There’s no better way to thank Dad than with a homemade meal this Father’s Day. Skip the standard breakfast fare and cook him something he’ll love using these simple recipes from Tasteology. Father’s Day lunch is sorted.
Photography and reciepe by Tasteology.
MUSHROOM AND EGG ROLL
”Easy to prepare and an all time favourite father’s day breakfast dish.”
4 large flat mushrooms
4 bread rolls
handful of coriander leaves
TASTEOLOGY + Country Road Onion Marmalade
TASTEOLOGY + Country Road BBQ Sauce
Serving of butter
Handful of chopped continental parsley
Sea salt and black pepper
Preheat oven on to 200° (180° fan forced). Line a baking tray with baking paper for the mushrooms to sit on.
Prepare the mushrooms by carefully removing the stem and gills of the mushroom with a spoon. You can also peel the skin of the mushroom but don't wash the mushrooms in water. They will absorb the water.
Place the mushrooms, upside down on the baking tray. Crack the egg into the centre of the mushroom.
Toast the buns in the oven or in a toaster. Spread butter on buns with a dash of BBQ sauce and put on serving plate.
Bake mushrooms until the egg white has set but the yolk is soft or cooked to your preference. Place mushrooms onto each bun and serve with TASTEOLOGY + Country Road Onion Marmalade, and sprinkle Parsley on top.
MUSTARD PICKLE REUBEN SALAD
4 cups of lettuce
1 cup sauerkraut
1 cup of cubed Swiss cheese
500g corned beef
2 tbsp chopped parsley
8 tsp TASTEOLOGY + Country Road Mustard Pickles
1/2 cup croutons
4 hard boiled eggs, quartered
Sprinkle of TASTEOLOGY + Country Road Chilli & Peppercorn Mix
In a large salad bowl, combine lettuce, sauerkraut, parsley and mustard pickles. Top with Swiss cheese, corned beef, croutons and eggs. Sprinkle some TASTEOLOGY + Country Road Chilli & Peppercorn Mix over the finished salad.