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Father’s Day Breakfast Sliders

I think it’s nice to cook for your dad on Father’s Day, because running to a brunch usually results in an overcrowded and not very intimate experience. That being said, I wanted to stick with something unfussy and hearty – something that will keep you out of the kitchen and free to enjoy time with your dad. Sliders tend to be popular among guys, so I tried a spin on a classic slider and topped them with a cheesy, potato-filled double stacked omelette – a classic combination (especially with thick-cut bacon!). Of course, you know your father best, so you can adapt this by adding his favorite ingredient.



5 eggs, beaten

2-3 Yukon Gold potatoes, sliced thinly

3 scallions, chopped (with some reserved for garnish)

Half of one small red onion, minced

1/2 cup of shredded cheddar cheese

3 slices thick cut bacon, cut in half

3 slider buns

Cracked black pepper and salt

1 tablespoon each of butter and olive oil


  1. Sautee onions in olive oil and butter over medium heat until fragrant. Season lightly with salt and pepper. Add potatoes in a layer along the bottom – if your potatoes are cut thicker, you can cover the pan with a lid to steam them and speed up the cooking process.
  2. Add cheese and chopped scallions to eggs. After about 3 minutes or until potatoes are tender, top the potatoes and onions with egg mixture. Turn heat down to low and cover with a lid.
  3. Prepare the bacon. Cook in pan over medium heat or on a cooling rack in the oven set at 400 degrees.
  4. Assemble the sliders. Slide egg omelette out of pan onto a cutting board. Cut two small slices per bun (6 slices total) and place them on the slider roll. Top with two slices of bacon and serve immediately.


Satisfy your senses,
Amanda (follow me on Twitter!)

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