Ask your dad what he wants for Father’s Day. He said a day to relax, didn’t he? Well, start his day of r-n-r off on the right foot with an amazing breakfast in bed. Side this incredible meal, from the amazing Pauline Thomas Martinez of Scottsdale’s Perk Eatery, with a fresh cup of joe for a memorable and mmm-inducing Father’s Day morning.
Southwest Scramble
3 large eggs (beaten)
3 oz. spicy chorizo
2 oz. shredded cheddar
2 T chopped onion
1 tsp. chopped jalapeno
In a pan cook chorizo, add onions and jalapeno to soften. Add eggs and cheese to pan, cook on med low heat until cooked to preferred doneness. Salt and pepper to taste.
Cheddar Onion Hash
2 Lg. Yukon Gold Potatoes
1/4 cup onion (grated)
1/2 cup shredded cheddar cheese
1/4 tsp. granulated garlic
1/4 tsp. granulated onion
1/4 tsp. salt
1/4 tsp Lawrey’s Season salt
pinch of black pepper
1/4 cup heavy cream
Combine all ingredients in a bowl. Transfer to a buttered baking dish and bake at 425 for 40 minutes or until nicely browned on the top.
Grand Marnier Pancakes with Praline-Bacon Crumble
For Pancakes:
2 cups all-purpose flour
1 Tbl. baking powder
1 teaspoon salt
1 Tbl. white sugar
1 1/2 cups milk
2 Tbl. Grand Marnier
2 eggs
5 tablespoons butter, melted
Zest of 1/2 and orange
In a bowl, sift dry ingredients together. Add wet ingredients and gently combine. Do not over mix batter.
Praline Bacon:
1/2 pound sliced bacon
1 1/2 Tbl. brown sugar
1/2 teaspoon chili powder
2 tablespoons finely chopped pecans
Preheat oven to 425. Line a sheet pan with parchment paper or foil, lay out bacon in a single layer and bake for 10-12 minutes. Remove from oven and drain rendered fat from sheet pan. In a separate bowl combine sugar, chili powder and pecans. Top bacon with mixture and bake for approx. 5 minutes or until crisp. Once cooled, crumble bacon. To complete dish, stack pancakes as high as you like, top with warm maple syrup and sprinkle as much praline bacon as you like. Serve warm and enjoy!
Recipes: Father’s Day Breakfast in Bed
