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10 Super-Easy Father's Day Brunch Recipes

10 Super-Easy Father's Day Brunch Recipes

By Food & Wine

Updated May 30, 2019

© John Kernick

Here, fast and simple dishes to make to celebrate Dad, from brown-butter crêpes to chocolate-chip coconut pancakes.

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Scrambled Eggs with Herbed Croutons

Stephanie Foley

Skip the side of toast by stirring delicious herbed croutons directly into soft, creamy scrambled eggs.

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10 Super-Easy Father's Day Brunch Recipes

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Brown-Butter Crêpes with Nutella and Jam

Marcus Nilsson

"Any jam will go with hazelnuts and chocolate," says chef Mike Price. "You can't screw that up."

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Spicy Honey-Glazed Bacon

Tina Rupp

These addictive bacon strips require just five ingredients.

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Thai Chile Bloody Marys

Cedric Angeles

Any mild hot pepper will work for Jean-Georges Vongerichten's fiery Bloody Marys.

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Almond-Butter-and-Jelly French Toast

Johnny Miller

Almond butter stars in this fun cross between French toast and PB&J.

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Chocolate Chip-Coconut Pancakes

Emily Farris

These fluffy pancakes are completely gluten-free.

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Baked Huevos Rancheros

Traditional huevos rancheros are fried eggs served over tortillas and smothered in sauce and cheese. Here, Grace Parisi bakes eggs, tortilla chips and cheese in a seasoned tomato sauce in individual gratin dishes. For more sophisticated eaters, swap pepper Jack for the Monterey Jack to get a spicy kick.

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Brioche with Prosciutto, Gruyère, and Egg

© JOHNNY MILLER

“I love a good frisée salad,” says Suzanne Goin. “And of course I love toasted, buttery bread, with big slabs of melted cheese and prosciutto and an egg on top.” Her sumptuous open-face sandwich, a staple at her A.O.C. wine bar since the place opened in Los Angeles in 2003, combines all her favorite things.

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Blueberry-Banana Pancakes

Tyler Florence made these pancakes at home one weekend morning with his son Hayden. They're a slight variation on a recipe from his book, Tyler Florence Family Meal.

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Asparagus-and-Zucchini Frittata

© John Kernick

Chef Chris Behr’s versatile frittata with crisp spring vegetables can be eaten warm or at room temperature. Serve for brunch with an accompanying platter of crusty bread, fresh fruit, cheese and salumi, or for lunch with a green salad.

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