Today is the Feast Day of Saint Joseph, husband of Mary. We really don’t know much about Joseph except that he was Mary’s earthly Husband, the earthly father to Christ and that Joseph came from Bethlehem.
Much of what we think we know is really based on speculation and customs of the time. In all likelihood, Joseph died sometime after Jesus was twelve, but long before his ministry began. There is no mention of Joseph in Jesus’ life beyond searching for Jesus in Jerusalem and finding him in the temple. The only reference to Joseph once Christ began his ministry was that the people of Nazareth knew Christ as the son of a carpenter.
Now this reference leads to a great deal of speculation. It is believed that Joseph was more than a simple carpenter. He was a craftsmen. The original Greek passage describes Joseph as a “tekton,” which had various meanings in the ancient world. He would more accurately be described as a highly-skilled laborer. One that was sought after for his ability to work with a variety of materials and tools of his trade. It would not be farfetched to assume that Joseph took Jesus with him as an apprentice. The two would have traveled together throughout Nazareth and the surrounding villages as well. This would explain why people in the area not only knew Jesus, but also knew his father.
We know that Joseph was a good man, that he worked hard for his family, that he loved Jesus as his own. He was a good and faithful husband. There is much to admire about a man of honor, with a strong sense of duty and fatherhood.
What better way is there to honor any father than with a wonderful breakfast? Growing up, breakfast was my favorite meal of the day. Often we enjoyed quiet mornings before the chores and activities of the day. And often I got to spend that time with my father in our kitchen. Dad was usually the one in charge of breakfast. Mom’s kitchen duties usually centered around the evening meal. And with good reason. Dad was a morning person, up with the first light of day. Mom loved to sleep in and start her day with a cup of coffee in bed. I’m a blend of them both. I’m up with the first light, but can’t face the day until after that first cup of coffee.
Once the coffee’s brewed, it’s breakfast time! Happy Saturday everyone!
Fried Eggs over Muffins with Country Potatoes
Fried Eggs and Muffins
8 English Muffins, split
Butter as needed
2 tablespoons Bacon Dripping
2 tablespoons Vegetable Oil
Salt to taste
Black Pepper to taste
Split English Muffins open, toast until golden in the toaster.
Butter muffins, place cut sides together to make 4 stacks of 2 muffins each. Wrap in foil and keep warm in the oven until ready to serve.
Melt bacon dripping in a large skillet over medium-low heat. Add oil to coat the bottom of the pan in about 1/8-inch of oil. Let warm.
Gently crack eggs, one at a time into a ramekin dish, pour into the warm skillet. Cover and let eggs fry for about 2 or 3 minutes, just until the whites are set.
Tilt pan slightly, splash oil over the tops of the eggs to finish cooking so that whites are fully cooked while the yolks are still runny. Season with salt and pepper.
To serve, plate 2 muffins, buttered side up on each individual plate. Top each muffin with a fried egg. Serve with potatoes and enjoy.
Country Breakfast Potatoes
4 large Red Potatoes
Olive Oil as needed
Salt to taste
Black Pepper to taste
Onion Powder to taste
Smoked Paprika to taste
Wash potatoes. Cut into cubes and place in a saucepot. Add water to cover potatoes. Bring to a boil, let cook for 7 minutes or almost cooked through.
Drain well. Let potatoes sit for about 5 minutes to “air” dry.
Heat a cast iron skillet over medium heat. Add oil to coat the bottom of the pan.
Place potatoes in skillet, season with salt, pepper, onion powder and smoked paprika. Toss around in the pan to distribute seasoning, then spread out in a single layer.
Fry potatoes until beginning to brown, about 8 minutes. Taste and adjust seasoning.
Turn potatoes and continue to fry until golden brown, maybe 5 minutes longer. Keep warm until ready to serve.