Breakfast in Bed on Mother’s Day
The dynamic duo behind Canal House Cooking share recipes guaranteed to put a smile on Mom's face.
Breakfast in bed is a longstanding Mother’s Day tradition for both of us. We made breakfasts for our mothers, and our daughters have made them for us. It always involves a bed tray, a vase of flowers picked from the spring garden, and a set of pretty breakfast china—perfect for such an occasion. Depending on the age of the young cooks, menus have included: fried eggs (burnt crispy on the edges while still raw in the center) cooked in an Easy-Bake Oven to perfectly prepared Eggs Benedict. This year we’re having Buttermilk Love Cakes, Eggs en Cocotte, and (mother’s little helper) Ramos Fizzes.
—Christopher & Melissa, Canal House
- 2 large eggs, separated
- 1 cup buttermilk
- 2 tablespoons melted butter
- 1 cup cake flour
- 1 tablespoon sugar
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- Vegetable oil
- Whisk the egg yolks into the buttermilk in a medium mixing bowl. Whisk in the butter. Put the flour, sugar, baking powder, baking soda, and salt into a sieve and sift it into the buttermilk. Lightly whisk until the batter is just mixed (a few lumps won?t hurt).
- Put the egg whites in a clean mixing bowl and beat with a whisk until soft peaks form. Use a rubber spatula to fold them into the batter. Don?t overwork the batter, keep it light and fluffy.
- Pour a little oil onto a nonstick griddle or large skillet. Wipe out the oil with a paper towel, leaving only the thinnest film. Heat the griddle over medium-high heat until hot. Pour about 1?4 cup of batter on the griddle. Cook until little holes appear on the surface and the cooked side of the pancake?lift the edge to check?is golden brown, about 1 minute on each side. Slather on the butter and a few good glugs of real maple syrup.
- Makes About 18 4-inch love cakes
- 4 tablespoons butter, softened
- ¾ cup heavy cream
- ½ cup poached chicken or lobster chunks, small peeled raw shrimp, cooked spinach, or a few slices of black truffle
- Salt and pepper
- 4 eggs
- Ground nutmeg
- Small handful chopped chives, tarragon, parsley, or other tender herbs
- Preheat the oven to 400°. Butter four 4-ounce custard cups or deep ramekins with 2 tablespoons of the butter. Add a splash of the heavy cream to each cup and set aside.
- Generously season the chicken or other ingredient of your choosing with salt and pepper, then nestle some of it into the bottom of each cup. Crack an egg into each cup. Season each with a little salt and pepper and a pinch of nutmeg. Divide the remaining cream between the cups, carefully pouring it over each egg. The cream should pretty much cover the eggs. Season with a little more salt, pepper, and nutmeg. Top each with a knob of the remaining 2 tablespoons butter.
- Set the cups into a deep pan filled halfway with simmering water. Carefully transfer the pan to the oven. Bake the eggs until the cream is bubbling, the tops have browned, and the eggs are barely set (they should tremble when you jiggle the cups), about 10 minutes. The eggs will continue to cook once they?ve been removed from the water bath.
- Remove the cups from the water bath and sprinkle the eggs with chopped herbs. Serve the eggs in their cups with slices of hot buttered toast.
- ¾ cup whole milk
- 3 ounces dry gin
- 1 teaspoon fresh lemon juice
- 1 teaspoon fresh lime juice
- 1 teaspoon orange-flower water
- 1 egg white
- 2 tablespoons powdered sugar
- Put the milk, gin, lemon and lime juices, orange-flower water, egg white, and powdered sugar into a cocktail shaker filled with ice cubes. Cover and shake vigorously. Pour into 2 tall glasses and serve.