Plus, 10 ideas for kid-generated coupons that show Dad the kids care.
Each June, Dad (and Granddad, too) probably get a new tie, a book, barbeque tools, slippers or similar guy gift that’s become a family tradition. Here’s a way to add to the festivities and make the fun last, too.
Plan a festive brunch: Homemade Eggs Benedict with simple ingredients that taste great are just the ticket to make Dad feel spoiled. Depending on his favorites, use Canadian bacon or thick-cut ham (pictured) atop English muffins (recipe follows). Or, if he loves veggies, load up the muffin with gently sautéed fresh spinach or use artichoke hearts instead of bread for the base. Lightly steamed asparagus spears go well with the sauce, too. With a hearty meal, homemade hollandaise sauce and heart-shaped fruit, the message will be clear: Dad, you’re worth it!
Mom will help the kids fix brunch—and make colorful coupons redeemable for a range of chores and goodies that Dad can “cash in.” From a teen’s “This coupon good for 1 car wash” to a younger child’s joyful expression, “This coupon good for 1 day spent with Me!” let creativity flow. Use colorful paper, pens and scissors to make heart shapes if you like.
Here are some more ideas:
This coupon good for the following service(s):
• Breakfast in bed
• Take out the trash
• Water the garden
• Clean my room
• Make your bed
• Clean out your car
• Brush and feed the animals
• Unload the dishwasher
• Fold the laundry
Classic Eggs Benedict with Hollandaise Sauce
Note: Have the rest of your meal ready to go (or kept warm) before making the sauce.
Prep time: 45 minutes • Cook time: Approx. 8 minutes
4-8 pieces Canadian bacon
2 Tablespoons vinegar, for poaching the eggs
4 English muffins
1 Tablespoon butter
Hollandaise sauce (recipe follows)
Salt and pepper to taste
1 Tablespoon chopped fresh chives or slivered green onions (pictured)
1. In a skillet over medium heat, fry the Canadian bacon, turning occasionally, until browned, about 5 minutes. Set aside and keep warm.
2. To poach the eggs, fill a saucepan with water, cover with lid and place over medium heat until water simmers. Crack each egg into a small bowl, cup or ramekin. 3. Once the water is simmering, turn off the heat, remove the lid and add the vinegar. Carefully drop the eggs into the water, one at a time, but move quickly. Replace the lid.
4. Meanwhile, toast the muffins while the eggs are cooking. Add butter, if desired.
5. After 3 minutes, remove the eggs with a slotted spoon and drain well. (Adjust the time based on your preference: less time for runnier eggs, more time for firm.)
6. Once ready to serve, place one half of each muffin on a plate and then layer with 1-2 pieces of Canadian bacon, one poached egg and a tablespoon of hollandaise (recipe follows). Season with salt and pepper and a sprinkling of chopped chives or green onions. Serve immediately.
A combination of emulsified eggs, lemon and butter, it requires a little bit of skill, constant stirring and great timing. But those things shouldn’t stop you from making your own. When fresh, its flavor is unparalleled, and it’s a delightful dressing that’s excellent not only on Eggs Benedict, but on cold shrimp, poached salmon and quickly cooked asparagus, as well.
Makes 4-6 servings
Prep/cook time: 20 minutes
4 egg yolks
3 ½ Tablespoons fresh lemon juice
1 Tablespoon warm water, plus extra if needed
Pinch of either white or cayenne pepper, if desired
1 cup melted unsalted butter
¼ teaspoon salt
1. Using a double boiler, fill the bottom halfway with water, ensuring that the water level does not reach the top of the pan nor touches the other pan when it’s set on top.
2. Bring the water to a simmer, then in the top double boiler, whisk together the egg yolks, lemon juice, water, white pepper or cayenne, if using.
3. With a continual whisk, add the melted butter to the mixture in 1-2 tablespoon intervals. Continue to whisk constantly; if the mixture becomes too thick, you can add a teaspoon of hot water. Add all the melted butter.
4. Whisk in the salt after all ingredients have been incorporated and well blended. Serve immediately.
By Hillary Black
Recipes by Matt Armendariz
Photography by Gabby Oh