While today is not the official Feast Day of Saint Bernadette, it holds great significance, especially in France. In many ways, you could say that Saint Bernadette has two feast days.
Born Marie Bernade Soubirous on January 7, 1844, in Lourdes, France, she was the eldest of nine siblings. Saint Bernadette was just two days old when her parents, Francois and Louise, had her baptized. She grew up in poor conditions, and suffered health issues her entire life. Her poor health caused her to miss school frequently. At 14, Bernadette was still studying the basics of Catholicism children half her age already knew. Despite all the obstacles, Bernadette was chosen to bring news to the world that Mary was the immaculate conception, mother of God. Today the Basilica of the Immaculate Conception is both a pilgrimage for the faithful seeking the healing waters of Lourdes and a tourist attraction.
Saint Bernadette died on April 16. It is her officially recognized feast day, since she completed her journey home to God on that day. Yet today is also important. For it was today that our Mother Mary promised Bernadette happiness. Not in this life filled with sickness, pain and suffering, but in the next, with Christ in heaven.
Most of us will never experience something as awe-inspiring as a Marian apparition for ourselves. We can trust that these miracles are real. Miracles in the supernatural, biblical sense authenticate for us God’s message, His revelation. Since we might never experience a miracle in that sense, we need to have the faith of a child.
Last Saturday was the Feast of Our Lady of Lourdes. Today, in France, it’s a Feast Day to honor Saint Bernadette. To me, it sounds like a great excuse for an amazing breakfast.
Crab Asparagus Omelette with Hollandaise Sauce
Boiling Water as needed
4 Eggs, separated
8 tablespoons Butter, melted
1/2 tablespoon Lemon Juice
Salt to taste
Pinch Cayenne Pepper
Bring water to a boil either on the stove or in a microwave. Fill thermos with boiling water, place lid to close. Hold to heat thermos while the sauce is made.
Separate egg yolks from white. Reserve whites in a bowl for the Omelettes. Place yolks in a blender. Add lemon juice, salt and cayenne pepper.
Cut butter into small pieces, place in a 2-cup glass measuring cup. Melt butter in the microwave in 20 second intervals until liquefied. Let cool for about a minute.
With blender running, blend egg yolks until pale. In a slow, steady drizzle, add butter. Blend until smooth an thick.
Pour water from thermos. Add sauce to heated thermos. Keep warm until ready to serve.
Crab Asparagus Omelettes
6 Asparagus Spears, trimmed
1 Shallot, minced
1 (6 oz) Crab Meat
3 tablespoons Butter, divided
6 large Eggs
Salt to taste
Black Pepper to taste
3 oz crumbled Goat Cheese, or as desired
Snap wooded ends from the asparagus. Cut tips into 1/2-inch pieces. Season with salt, set aside. Peel and finely mince shallot, set aside. Drain crab meat, pick over to remove any shells or cartilage, set aside.
Heat 1 tablespoon butter in a sauté skillet. Add asparagus, sauté for about 6 minutes, until beginning to tender, turning often. Add shallots, sauté for 2 minutes longer. Add crab meat, divide mixture in thirds. Keep warm over low heat.
Place whole eggs to the reserved whites in a large bowl. Season with salt and pepper. Whisk until well blended.
Melt 1/2 tablespoon butter in an omelette pan. Swirl to coat. Pour 1/3 cup of egg mixture into the pan. Cook omelette, shaking pan often to allow egg to set without over-browning.
Fill half of the omelette with 1/3 of the crab asparagus mixture. Sprinkle about an ounce or so of crumbled goat cheese. Fold omelette over the filling. Slide out onto a warm platter.
Hold in a warm oven. Repeat until 3 Omelettes are cooked and ready.
3 tablespoons Parsley, snipped
3 Green Onions, snipped
Snip parsley and green onions as desired for a garnish.
Remove from oven, slide out onto individual plates. Top with Hollandaise Sauce. Garnish with parsley and green onions. Serve and enjoy.
Country Skillet Red Potatoes
6 medium Red Potatoes
1 tablespoon Olive Oil
1 teaspoon Salt
1/2 teaspoon Black Pepper
1/2 teaspoon Garlic Powder
1/2 teaspoon Smoked Paprika
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, garlic powder and smoked paprika. Fry potatoes until beginning to brown. Taste and adjust seasoning. Keep warm until ready to serve.