They say food is the way to a man’s heart. So with Father’s Day upon us, why not prepare a home-cooked brunch the whole family can enjoy together?
Catherine McCord, author of “Weelicious Lunches,” stopped by Access Hollywood Live to share some yummy recipe ideas that even young kids can help make.
Watch today’s segment and find the recipes below!
Stuffed French Toast
- 1/2 cup raspberry preserve
- 8 slices of bread crusts cut off
- 4 oz (1/2) cup softened cream cheese
- 3 large eggs
- 1/2 cup milk
- 1-tablespoon pure maple syrup
- Butter for greasing the pan
- Maple syrup for serving
Spread 2 tablespoons of preserve in the center of the 4 slices of bread. Spread 2 tablespoons of the cream cheese on the outer edge of the 4 slices of bread. Make sandwiches each to have cream cheese and preserve. In a shallow dish whisk together eggs, milk and maple syrup. Heat sauté pan over medium heat and melt butter. Dip each side of sandwiches in egg milk mixture to thoroughly coat. Cook for 3-4 minutes over medium heat on each side until golden. Serve with maple syrup.
Bell Pepper Egg Flowers
- Large bell peppers (multi-colored)
- 4 medium eggs
- 1 tablespoon parmesan cheese
- 2 teaspoons olive oil
Take 1 large bell pepper, slice into four 1/2-inch-thick rounds (or “flowers”) and remove the inner membranes (or white part). Heat 2 tsp of olive oil in a skillet over medium heat and cook the flowers for 2 minutes on one side. Flip the flowers over and crack an egg into the middle of each flower. Cover skillet and cook for 2-3 minutes for runny eggs or for 5 minutes for firm eggs. Sprinkle each flower with Parmesan a few seconds before you are ready to remove it from the pan.
Blackberry Agua Fresca
- 1/2 cups fresh Black Berries
- 2 tablespoons honey/agave
- 1 tablespoon lemon juice
- 4 cups of water
Place blackberries, honey and water in blender. Pour mixture through fine-mesh strainer. Stir in lemon juice, serve and chill.