I’m loving the idea of having “special guests” feature on my blog, and today, I’d like to introduce you to old high school chum Peter Martin. Peter was on Facebook this Christmas morning posting pictures of his beautiful daughters and singing the praises of a Wife Saver recipe, which immediately caught my attention.
Wife-saver is an attractive name for a recipe, because it implies simplicity, something that does not require any lessons how to chiffonade leafy greens, or explain why “we” don’t make tourtière at Christmas. To me, it means, the husband can cook this completely on his own, and his partner in life can easily spend time soaking in the tub, reading a book and not have to flinch with something goes bang in the kitchen. It means a few moments of serenity. So I post this for all the men out there who might want to give their wife a break (hint hint, oh I hint) and cook up something delicious to feed a crowd.
It should be noted that Peter is the one that got me connected with Opimiam wine club, and thus my overwhelming wine supply. You will soon understand how it is that Peter and I got along so well in high school.
Here’s the Wife Saver recipe, in Peter’s own words:
16 Slices whole grain bread, crusts removed
16 Slices of Canadian back bacon or turkey bacon
Shredded sharp (old) cheddar cheese (Emmenthaler too???)
4 Eggs & 1 small carton of egg whites
½ tsp pepper
½ to 1 tsp dry mustard
¼ cup minced onion
¼ cup finely chopped green pepper ( I use celery, less overpowering…u know?)
1 to 2 tsp Worcestershire sauce (I don’t subscribe to this one)
3 cups skim milk
½ cup butter
Special “K” or crushed Cornflakes
Open a bottle of wine…preferably a magnum.
Put 8 pieces of bread in a 13- x 9-inch (3L) buttered glass baking dish and replenish your fishbowl with a stem with your wine of choice. Cover dish entirely with bread slices. Cover bread with thinly sliced bacon. In butter, fry vegetables until translucent or until your glass of wine needs a refill. Spread over top of bacon. Top with grated cheddar cheese or emmenthaler. Butter the tops of 8 more pieces of bread, and place buttered side up on top of the cheese. Chase it with a rum n egg nog.
In a bowl, beat eggs, egg whites and pepper. Add mustard, Worcestershire, milk and Tabasco and mix until blended or until your scotch glass needs refilling. Pour over the bread (not the scotch silly, the egg mixture) cover and refrigerate overnight.
In the morning, cover with crushed Special “K” or Cornflakes (I don’t do this because the crumbs get in my fishbowl).
Bake at 350°F (180°C) covered, 1 hour. Then remove cover and cook til brown. Let sit 10 minutes before serving. Serve with fresh fruit and tequila shots.
5 Comments Add yours
I think most “wife saver” brunch recipes are called that because they’re made the night before and the wife just has to stick them in the oven on the day they’re served. So they’re not so much “labour saving” devices as “split the labour over 2 days” devices. Needless to say, I like your idea better.
P.S. Merry Xmas!
This recipe is from the old Best of Bridge Cookbooks we all bought (those people that are MY AGE) back in the 70’s – even I was in HS then. It has been switched up a tiny bit – but it became the rage all over my neck of the woods. I have been making it for Christmas morning, as have most of my girlfriends for the last 30 plus years. It is really delicious. Could it be all that melted butter on top. For the original recipe, to see how he has adapted it – just google “The Best of Bridge Wife Saver recipe”.
I was so excited when I saw this title on your site – you MUST try it Cathy. It is YUMMY – and we do make it the night before (or even two days before is fine) and then put it in the oven when we open gifts in the am. It smells SO good. Leave it set for 20 minutes or so, and then be prepared for some eye opening YUM! You have a good buddy in your pal Peter!
Apparently, I’ve been living under a rock because I just heard about this Wifesaver today.
It looks delicious! I can’t wait to bake one.