I realized I got a little ahead of myself last week in wishing all of the fathers out there a happy Father’s Day, but all things happen for a reason. Now you won’t miss it. And for those that were not thinking about the special day, I have compiled a couple of ideas and recipes for brunch at the table or in bed for dad.

It all starts with bacon for me, but imagine bacon painted with maple syrup and dotted with fresh cracked black pepper. Now we are talking about all of the senses.

BACON

Preheat your oven to 375 degrees with racks in upper and lower thirds.

Arrange thick-cut bacon slices (SCHOP! Tip: Skip buying pre-packaged bacon and hit up the deli counter to get the specific thickness and quantity you desire) in one layer, not overlapping, on racks of two large broiler pans (raising the bacon off the pan helps to drain the fat and make it crispy). Bake until fat is rendered but bacon isn’t crisp, about 20 minutes. Drain on paper towels.

Arrange all of bacon in one layer on rack of one broiler pan. Brush top with maple syrup and sprinkle with fresh cracked pepper. Bake until bacon is crisp and deep golden, 20 to 25 minutes. Drain, glazed side up, on paper towels.

You can snack on that bacon all day or dip it in chocolate for a sweet-salty bite, but that is only after you have it with blueberry buttermilk pancakes.

BLUEBERRY PANCAKES

1 1/3 cups all purpose flour

3 tablespoons sugar

2 1/2 teaspoons baking powder

3/4 teaspoon salt

1 1/4 cups buttermilk

2 large eggs

2 tablespoons (1/4 stick) unsalted butter, melted, plus more for cooking

2 cups fresh blueberries

Pure maple syrup

Preheat oven to 250 degrees. Place baking sheet in oven. Whisk first four ingredients in large bowl. Whisk buttermilk, eggs and 2 tablespoons butter in medium bowl; stir in dry ingredients. Fold in berries.

Heat large nonstick griddle or skillet over medium heat; brush with butter. Drop batter by 1/3 cupfuls onto griddle. Cook pancakes until brown, brushing griddle with more butter as needed, about 3 minutes per side. Transfer to sheet in oven to keep warm. Serve pancakes with maple syrup.

Now, if dad is more of a savory kinda guy, I also found this recipe for an onion frittata that will add even more flavor and substance to the brunch.

ONION FRITTATA

8 large eggs

1/2 cup finely grated Parmesan

3 large fresh basil leaves, torn into pieces

3 large fresh sage leaves, minced

1 teaspoon minced fresh rosemary

1/4 teaspoon kosher salt

1/8 teaspoon freshly ground black pepper

3 tablespoon extra-virgin olive oil

1 cup thinly sliced onion

1/3 cup whole milk ricotta

Preheat oven to 400 degrees. Whisk first seven ingredients in a medium bowl; set aside. Heat oil in a medium ovenproof nonstick skillet over medium-high heat. Add onion and saute until soft, about 6 minutes. Reduce heat to low. Stir in egg mixture. Spoon dollops of ricotta evenly over.

Cook until the frittata begins to set, about 2 minutes. Place in oven; bake until just set, 7-9 minutes. Slide the frittata onto a platter. Cut into wedges, serve hot or at room temperature.

All you need to add is a spicy Bloody Mary or champagne cocktail and some fresh brewed coffee with a splash of Bailey’s and dad will feel appreciated and refortified to hold down his position in the family.

Happy Father’s Day!

Enjoy, get eating and thanks for reading!

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Questions at dinnertime? Chat with me at AskSCHOP, Monday through Friday, 6-8 p.m.

Kysha Harris is owner of SCHOP! which is available for weekly service or for home entertaining. Questions? Comments? Requests? Feedback? Email kysha@iSCHOP.com.