Serve Mom Breakfast in Bed this Mother’s Day

Shirred Eggs Benedict with Lemon-Thyme Butter Sauce
Makes 6 servings
  • ½ cup whole-wheat flour
  • ½ cup all-purpose flour
  • 1 tablespoon firmly packed light brown sugar
  • 1 tablespoon chopped fresh thyme
  • 1½ teaspoons baking powder
  • ½ teaspoon salt
  • 1 cup whole milk
  • 1 large egg
  • ¼ cup unsalted butter, melted
  • 1 teaspoon butter extract
  • Shirred Eggs (recipe follows)
  • 6 slices cooked pancetta
  • Lemon-Thyme Butter Sauce (recipe follows)
  • Garnish: fresh thyme sprigs, cherry tomatoes
  1. In a medium bowl, combine whole-wheat flour, all-purpose flour, brown sugar, thyme, baking powder, and salt.
  2. In a separate bowl, whisk together milk, egg, melted butter, and butter extract until well combined. Add milk mixture to flour mixture, whisking until smooth. Spoon about ¼ cup mixture into each compartment of a waffle iron. Close cover, and cook for 2 to 4 minutes, or until done. Using a 3½-inch round cutter, cut waffles into rounds.
  3. Place 1 waffle round on top of each Shirred Egg in muffin pan. Place cutting board on top of pan. Carefully invert pan. Top each portion with a cooked round of pancetta. Serve with Lemon-Thyme Butter Sauce. Garnish with fresh thyme and cherry tomatoes, if desired.

Shirred Eggs
Makes 6 servings
  • 6 slices Virginia baked ham, cut into 6 (3-inch) rounds
  • 6 large eggs
  • 6 teaspoons Marsala wine, divided
  • 6 teaspoons half-and-half, divided
  • 2 tablespoons unsalted butter, softened and divided
  • 1 teaspoon salt
  • 1 teaspoon ground black pepper
  1. Preheat oven to 350 ̊. Generously grease 6 jumbo muffin cups.
  2. Place ham rounds in bottom of each muffin cup. Crack 1 egg over each ham round. Spoon 1 teaspoon Marsala, 1 teaspoon half-and-half, and 1 teaspoon butter over each egg. Evenly sprinkle with salt and pepper. Bake for 10 to 12 minutes, or until desired degree of doneness. Cool in pan for 5 minutes.

Lemon-Thyme Butter Sauce
Makes about ½ cup
  • ¼ cup Champagne vinegar
  • ¼ cup vermouth
  • 1 tablespoon minced shallot
  • 1 tablespoon chopped fresh thyme
  • ½ teaspoon salt
  • ¼ teaspoon ground black pepper
  • 2 egg yolks
  • ¼ cup unsalted butter, softened
  • 3 tablespoons fresh lemon juice
  1. In a small saucepan, combine vinegar, vermouth, shallot, thyme, salt, and pepper over medium-high heat. Bring to a boil, and cook for 5 to 6 minutes, stirring occasionally, until mixture is reduced to 2 tablespoons. Cool for 5 minutes. Add egg yolks, whisking until smooth.
  2. Put mixture in the top of a double boiler over simmering water. Cook for 1 to 2 minutes, whisking constantly, or until mixture begins to thicken. Remove from heat, and gradually whisk in butter until melted. Whisk in lemon juice. Serve immediately.

Morning Punch
Makes about 3 quarts
  • 3 (11.3-ounce) cans strawberry-banana nectar
  • 1 (46-ounce) can pineapple juice
  • 1 cup strawberry syrup
  • Garnish: fresh strawberries
  1. In a large pitcher, combine strawberry-banana nectar, pineapple juice, and strawberry syrup. Garnish with fresh strawberries, if desired.
Try serving Morning Punch over Pineapple Ice Cubes. Simply drain an 8-ounce can of sliced pineapple, and cut slices into 1-inch pieces. Place in compartments of ice cube trays. Fill with water, and freeze.

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May June 2022 cover of Southern Lady