Cooking Cove: Big brawny breakfast for dad

Cooking Cove: Big brawny breakfast for dad

By Barbara Beltrami

For Mother’s Day I wrote about moms loving salads. And it’s true. For Father’s Day I’m writing about dads loving hefty stick-to-your-ribs breakfasts because, chauvinistic as it sounds, it’s also true. Hopefully you don’t get picked up by the cholesterol police for the Father’s Day breakfast I’m about to share with you, but I know Dad will love the Steak and Eggs with Bloody Mary Sauce and Garlic Bread, the Drunken Melon Balls and the ‘Cappuccino’ Smoothie, so much that it will be worth it for one beautiful June morning.

Steak and Eggs with Bloody Mary Sauce

Steak and Eggs with Bloody Mary Sauce

YIELD: Makes 6 servings


One 1½–2 pound flank steak

¼ cup olive oil

½ cup chopped fresh parsley, thyme and rosemary

Coarse salt and black pepper to taste

One crusty baguette

One stick unsalted butter, softened

3 large garlic cloves, minced

One 14-ounce can tomato sauce

¼ cup prepared horseradish, well-drained

2 tablespoons extra virgin olive oil

Freshly squeezed juice of half a lemon

4 ounces unsalted butter

6 extra large eggs


Preheat grill to high setting. Brush steak on both sides with olive oil, then sprinkle with herbs, salt and pepper. Slice baguette in half lengthwise; spread each half with butter, then sprinkle with garlic, salt and pepper. Cut into 6 pieces with tops and bottoms together, reassemble and wrap tightly in aluminum foil. Grill steak 8 to 10 minutes, turning once, for medium rare, more or less for other desired doneness. Remove from grill, let sit for 10 minutes, then slice and set aside to keep warm.

Place garlic bread on upper rack or off to side of main grill rack; turn once or twice; remove when heated through and crust feels slightly hard to the touch, about 5 to 10 minutes.

Meanwhile in a small saucepan, over medium heat, mix and cook the tomato sauce, horseradish, oil, and lemon juice, stirring occasionally, until bubbly and thick. On iron griddle, melt the 4 ounces of butter, then fry eggs to desired doneness. On a large platter assemble sliced steak, eggs and garlic bread. Pour Bloody Mary Sauce over steak. Serve immediately with a “Cappuccino” Smoothie and Drunken Melon Balls.

Drunken Melon Balls

Drunken Melon Balls


YIELD: Makes 6 to 8 servings


1 baby watermelon

½ cantaloupe, seeds removed

¼ honeydew, seeds removed

½ cup vodka or white rum

Fresh mint sprigs for garnish

1 lime, sliced


With a melon baller, scoop balls from melons and place them in a large bowl. Toss with vodka or rum, cover and refrigerate at least one hour, tossing them several times in between. Transfer to chilled glasses, garnish with mint and a lime slice and serve with “Cappuccino” Smoothie, Steak and Eggs or Danish pastries.

‘Cappuccino’ Smoothie

YIELD: Makes 4 servings


2 cups coffee yogurt

1 cup whole or 2% milk

2 teaspoons instant coffee powder

½ cup sugar or to taste

1 cup ice cubes

¼ cup coffee liqueur

Ground cinnamon

Shaved chocolate


Place all ingredients except cinnamon and shaved chocolate in jar of electric blender, pulse a few times, then process until thick and foamy. Sprinkle with cinnamon and shaved chocolate. Serve immediately with steak and eggs, Drunken Melon Balls, muffins or croissants.