Serve Mom Breakfast in Bed this Mother’s Day

Shirred Eggs Benedict with Lemon-Thyme Butter Sauce
Serves 6
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Ingredients
  1. 1/2 cup whole-wheat flour
  2. 1/2 cup all-purpose flour
  3. 1 tablespoon firmly packed light brown sugar
  4. 1 tablespoon chopped fresh thyme
  5. 11/2 teaspoons baking powder
  6. 1/2 teaspoon salt
  7. 1 cup whole milk
  8. 1 large egg
  9. 1/4 cup unsalted butter, melted
  10. 1 teaspoon butter extract
  11. Shirred Eggs (recipe follows)
  12. 6 slices cooked pancetta
  13. Lemon-Thyme Butter Sauce (recipe follows)
  14. Garnish: fresh thyme sprigs, cherry tomatoes
Instructions
  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 1/4 cup mixture into each compartment of a waffle iron. Close cover, and cook for 2 to 4 minutes, or until done. Using a 31/2-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.
Southern Lady Magazine https://www.southernladymagazine.com/
Shirred Eggs
Serves 6
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Ingredients
  1. 6 slices Virginia baked ham, cut into 6 (3-inch) rounds
  2. 6 large eggs
  3. 6 teaspoons Marsala, divided
  4. 6 teaspoons half-and-half, divided
  5. 2 tablespoons unsalted butter, softened and divided
  6. 1 teaspoon salt
  7. 1 teaspoon ground black pepper
Instructions
  1. Preheat oven to 350°. Generously grease 6 jumbo muffin cups.
  2. Place 1 ham round 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 to desired degree of doneness. Let cool in pan for 5 minutes.
Southern Lady Magazine https://www.southernladymagazine.com/
Lemon-Thyme Butter Sauce
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Ingredients
  1. 1/4 cup Champagne vinegar
  2. 1/4 cup vermouth
  3. 1 tablespoon minced shallots
  4. 1 tablespoon chopped fresh thyme
  5. 1/2 teaspoon salt
  6. 1/4 teaspoon ground black pepper
  7. 2 egg yolks
  8. 1/4 cup unsalted butter, softened
  9. 3 tablespoons fresh lemon juice
Instructions
  1. In a small saucepan, combine vinegar, vermouth, shallots, 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. Let cool for 5 minutes. Add egg yolks, whisking until smooth.
  2. Place 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.
  3. Serve immediately.
Southern Lady Magazine https://www.southernladymagazine.com/
Morning Punch
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Ingredients
  1. 3 (11.3-ounce) cans strawberry-banana nectar
  2. 1 (46-ounce) can pineapple juice
  3. 1 cup strawberry syrup
  4. Garnish: fresh strawberries
Instructions
  1. In a large pitcher, combine strawberry-banana nectar, pineapple juice, and strawberry syrup. Garnish with fresh strawberries, if desired.
Notes
  1. 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.
Southern Lady Magazine https://www.southernladymagazine.com/