The Egg McMuffin story is bologna

It was reported this week that the inventor of the Egg McMuffin died. Herb Peterson, according to an obituary written by the Associated Press, invented the Egg McMuffin in 1972 as a way for McDonald's to introduce breakfast into its menu known primarily for burgers, shakes and fries.

But the truth be told -- my Dad invented the Egg McMuffin, though the history of food will never acknowledge it. He called his sandwich the Briand Special.

Millions and millions of Egg McMuffins have sold over the years. My Dad's sandwich never made it beyond the family kitchen, but we believe the Briand Special was the first breakfast sandwich long before the Egg McMuffin.

The Egg McMuffin, as everyone probably well knows, combines grilled Canadian bacon, a slice of cheese and a fried egg between two pieces of a toasted English muffin.

The Briand Special, as my family well knows, combined a slice of fried bologna and a fried egg between two pieces of a toasted English muffin.

I'm not sure on the exact circumstances on the creation of the first Briand Special. My memory has it happening in the late 1960s, born of need and happenstance. You see, my Mom was the family cook, and an excellent one at that. She always found different and plentiful ways to feed a family that ultimately grew to four boys and four girls, not an easy task. She's still the master in the kitchen, as far as I'm concerned. Whatever prowess I manage to show in the kitchen comes from her.

Dad, on the other hand, was a kitchen klutz; he barely knew his way around a toaster. So out of need on the rare occasion that my mom was taking a time out from the kitchen he likely used whatever was on hand to feed himself, which happened to be English muffins, sliced bologna, eggs, butter and a frying pan.

Peterson worked for an advertising agency that did some early jingles for McDonald's, and he was a franchise owner in southern California. While he fashioned his Egg McMuffin after his love of Eggs Benedict, my Dad's recipe was very utilitarian and was fashioned after his need to eat: fry the slice of bologna, fry the egg, toast the English muffin, combine into a sandwich, and don't forget the ketchup ... that's right, ketchup.

Family lore seems to agree that a Briand Special is not a true Briand Special unless the egg is cooked over easy, yoke in tact. That way, in taking your first big bite, yoke will spill from your sandwich (be careful to have a plate under it). You then sop up the yoke as you eat your sandwich, which creates an interesting looking palette of red ketchup mixing with yellow yoke. A piece of advice: Have lots of napkins on hand.

I like to think that I cook more in the tradition of my mother -- balanced, interesting meals. But occasionally, especially on the weekends, I'll bend to that genetic need for a Briand Special.

Herb Peterson may get history's credit for the Egg McMuffin, but my family knows the truth.

My sister Margaret, in passing around an e-mail to family upon reading of Peterson's death, said: "I'm sure Dad was waiting at the Pearly Gates looking for a royalty check."

Amen to that, sister.