Nothing says, 'I love this man' like a deliciously macho Father's Day Breakfast Bake to kick off his Sunday. This recipe is so tasty and easy though, you'll make it every time you need an extra great start to your day.
Sourwood has been my undisputed favorite varietal of honey since the very first time I tasted it. I remember exactly where I was the first time. Physically I was standing at the Wilmington Island Showroom's Honey Tasting Bar, but I was actually falling down a rabbit hole of sweet culinary bliss. I had no idea honey could taste so rich and delicate at the same time. There is a beautiful depth to Sourwood with hints of ginger, cinnamon, and caramel. It's not too sweet and not sour at all - despite the name. The Sourwood Tree was named by the Native Americans who used to chew on the bark for vitamins. The bark might have tasted like "sour wood" - the honey is anything but.
This award-winning honey is my choice for this week's un•bee•lievable Father's Day menu. I use locally sourced, responsibly raised ingredients. I grow the herbs in my garden- if I can do it anyone can. I also love Whole Foods where I can find local farms' produce cheaper than most farmers markets.
Father's Day Breakfast Bake
Serves Four (or two people and a puppy in this house)
1pack of mini sausages
Sourwood Honey for drizzles
Grape or Cherry Tomatoes
Thyme and Oregano
Preheat oven to 425◦
On a baking sheet arrange bacon and sausages
Bake for 15 minutes
Rough chop handful of herbs
(depending on how strongly seasoned you like your dish)
Chop tomatoes in half
Season with salt and pepper
Remove pan from oven
Arrange bacon and sausage to make room for eggs
Crack eggs directly onto the pan and try not to break the yolks
(but even if the yolk breaks it will still bee delicious)
Load up tomatoes and herbs
Bake for additional 5-8 minutes depending on how you like your eggs...
I mean how he likes his eggs :)
Serve with Grilled Tomato Bloody Mary
Honey Recipe by Queen Bee Kate Dowdle