Growing up Sunday mornings meant waking up to Dad’s Sunday Breakfast. Dad took pride in his specialty breakfasts, always hearty and filling to last us thru the morning. Maybe even lunch and dinner!
Dad’s breakfast always involved eggs. The one that I remember the most was a spread of meats, cheeses, veggies and soft -boiled eggs served with toast. The rest was under our control. We each assembled our own egg sandwiches using all of the delicious toppings.
Somewhere down the line Dad’s Sunday Breakfast became a favorite in my kitchen. My version evolved into a bit more of an Italian inspired dish using prosciutto, mozzarella cheeses, olive oil and fresh basil. At one point avocado came into the mix. I don’t remember if my dad used avocado in the past but I know he would approve. It goes a little something like this…take your favorite toasted bread, or cut thru a good baguette. Spread a layer of avocado; add slices of prosciutto, cheese, tomatoes, cucumbers, basil leaves, a little onion and top with egg halves. You can layer in your own preferred order or pile on the toppings that you love the most.
There are no specific ingredient amounts for this recipe. You can substitute the meats and cheeses with your personal favorites, Dad frequently used thinly sliced ham, cheddar cheese and bunches of parsley. Arrange a small or large platter depending on the number of people that you are serving and prepare to get a bit messy and bite into a fun, well-balanced breakfast of complimenting flavors that you will love!
Dad’s Sunday Breakfast
There are no definite rules for this recipe. The beauty of this breakfast is you can modify the amounts according to your preference and be creative with how you assemble your individual toasts.
Large Eggs (2 per person)
Thinly Sliced Prosciutto
Sliced Cheese (preferably Mozzarella ex/Smoked, Soft, or Buffalo and or/Medium to Sharp Yellow or White Cheddar)
Sliced Firm Tomatoes (preferably on the Vine, or Heirloom)
Sliced Cucumbers (preferably English, Persian or Armenian)
Thinly Sliced Red Onion
Sliced Ripe Firm Avocados
Extra Virgin Olive Oil to taste
Sea salt and Fresh Ground Pepper to taste
Toasted or Warmed Baguette or Sliced Firm Crusted Bread of your choice (preferably French, Italian, Rosemary, Multigrain)
Prepare Soft Boiled Eggs: Fill a sauce pan with cold water that will cover the eggs with about an inch of water. (Do not fill saucepan to the top, water will overflow) Bring the water to a rapid boil, add a dash of salt and carefully add in the eggs one at a time using a large spoon to prevent cracking. Cook for 6 minutes. Remove from heat and immediately pour hot water out then run cool water over eggs to stop the eggs from cooking. Let eggs sit in cool water for a few minutes then gently peel.
Tip: Peel eggs under cool running water and use the edge of your thumb to slide the shells off instead of picking with the tips of your fingers.
Note: A soft boiled egg has a runny yolk, if you prefer a medium-cooked boiled egg; boil a few minutes longer for a slightly firm yolk.
Lay out prosciutto, cheese, tomatoes, cucumbers, onions, avocados and basil on a large platter. Eggs may be served on the same platter or in a separate dish either whole, or halved. Sprinkle all veggies and eggs with salt and pepper and lightly drizzle with extra virgin olive oil. Serve with warmed bread or toast and layer with your choice of toppings.
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