I love the Mother’s Day commercials that depict perfect-looking children sneaking into their parents’ bedroom and waking their mother with a platter of homemade breakfast foods, which the smiling woman immediately pops out of bed to eat.
But as we know, these commercials aren’t all that realistic. I’d have to get up pretty darn early to surprise my mom, and even if I did, one of two things would happen: either whatever food I had prepared would be devoured by the two family dogs who sleep on my parents’ bed with them, or my mom would wake up just long enough to ask me to come back in a couple of hours. Unless the platter contained one of these breakfast sandwiches, that is.
Most breakfast sandwiches are built around eggs and bacon. The latter wasn’t an option here, so I replaced it with another protein: smoked salmon. From there, I called upon a couple of ingredients that I already know play nice with smoked salmon, thanks to their coexistence at many a Yom Kippur break-fast spread. Finally, a simple mixture of ripe avocado and a dollop of mayonnaise spread on the crusty bread adds tang and serves to keep all of the elements in place, making for a breakfast sandwich worth waking up for.
Mother’s Day Breakfast Sandwiches
Makes 4 sandwiches
½ very ripe avocado
1 tablespoon mayonnaise
4 eggs
2 tablespoons white wine vinegar
4 ounces smoked salmon
½ red onion, sliced thin
1 cup arugula
Bread of your choice, sliced and toasted
1. In small bowl, mash avocado, then add mayonnaise and stir to combine. Season with salt and pepper and set aside.
2. FOR THE EGGS: Line a dinner plate with paper towels. Fill medium saucepan with two inches of water. Add vinegar. Bring to boil over high heat, then reduce heat and bring water to simmer. Crack eggs into shallow bowl, then slide eggs from bowl into water, taking care not to break yolks. Poach until yolks are set but still runny, about 3 minutes (or longer if you like your yolks more firm). Using a slotted spoon, carefully remove eggs from water and transfer to paper towel-lined plate to drain. Season with salt and pepper.
3. TO ASSEMBLE: Spread some of the avocado mixture on two slices of bread. Place egg on bottom bread, then follow with 1 ounce salmon, red onion, and arugula. Top with second slice of bread.
This post has been contributed by a third party. The opinions, facts and any media content are presented solely by the author, and JewishBoston assumes no responsibility for them. Want to add your voice to the conversation? Publish your own post here. MORE
