With all that mothers do, 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 breakfast in bed. Find the recipes for our Shirred Eggs Benedict with Lemon-Thyme Butter Sauce and a fruit-filled Morning Punch on the next page.
If you’re looking for a year-round way to remind Mom of your abiding affection, consider a Mother’s Day gift subscription to Southern Lady, exclusive Southern Lady stationery, or our Southern Lady specialty teas.
If she’s already a faithful Southern Lady reader, let us recommend one of our sister titles: Southern Home, The 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.
- 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
- 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 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.
- 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.
- 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
- 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.
- 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
- 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.
- 3 (11.3-ounce) cans strawberry-banana nectar
- 1 (46-ounce) can pineapple juice
- 1 cup strawberry syrup
- Garnish: fresh strawberries
- In a large pitcher, combine strawberry-banana nectar, pineapple juice, and strawberry syrup. Garnish with fresh strawberries, if desired.
Discover seasonal style ideas, delicious recipes, and more by ordering your Southern Lady subscription today!
