Mother’s Day, Mississippi Style

Treat mom to breakfast in bed for her special day.

I conducted an unofficial Facebook poll about what Mother’s really want for Mother’s Day.  Some answers I totally expected, some blew my mind while others made me snort coffee out of my nose. Some of my funnier answers,



  •  For chubby midsections to become attractive again.
  •  Fat burning cake (my personal favorite)
  •  10 minutes alone in the bathroom and/or a day at the sap (hint, go for the spa)
  • Family photo album
  •  A really good book, and time to read it
  • An art print made of sweet little toddler foot painted butterflies. And someone else                                                    to clean up all the paint footprints.
  •   To sleep in and have breakfast in bed.

I can’t provide recipes for a fat burning cake and I can’t make chubby midsections fashionable again but I can help out with some great breakfast in bed ideas.

It’s awfully hard to actually surprise a Mom with breakfast in bed. Moms are wise and sneaky creatures and generally know what’s going on, even while asleep.  Use this Mom ESP to your advantage. Let her know that she’ll be getting breakfast in bed. Bring her a cup of coffee and her favorite magazine and let her relax in bed while breakfast magic takes place in the kitchen.

Breakfast in bed doesn’t have to be elaborate to make Mom happy.  In fact, most moms I know are just as thrilled with coffee and doughnuts as they are with juice spritzers and soufflé.  What is non-negotiable is a vase of flowers, hand picked wildflowers are a nice choice.  Don’t forget a handmade card for an extra special touch.

Year’s ago I came across this unique twist on Egg’s Benedict in one of Craig Claiborne’s cookbooks. I couldn’t find the original recipe, so I recreated it as best I could. I did however; take the liberty of substituting small Ciabatta rolls for toast. Since he is one of Mississippi’s favorite sons, I called this dish Mississippi Eggs Benedict.

Mississippi Eggs Benedict

Yield: 4 servings

4 Tablespoons of butter, divided

2 Tablespoons of flour

1 cup of milk

Salt and freshly ground pepper to taste

1/8 teaspoon freshly ground nutmeg

¼ pound grated cheddar cheese

¼ cup white vinegar

4 farm fresh eggs

4 slices cooked ham

2 Ciabatta rolls, split and toasted

Chopped fresh parsley for garnish


To make the cheese sauce:

Melt 2 tablespoons of butter over medium high heat in a saucepan and add the flour, whisking to combine. Continue whisking and cooking the roux for 1 minute to remove the raw flour taste.

Whisk in the milk and season with salt, pepper and nutmeg. Reduce the heat to medium low, and continue to heat until the mixture barely boils and thickens.  Remove from the heat and stir in the cheese, a handful at a time, until it has melted and the cheese sauce is thick and smooth.  Keep warm.

To prepare the eggs and ham:

In a skillet with high sides, bring enough water to cover the eggs when added to a bare simmer. Add the vinegar. Crack the eggs into individual cups, with the water simmering, slip the eggs from the cup into the water one at a time. Continue to cook gently until the white is set, but the yolks remain runny.  Carefully remove the eggs with a slotted spoon and drain on paper towels.

Meanwhile, heat the ham in the remaining 2 tablespoons of butter, turning once.


To serve:

Arrange the Ciabatta halves onto 4 hot plates. Cover each with a slice of ham and a poached egg. Reheat the sauce, if necessary, and spoon some of the hot sauce over the eggs. Sprinkle with freshly ground pepper and parsley if desired.

Serve immediately.

These are a nifty take on a traditional oven pancake.  They puff dramatically and fall quickly. The eggs generate the tremendous lift in the pancakes.  Baking them in muffin tins creates a perfect little cup shape that holds a dollop of goat cheese and a berry or two. Mom will love these!


Pancake Cups

Yield: 12 cups

3 large farm fresh eggs

1 Tablespoon sugar

½ teaspoon vanilla extract

½ cup all purpose flour

¼ teaspoon salt

½ cup milk

4 Tablespoons of butter

4 ounces honey goat cheese, at room temperature

1 Tablespoon confectioners sugar

2 Tablespoon half and half


Preheat the oven to 400°F.


In a large mixing bowl, whisk together the eggs, sugar, vanilla, flour and salt util smooth. Whisk in the milk. Set aside

Place a dab of butter into each well of a 24 well mini muffin tin. Place the pan in the oven for 3-4 minutes or until the butter is melted.

Divide the batter evenly among the muffin wells. Bake for 13-15 minutes, or until the pancakes are puffed and golden brown.  Remove from the oven.


The Filling:

Beat the goat cheese, confectioner’s sugar and half and half together until light and fluffy. After the pancakes have fallen, spoon a dollop of the filling in each crater and top with fresh berries.

For little ones who want to make something special for mom, these Flower Pretzel bits are perfect.


Flower Pretzel Bites

Square pretzel “snaps”

Cookie decorating squeezable icing, white


Arrange the pretzel snaps on a work surface covered with wax paper. Using the icing as glue put a dab of glue on the “m” side of the candy and glue it to the center of the pretzel. Continue gluing m&m’s around the center of the “flower” until the flower is complete.


Contact us: (803) 767-5711 | P.O. Box 675, Blythewood, SC 29016 | [email protected]