It is Mother’s Day here in the U.S. Many a card has been bought and flowers delivered to celebrate mothers all over the country. This weekend I have been reminiscing about Mother’s Day past.
My mother passed away about 4 weeks before my youngest son was born. He never got to meet Oma or get to know her sense of adventure. Well, maybe he sensed her adventurous side through me; however, he never had a chance to have a relationship with this sweet, funny, stubborn, beautiful woman.
When we were going through her things, I found she kept almost all of my hand-designed cards to her and some of those old prom pictures I wish I could forget about. In her jewelry box was the mother’s ring we gave her with all 5 of her children’s birthstones in it.
I remember taking her out and thinking this is the last time we are going out to dinner on Mother’s Day. And eventually that became the case when I decided to make her either brunches or dinners, all depending on what everyone else was doing for her.
My mother loved eggs. I remembered going to her house on weekend mornings bringing her a breakfast sandwich from the diner down the road. So, one year I decided to make her a simple poached egg sandwich. It came out perfect, and as my mom bit into the sandwich egg yoke just oozed out over the sides and dripped onto the plate. She loved it, and then told me how she isn’t supposed to eat eggs anymore as she was watching her cholesterol. I like how she told me AFTER she ate the sandwich.
Here is to you mom. Happy Mother’s Day! And to all those who have “mothered” someone in your life, Happy Mother’s Day, whether your own child, adopted, fostered, sister, or your own elderly mother. Have a blessed day.
Until next time, happy creating.
The recipe is simple.
Poached Egg and Bacon Sandwich
6 slices bacon
3 teaspoons white vinegar (optional)
2 english muffins
4 slices cheddar cheese
salt and pepper to taste
Heat oven to 400
In a large skillet over medium low heat cook the bacon until it browns on both sides, flipping bacon over with tongs. Take skillet off of heat and transfer bacon onto a rack over a cookie sheet to drain off the fat.
In a 2 quart pot spray the inside with oil. Bring about 2 inches of salted water to a boil. You can add 3 teaspoons of white vinegar to the water, but I usually don’t, and my eggs come out perfect almost every time.
While waiting for water to boil, toast the english muffins. Butter and then lay a slice of cheddar cheese on each slice of bread. Place muffin slices on a cookie sheet and put in the oven. Leave in there until cheese has melted.
When water boils, turn the heat down to medium low. Break an egg into a coffee mug (I like coffee mugs because they have a handle and so it is easy to maneuver). Slowly slide egg into water. Repeat with the second egg. Cook the eggs for 2 – 3 minutes, or until done to your preference. Remove with a slotted spoon and onto a paper towel.
Place bacon on top of one muffin slice and then add egg on top of bacon. Place the second slice on top of egg. Repeat to make another sandwich. Serve immediately.