AS IF we could forget, tomorrow is Father's Day, a time when we pamper dads as much as possible.
They say the way to a man's heart is through his stomach, and never is that more true than on the first Sunday in September.
When I was a child it never occurred to me that I could commandeer the kitchen (where my mum ruled the roost) and make breakfast for dad.
But I taught my own kid that it was a perfectly acceptable hijacking of the stove and, come to think of it, he was welcome to try out his skills on me any time also.
I'm pleased to report he is now a very accomplished cook, and often whips up delicious meals for all members of the extended family.
Today's recipe is an easy one for kids to prepare for dads.
It involves a hot oven so a bit of supervision might be necessary when lifting the pan in and out, but preparation is simple and the results are delicious.
A warning: any ingredient that contains a lot of water (like cherry tomatoes) will be lava-hot when they come out of the oven so let them cool down a bit before tucking in.
Baked egg cups
Serves 2-3
INGREDIENTS: A little butter to grease tin
6 rashers rindless middle bacon
4 button mushrooms, sliced
1/2 cup Greek-style feta, crumbled, or grated tasty cheddar
6 large free-range eggs
6 sprigs flat-leaf parsley
salt and black pepper to taste
METHOD: Preheat oven to 190C.
Grease a six-hole muffin tin with a little butter on a paper towel.
Line each cup with a rasher of bacon.
Divide the mushroom slices into each of the cups and top with cheese.
Carefully crack an egg into each cup and sprinkle with parsley leaves.
Cover the tin with foil and cook at 190C for 35 minutes or until bacon is cooked and eggs set.
Season to taste with salt and pepper.
Leave in tin for five minutes before removing.
Serve hot or cold with barbecue sauce, tomato chutney or chilli relish.