Serve Mom Breakfast in Bed this Mother’s Day

In a medium bowl, combine whole-wheat flour, all-purpose flour, brown sugar, thyme, baking powder, and salt.

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 3 1/2-inch round cutter, cut waffles into rounds.

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.

Preheat oven to 350 ̊. Generously grease 6 jumbo muffin cups.

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.

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.

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.

In a large pitcher, combine strawberry-banana nectar, pineapple juice, and strawberry syrup. Garnish with fresh strawberries, if desired.