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Simply Food: Breakfast Sandwich

May 14, 2013
By Wendy Monro , The Journal

I remember when the kids used to wake me up really early in the morning to wish me a happy Mother's Day. They would run into our room giggling and bearing gifts. Both of them would climb up into my bed and shower me with hugs and kisses. They'd give me whatever gift they made in school and a homemade card with drawings and sometimes a poem. Then, we'd snuggle in bed and maybe watch a movie together while Claud made Eggs Benedict. It was a lovely tradition.

Well, I have noticed some significant changes this year. The kids are definitely growing up. I woke up before anyone else in the house and made a pot of coffee. It was quiet and peaceful. Nobody came running in to smother me in hugs. In fact, Jack wasn't even home. My gift this year wasn't anything homemade or sentimental, but don't feel sorry me. I don't. Claud bought me two tickets to go to the Rolling Stones concert with Daphne. We had a mother and daughter night out.

I don't want to say that this gift outweighs the beautiful paintings, hand prints and decorated photos I have received over the years, but come on! It does. Well, maybe not outweigh, but I'm definitely not complaining. We were in the front row. I made eye contact with Mick Jagger. We had a moment. Maybe I was the only one having the moment but a girl can dream.

Article Photos

Submitted photo
A breakfast sandwich, served with a spring salad.

To make it even more fun, Daphne and I met Katie Perry. She sang Beast of Burden with The Stones and then stood next to us in the audience. I guess Mother's Day is a whole new thing now that the kids are teenagers and the traditions have to grow up and evolve with the children. I'm OK with that. Change is good.

So, Claud, on Mother's Day morning, offered to make Eggs Benedict but I wasn't feeling it this year. I suppose I wanted everything to be new and different. I was feeling like eating something original and exciting. I felt like enjoying a lighter meal without the heavy hollandaise sauce. I can't remember when I have ever turned down hollandaise. So, this took me by surprise. Claud and Daphne were pretty shocked too.

Claud and I rummaged through the refrigerator trying to come up with ideas. At first, we were going to make a vegetable frittata. I was at my friend and neighbor, Nan's house yesterday and she showed me a beautiful egg white frittata she bought at a new bakery in town. I wanted to see if I could make something similar. However, Claud and I noticed that we were out of canola oil and he said it wouldn't work without this. That plan had to be shelved for the time being.

Fact Box

Breakfast Sandwich

Serves: 3

Time: 45 minutes

2 tablespoons olive oil, divided

1 onion, thinly sliced

1 teaspoon sugar

2 roasted red peppers, thinly sliced

10 grape or cherry tomatoes, quartered

5 eggs, beaten

2 scallions, chopped

1 tablespoon sour cream

1 tablespoon eggplant and red pepper dip

3 cornishons or small pickles

3 bagels, sliced and toasted

3 cups spring salad lettuce mix

1 blood orange, sliced

1 tablespoon balsamic vinegar

Heat one tablespoon olive oil in a skillet over medium high heat. Add onion. Saut for five minutes. Add sugar. Continue to cook until brown and caramelized. Set aside. In the same pan, heat the roasted red peppers. Set aside. Heat up another tablespoon of olive oil and saut the tomatoes in this pan for about ten minutes. Set aside. In a large bowl, whisk the eggs and mix in the scallions. In a large skillet, heat the last tablespoon of olive oil. Pour the eggs in and let it cook for about five minutes. Flip this over and cook it on the other side like you are making an omelet. Slice the cornishons or small pickles. Mix together the sour cream and eggplant dip to make a creamy sauce. Toast the bagels to golden brown. Spread the sauce on one side of the bagel. Layer the egg, onion, pepper, and tomato mixture. Top with pickle. Place the lettuce on the side with a slice of blood orange. Drizzle balsamic vinegar on the salad.

Instead, we decided on an egg sandwich. I know, this doesn't sound very festive for a holiday. We didn't want to make just any old egg sandwich. This was something for Mother's Day, so it had to be special. Claud decided to caramelize the onions and use roasted red peppers and sauted tomatoes. I thought it definitely needed a sauce. So, I mixed up some sour cream with a roasted red pepper and eggplant dip. This was so delicious. Then, we made the eggs almost like an omelet so it would not fall apart inside the sandwich and added some spring onions for flavor. Once we layered it all inside of a bagel, we set it alongside a spring salad with balsamic vinegar and a slice of a blood orange.

I really enjoyed this breakfast. It might be a new tradition. I'm not sure. It was perfect for this year and went along well with all of the other changes in the holiday traditions we have made.



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