Each year as Mother’s Day dawns upon us, I find myself reverting back to a time when making toast and scrambled eggs for my mom was my life’s greatest accomplishment. This is, of course, not to say that I’ve had too many more, but I think we can both agree that I’ve cultivated my culinary skills a wee bit. Although my mom has always been impressed during her few opportunities to try my slightly more elaborate dishes, I think we both know that it’s the simplest of dishes (like this one) that bring us the utmost joy and pleasure.
Especially since we haven’t been able to celebrate a Mother’s Day together in years, our fondest memories of Mother’s Day are those that involve an even mini-er me stealthily waking up and cooking some exceptionally magnificent version of toast and eggs, unnoticed. Then, of course, “surprising” mom with the whole self-aggrandizing breakfast-in-bed spiel. Thank goodness for modern technology so that she may enjoy this from Korea vicariously through my blog, as I am sure she is while preparing an even more sumptuous and extravagant meal for the rest of the family. She is quite the extraordinary cook, you know. And despite her modest ways, we all know there’s no competition when it comes to cooking between a daughter and her mom.
Happy Mother’s Day, 엄마. I love you more than toast and eggs could ever express. Heart-Toast & Egg
Adapted from Martha Stewart
Using a cookie cutter or a knife, cut out a small heart shape from the center of a thick slice of bread. Spread each side of bread with herb butter.
Heat skillet over medium heat. Saute bread until golden, 2 to 3 minutes. Lower heat, and gently flip toast.
Break an egg into heart-shaped hole. Sprinkle with a little salt and pepper.
Cover, and cook until egg white turns opaque, about 5 minutes.
Transfer to a plate along with the heart-shaped piece of cutout bread, perfect for dipping into yolk.