By 300 Sandwiches
Posted in Breakfast, recipes | Tags : bacon, breakfast, cheddar, easy, egg, egg salad, John McDonald, Today
E and I were both emotional over breakfast yesterday.
We were watching the “Today” show, and they had a story on kids being adopted by real families on air. Touching enough, but at the end of the segment, they showed a roundup of all of the kids with their new parents, you know, to really tug at the viewers heartstrings.
These cute loving kids were being hugged and held by their new adopted families—single mothers and married couples. But then we saw the two most adorable 8 month old twin black girls being adopted by two middle aged gay men. “Wait, let’s rewind that!” E said.
I started crying—I wasn’t shocked, nor did I think “Today” was trying to make some political statement on gay marriage or race relations by including this family. But the image itself of these well-dressed men holding these beautiful little girls in their arms was just so…amazing. It could have been because these scrumptious little girls were dressed in these gorgeous pink dresses, and looked so content nuzzled in the arms of these big strong men in suits who could not have been happier or more proud to adopt these kids. In all, their family photo was a fitting snapshot in the middle of the others included to remind people that family doesn’t have a traditional definition anymore. And, it was also SO. DAMN. CUTE.
Moreover, E, a straight dude who just a few weeks ago winced at my talk of babiesbabiesbabies, also got emotional about the segment. “That right there is awesome,” he said. “Look at that, could that not be any more cool?”
Though the show might have made E emotional, breakfast toughened him up. I made a manly egg salad packed with bacon, Vermont cheddar and a pinch of red chili flakes courtesy of our good friend John McDonald, the co owner of several sleek restaurants in New York, including Lure Fishbar, and Mexican joint El Toro Blanco. Egg salad is usually dainty in my opinion, with just a touch of dill and mayo. This egg salad had kick. Bacon and chili flakes grow hair on your chest!…kind of.
John is one of the fittest, sharpest dudes I know, and his restaurants are packed with pretty people who like to eat well. He also got married this year to an absolutely fabulous yet super cool woman, Georgia. He’s fit, he’s cool, he’s married to a great gal. Naturally his egg salad was going to be a tasty breakfast for my manly E.
4 eggs, soft boiled and peeled
4-5 strips of bacon, chopped
1 teaspoon dijon mustard
2 ounces Vermont cheddar cheese, cubed
1 stalk celery, finely chopped
1 1/2 tablespoons chopped fresh parsley
pinch red chili flakes
pinch black pepper
4 pieces of whole wheat bread (I used whole wheat sourdough, for a different taste)
In large bowl, mash soft boiled eggs with all of the ingredients except the bread. Toast bread. Scoop out egg salad onto toasted bread. Top with other slice and serve. Or, if you’re watching your carb intake, eat it open faced with a knife and fork.
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