Being a mom is hard work. They have a never-ending list of chores yet always find the time to listen: to job complaints, money troubles, whining about (still) being single. And don't even get me started about working moms. On special occasions like Mother's Day, it's been my experience that an invitation to stay in bed just a little longer is sometimes better than anything money can buy. Since I'm a photographer and my sister Christina is a chef, we thought we'd share a beautiful and delicious Mother's Day breakfast in bed that's sure to show her just how much you care. And when she thanks you for all of your efforts, just shrug and say, "I got it from my mama."
Large, fresh eggs.
Bring a pot of water to a boil. Add a large pinch of salt, which will help the shell peel off the egg once cooked.
Add the eggs to the boiling water and cover immediately. Turn heat off and set a timer for six minutes.
Pull eggs out and serve right away. Shock them in a bowl of ice water if you want to stop the cooking for a cold application.
1 cup all purpose flour
2¼ cups cornmeal
⅓ cup sugar
1 tablespoon baking powder
1 teaspoon baking soda
¾ teaspoon salt
8 tablespoons butter, melted
In a large bowl, whisk egg whites until they form stiff peaks. Set aside. In a small bowl, whisk egg yolks and sugar together until the sugar dissolves.
Sift together all the dry ingredients and mix well. Set aside.
Fold egg yolks into the whites, keeping the whites as light as possible. Add buttermilk and melted butter.
Gently fold dry ingredients with the wet ingredients until the mixture just comes together. Do not over mix. Cook right away, or refrigerate for up to an hour for extra-fluffy pancakes.
Mixed Berry Compote
2 cups each blackberries, raspberries, blueberries
½ cup sugar
1 lemon, zested and juiced
2 tablespoons water
Combine all the ingredients in a heavy saucepan and turn stove on low. Cook until the fruit breaks down, about 30 minutes.