Father’s Day: Easy wake & bake eggs for breakfast

Fathers are waking to the joy of families celebrating this day for dad. Here's an easy recipe to make this Father's Day moment complete. Photo: Amy Reiley

LOS ANGELES, June 15, 2013 – It has been said that there’s no better way to a man’s heart than through his stomach. But keeping the man in your life healthy is key.

Consider showing the favorite Dad in your life some love with this heart-healthy egg recipe from my cookbook Romancing the Stove. What I love about this recipe (besides its complex flavor) is that most of the preparations can be done in advance. Just take it from the fridge to the oven and prepare to spoil someone special with eggy goodness.

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Whether you’re looking for a recipe to get the whole family involved or an intimate Father’s Day seduction for two, this recipe will fit the bill.

Easy Wake & Bake Eggs

2 small zucchini, chopped
1 red bell pepper, chopped
3 spears asparagus, chopped
1 small onion, minced
1 clove garlic, minced
1 tbsp salsa
1/2 tsp salt
1 tsp lemon zest
2 tbsp all-purpose flour
3 tbsp milk
4 large eggs, lightly beaten
2 oz ripe Brie cheese (rind on), cut into 1/4” pieces
2 oz ham, cut into 1/4″ pieces
2 tbsp cheddar cheese, grated, (added during cooking)

1. Coat a nonstick pan with cooking spray. Over medium heat, sauté zucchini, bell pepper, onion, garlic, salsa and 1/4 tsp salt for 3-4 minutes, until zucchini is soft and onion begins to brown. Remove from heat and stir in lemon zest.

2. In a separate bowl, stir together flour and milk with a whisk until mixture is lump free.

3. Add egg beaters and salt to milk mixture, whisking until thoroughly combined. Gently stir in Brie and ham.

4. Coat an 8×8 baking dish with cooking spray. Spread vegetable mixture in the bottom of the pan. Pour egg mixture over the top. Cover with plastic wrap and hold in the refrigerator. Dish can be kept, refrigerated, overnight.

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to bake:

5. Preheat oven to 325 degrees.

6. Bake, uncovered, for 22-25 minutes or until eggs are just set (once you can shake the pan and it doesn’t jiggle). Baking time may take slightly longer in a glass baking dish.

7. Remove from oven and sprinkle with cheddar. Put the baking dish under the broiler for an additional 3-4 minutes, until the top has turned golden brown.

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8. Cut into squares and serve warm or at room temperature.

If love your carbs in the morning, stack your eggs on a slice of whole grain toast and garnish the plate with seasonal fruit.

Amy Reiley is the author of Romancing the Stove: the unabridged guide to aphrodisiac foods. Get more of her aphrodisiac advice at EatSomethingSexy.com


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Amy Reiley

Amy Reiley is a food & wine writer, cookbook author, speaker and consultant recognized as a leading authority on aphrodisiac foods. She has a Master of Arts in Gastronomy awarded by France’s culinary temple, Le Cordon Bleu. It was during her time studying at Cordon Bleu, Amy rose to prominence for her work in culinary aphrodisiacs.

In 2006, Amy releases her first book, Fork Me, Spoon Me: the sensual cookbook. She is now the author of 4 cookbooks on the topic, including award-winning Romancing the Stove: the unabridged guide to aphrodisiac foods. Her expertise has landed her guest spots on The Today Show, CBS Early Show, NPR and the Playboy Channel to name a few.

Amy is also the editorial director of EatSomethingSexy, as well as an internationally published wine critic and columnist. 


Contact Amy Reiley


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