The below article was issued for the South African Poultry Association (SAPA) by Protactic Strategic Communications
Dads, granddads, uncles, big brothers, guardians, family friends. Father figures take many forms, and we acknowledge them all this Father’s Day. It’s time to show them just how much they are valued, appreciated and adored.
Best way to do that? An egg breakfast, of course! Because eggs – like fathers – are egg-stra special. Boiled, coddled, poached, scrambled or fried, eggs are incredible – for Father’s Day, and every day – so we’ve decided to serve Dad a loaded Breakfast Bruschetta this year, which is just as much fun to make as it is to eat!
Why make eggs the star of your Father’s Day breakfast on June 19? Eggs are one of the most nutritious foods out there, and we want Dad in tip top form for soccer, sightseeing, frisbees, finger painting or whatever activity you love doing together.
We’ve all heard Dad talk about his protein intake, and each large egg contains about 7g of protein, good for repairing cells and making new ones, helping to maintain muscle as well as keeping Dad full for longer.
In addition, eggs are so well priced compared to other sources of protein, and absolutely nothing can compare to the flavour of a rich, yolky egg. In fact, half the protein is in the yolk of an egg, along with vitamin D, iron and heart healthy fats, so Dad can enjoy those with gusto!
The South African Department of Health’s dietary guidelines actually state that it’s perfectly fine to eat eggs every day in moderation, for breakfast, lunch or dinner.
And again, like fathers, eggs have hidden superpowers. Eggs are surprisingly versatile, adding a lavish note to homemade pastas, creaminess to salad dressings and let’s not forget that eggs are king of the bake – basic vanilla biscuits to chocolate cake towers!
Now, in orderly fashion, it’s time to eggsit stage left so we can all wash our hands and get cracking on those beautiful celebration bakes and love-you-lots bruschetta.
- 2 tablespoons olive oil
- 400-500g rump steak
- 2 whole garlic cloves, crushed
- 5 thyme sprigs, stripped
- 1 tablespoon butter
- 500ml boiling water
- 8 eggs
- 1 tablespoon white vinegar
- 8 slices thick French bread
- 2 medium avocados
- 10g wild rocket
- ½ cup plain yogurt
- ¼ cup olive oil
- ¼ cup smooth Dijon mustard
- 3 – 4 tablespoons honey, to taste
- 2 tablespoons lemon juice
- 2 tablespoons apple cider vinegar or lemon juice
- 1 teaspoon crushed garlic
- ½ teaspoon salt
- ¼ teaspoon ground black pepper
- In a large saucepan on medium to high heat, add cooking oil and coat the pan well. Place the rump steak in the pan, crushed garlic cloves, thyme and butter. Cook evenly for 2-3 minutes on both sides, keep it a little bit longer on the fatty side to get a nice crisp and set aside to let it rest. Do not slice yet.
- Pour the 500ml boiling water and vinegar into a small saucepan and bring to a simmer. Once the water starts boiling, reduce the heat to low. Crack open the eggs one at a time into separate ramekins or egg poaching cups.
- Drop the poaching cups into the water. For a firm white and runny yolk, you’ll want to poach for 3-4 minutes. Remove with a slotted spoon once done to your liking and set aside.
- In a 500ml glass jar, place all the dressing ingredients and whisk until well blended. Add more honey if you prefer a sweeter dressing.
- Toast the bread slices, top with avocado slices, wild rocket, steak slithers, poached egg, finish off with creamy dressing and enjoy!