture into the pasta, place in the oven, and cook for 45 minutes. Remove and leave to cool. Garnish with thyme and serve.