Shirred Eggs Benedict with Lemon-Thyme Butter Sauce
 
Makes 6 servings
Ingredients
  • 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
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 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.
Recipe by Southern Lady Magazine at https://southernladymagazine.com/serve-mom-breakfast-in-bed-this-mothers-day/