Father Edward Hathaway – and a recipe for Crescent Breakfast Tarts| National Catholic Register

Father Edward Hathaway

“Culinary variety is also an expression of the rich culture of peoples and nations around the world,” says the Virginia priest, “some of which I’ve had the privilege of visiting over the years.”

Scrolling the internet often produces remarkable and appealing websites or videos. And for food-minded Catholics, what a treat to find a cooking video from a priest like: this one† Of course, relatives and his friends and parishioners at Saint Mary’s Basilica in Alexandria, Virginia, need to understand this about Father Edward Hathaway: He’s a foodie, with a discerning palate.

When he travels on pilgrimage to different countries, he likes to taste different cuisines.

“Blessed with an optimistic temperament, I have always been open to exploring God’s miracle as revealed through the food and cuisine of different regions of the world,” he said. “The culinary variety is also an expression of the rich culture of peoples and nations around the world, some of which I have had the pleasure of visiting over the years.”

And as Father Hathaway said, “When you return from a trip abroad, such as a trip to Spain or Italy, preparing and enjoying an indigenous dish is a way to remember the pilgrimage. For example, on the feast day of St. Thérèse of Lisieux, enjoying a good French white wine and sole à la Normandyis a fun way to honor the saint and enjoy the community that a good meal brings.”

As it turned out, he explained, his passion for food and cooking started in childhood. He grew up in a family with a large family and a stay at home mother. Watching his mother cook, he said, taught him many cooking skills. Father Hathaway recalled that for brunch after Mass, his family would be in the kitchen making brunch items, such as eggs and bacon and English muffins.

“My mother was a good cook,” he said, “and as teenagers we could bake cookies… and help make homemade pizzas. We ate dinner together as a family. … The connection with food was especially on Sundays important.” Cooking and eating together has certainly given Father Hathaway pleasure, and he has found that cooking in itself can also be relaxing.

Inspired by watching various cooking shows, “I decided like a lark to film making tiramisu with a brother priest,” he said, “and it was a bit of a hit with my friends. I made 10 or 15 videos here in St. Mary’s and that started after making tiramisu for a Christmas party for the staff here.A lot of people loved the video so I decided to combine the cooking with the liturgy.

“I think a video is a way of being present for people,” he said, “and people love to see their priest doing normal things. It creates a personal bond because we all have to cook and eat… and when they see us [priests] doing ordinary things brings us together.”

As a priest, Father Hathaway understands how God created man with the need to eat every day, and how God offers himself to mankind in Holy Communion.

“Jesus comes to us in bread and wine when we receive the Eucharist,” he said.

Recipe: Crescent Breakfast Cake

Featured in Father Hathaway’s Christmas video, this recipe would be delicious year round. The recipe was originally published on March 2, 2021 in lovely

Serves 4 to 6

  • 1 can of half-moon dough
  • 6 eggs
  • 2/3 cup white cheddar
  • 4 slices of cooked bacon
  • Kosher salt
  • Freshly ground black pepper
  • 1 tbsp. chopped chives for garnish

Preheat the oven to 400° and line a medium sized baking tray with baking paper. Place the half-moon pastry on the baking sheet and pinch the seams together.

Fold the edges of the dough inwards to form a crust. Break the eggs on the half moon dough and sprinkle with cheese. Place the bacon on top and sprinkle with salt and pepper.

Carefully transfer baking sheet to oven and bake until crust is golden brown and egg whites set, 10 to 15 minutes. Garnish with chives. Cut into squares and serve warm.

// Facebook
window.fbAsyncInit = function() {
appId : ‘347756275321330’,
xfbml : true,
version : ‘v2.12’

(function(d, s, id){
var js, fjs = d.getElementsByTagName(s)[0];
if (d.getElementById(id)) {return;}
js = d.createElement(s); = id;
js.src = “”;
fjs.parentNode.insertBefore(js, fjs);
}(document, ‘script’, ‘facebook-jssdk’));

function getCookie(cname) {
var cs = document.cookie.split(/;s*/),
name = cname + ‘=’;
for (var i = 0; i < cs.length; i++) {
if (cs[i].indexOf(name) == 0)
return cs[i].substr(name.length);
return '';

function setCookie(cname, value, expDays) {
var c = cname + '=' + value;
if (expDays) {
var d = new Date();
d.setTime(d.getTime() + expDays * 24 * 60 * 60 * 1000);
c += '; expires=" + d.toUTCString() + "; path=/';
document.cookie = c;