My father died in 1997 and I still remember that breakfast was always my father’s thing. An army cook during World War II, my father Abe aka ‘Al’ Missry A’H was no stranger to the kitchen. He was my mom’s partner in cooking, her sous chef so to speak.
Every morning Al got up early and prepared breakfast for my mother. It was a sign of his love for my mother, but also, it was his quiet time alone in the morning, before we all got up and the kitchen hullabaloo started as we ate and raced for school.
Dad put on a pot of coffee in the percolator. First he measured and boiled the water, then lowered the gas to put in the basket with the carefully measured coffee, simmering the coffee for just the right amount of time. He always made just enough for 2 cups, one for my mom Renee and one for him. They never had a second cup.
Then my dad carefully set the table. My father made the best eggs, scramble or sunny side up.
He had a special aluminum pan just for eggs. I remember fondly watching him put one pat of butter on the bottom of the pan as it heat up, and when it got hot enough, he spread the butter around in the pan, just enough to coat the bottom and then add in the egg. My dad never overcooked the eggs. And the bread! We had white bread, pita, and the best were his Thomas’s English Muffins. Honestly, he should have been in commercials. He toasted them just right, coated them with butter and then spread marble Halvah on top. The crunch, the Halvah in the nooks and crannies, was outrageously delicious. By the time the rest of us had gotten up and dressed and come down for breakfast, he had it all prepared.
After Renee died in 1994, my dad frequented our home, joining us for dinner almost daily. He’d usually get to my house after the kids came home from Hebrew school, and begin by making a salad which we would later eat with dinner. My dad loved a tossed salad and to this day, salads are a staple in my home and that of my siblings. When I got home from work and started to cook for my family, Dad became my assistant, helping in any way he could to make my job easier.
Today’s Father’s Day blog is a tribute to my dad and breakfast! Please go here and try our Father’s Day Brunch ideas. We start with Be’it uh Fronge (Tomatoes and Eggs), a Syrian version if Israeli shashuka and served with pita bread. Add in our Potato Fritata, Cinnamon Pull Apart Bread and Pomegranate Mango drink and you have a winning breakfast!