If you asked my 10-year old self what I appreciated about my dad, I’d likely tell you that he’s the one who taught me to burp on demand.
Today, I’d probably still mention the burping part because it makes my two boys look at me with awe and disbelief whenever I decide to demonstrate that questionable talent.
But I’d also tell you that he’s the master of clever quips, the voice of reason and the man who wears his heart on his sleeve when it comes to his family and friends.
He is also the one who emails me when there are typos in my blog posts (thank goodness!) and who reminds me to update my certain features of my blog when I get behind. That’s because he reads every word that I write here. Now that’s fatherly dedication and support!
My dad and I won’t be together on Father’s Day, but I know exactly what I’d make for him. A few days after I posted my tutorial on How to: Poach an Egg, my dad called to say that he’d been practicing the technique every morning. He had it mastered, though his cholesterol level had probably taken a small leap over the past couple of days.
He is a lover of Egg Benedict, just as I am (if it’s on the menu, I’m ordering it…no question), but both of us try to eat well, which means avoiding copious amounts of Hollandaise sauce. In this version, I replaced the notoriously high-fat sauce with heart-healthy avocados, smashed and mixed with smoky chipotle peppers.
Once I tasted this, I vowed never go back to the traditional Eggs Benedict again. You just can’t beat the taste of a perfectly poached egg that has burst and mixed with creamy avocado.
This one’s for you, Dad! Burp.
Head to the California Avocado Commission’s blog for the Chipotle Guacamole Eggs Benedict recipe.
Other Father’s Day recipes:
Cookin’ Canuck’s Lean Grilled Sliders with Hot Sauce Slaw
Cookin’ Canuck’s Jicama & Carrot Slaw with Honey-Lime Dressing
Shockingly Delicious’ Baked Lentil Chilaquiles Casserole
Homemade for Friends’ Homemade Ginger Beer
Lunchbox Bunch’s Easy Sweet Potato Veggie Burgers with Avocado