Serve Mom Breakfast in Bed this Mother’s Day

Mother's Day Breakfast in Bed - Southern Lady Magazine

To the one who bandaged scrapes and wiped away tears, who gave words of abiding encouragement and shared heartfelt wisdom. With all that Mom has done over the years, finding the right way to celebrate her on Mother’s Day can be a challenge. What does one get for the woman who has given you so much? To express gratitude, we find that acts of service are especially meaningful. So come Sunday, let mom relax and stay in bed just a little longer while you prepare a gourmet Mother’s Day treat: Shirred Eggs Benedict with Lemon-Thyme Butter Sauce. Serve it with our fruit-filled Morning Punch for a refreshing start to her special day.

If you’re looking for a year-round way to remind Mom of your abiding affection, consider a Mother’s Day gift subscription. If she’s already a faithful Southern Lady reader, let us recommend one of our sister titles: Cottage Journal, Victoria, or Taste of the South. Whether she loves decorating, entertaining, or preparing fine Southern fare, the Hoffman Media store has an ideal addition to her reading list.

 

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/