Before we had children, my husband and I brunched weekly. Eggs are definitely my guy’s favourite food. Imagine his complete dismay when our youngest child was born with a severe egg allergy. No more eggs in the house. At all. This has of course turned me into a most creative breakfast maker! I always felt it was important that my kids got to try all types of food and never had to live without just because of their allergies. I have tried lots of different recipes over the years, and have perfected it to the point that we almost don’t miss the eggs. Almost ;-). For Father’s Day this year, here is what is on the menu – all egg and nut free…
- Egg-free Waffles with maple-syrup flavoured whipping cream
- Fresh berries with Greek yogurt
- Piping-hot Starbucks house blend coffee
- Lots of love
I use the waffle recipe found in Rosemarie Emro’s Bakin’ Without Eggs – this book has been my lifesaver for baking for the last 10 years. The waffles are terrific every time! To save time in the morning, I often make the batter the night before and keep it in the fridge overnight. For the whipped cream, I use the fabulous culinary whipper that my husband bought me for my birthday. You fill the canister with real whipping cream, add in pure maple syrup, shake it and dispense – pure yumminess on a plate in an instant. You can add some to the coffee and berries too, if so inclined.
This is such a yummy breakfast (preferably served in bed) that he won’t even miss the eggs.