Alice Currah, a Lake Forest Park mom and food blogger, makes egg sandwiches that are quick and easy to prepare, and a huge hit with her kids.
WE TALK ABOUT the egg being incredible, but what about the egg sandwich? It’s the go-to breakfast in my busy house: a single egg microwaved in a teacup, plopped on a toasted English muffin, topped with condiments and optional veggies or meats. There’s a reason the fast-food version is a hit; the home edition is a portable, balanced, completely craveable meal in less than two minutes.
Also incredible is the woman who tipped me to that simple, sturdy staple — Alice Currah, who has quietly built a food-star career along with her own hectic life as a mom of three.
NBC’s “Food Fighters” show recently featured Currah in an episode titled “This Soccer Mom Sizzles.” She authored a “Savory Sweet Life” cookbook based on her hit blog of the same name, writes recipes for PBS parents and hosts the PBS “Kitchen Explorers” show. In a twist on her childhood dream of winning the Pillsbury Bake-Off (professionals aren’t eligible to enter), she has judged the event, instead.
The Lake Forest Park resident has become one of my go-to recipe sources. Currah packs flavor and quality into her creations while being budget-conscious and down-to-earth. She values scratch cooking but doesn’t look down on shortcuts.
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“Three things I am unapologetic about: my microwave, my food processor and my blender. You can make an amazing cheesecake in the blender,” she tells me on a recent walk before driving her student-athlete daughter to a game in Wenatchee.
“It’s all about finding what works within your own constraints of time and money.”
Those egg sandwiches, for instance, came out of her own wish for better on-the-go options than coffee shops or McBreakfasts.
“My kids loved the ones at Starbucks. Do you know how much those cost at Starbucks?” she asks.
Currah was born in Seattle, where, she recalled in her book, “Dad’s garden was nearly as big in square footage as our tiny brick home.” Her parents worked long hours in their travel agency, her mother preparing one-pot meals in the morning that would be ready for hungry kids after school. “In hindsight, we should have appreciated her spaghetti more.”
She began her blog in 2009 as a way to recapture time for herself after a day’s responsibilities with young children. Her computer and SEO knowledge, not to mention her cooking chops, helped build it into a job.
Currah is more than capable of complex, time-hogging kitchen masterpieces. (She’s also a former professional cake decorator, and won a Saveur magazine photo contest for her plates of Korean banchan.) What I appreciate as much as her breakfast ideas, though, is how she works to find balance. The savory sweet life isn’t always simple, but she makes it seem possible. Or, as she puts it, “I’m pretty good about seeing what’s on my plate.”
Fast and Easy Egg Muffin Sandwiches
1 teaspoon water
1 to 2 tablespoons shredded cheese (your choice of cheese)
1 whole-wheat English muffin, split and toasted
1 tablespoon mayonnaise
½ teaspoon Dijon mustard
Optional ingredients: salt and pepper, spinach, tomato slices, Canadian bacon, ham, sausage, regular or turkey bacon
1. Crack an egg into a microwave-safe container that is similar in size to the English muffin. Coffee mugs work great. Add water, and beat the egg until well-mixed. Sprinkle shredded cheese on top of the egg mixture.
2. Place container in the microwave, and cook for 35 to 40 seconds until all the liquid is cooked off.
3. While the egg is cooking, spread mayonnaise on each half of the English muffin, as well as Dijon mustard on one side. When the egg is ready, place it on top of the bread and top it off with the other half of the bread. The egg will be hot, so be careful not to bite into it too quickly.
Courtesy Alice Currah, PBS’ “Kitchen Explorers”