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A Better Eggs Benedict for Mom

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My first memory of Mother’s Day is the year that Maggy and I were old enough to orchestrate “breakfast in bed.” We told Mom to stay under the covers while we tottered in with a precariously balanced tray of toast, fruit salad, homemade cards, and a fresh-cut flower. We were proud. I think she was, too.

Mom never wants presents; she just loves to be cooked for. Over the years we’ve baked her many scones and muffins, and she has been very thankful. But our mama loves a savory breakfast like eggs Benedict. This year, I got wise to what she really wants, and made it a little lighter so she doesn’t have to feel bad eating it all.

About Sharon Damelio

I love to cook and to write–both of which I learned at my parents’ elbows. After graduating from college, I worked at Fine Cooking magazine as the Assistant Web Editor. After two glorious years there, I returned to graduate school and now work at WhyHunger, an NYC-based nonprofit that is building a movement to end hunger and increase access to fresh, nutritious food. In the kitchen, I fancy myself the culinary version of an armchair-traveler, but I’m also a devoted baker. Some days, when work is overwhelming and the world seems bleak, methodically creating a batch of bread, cookies, or scones is all the relaxation I need.

4 Comments

  4. Deanna says

    My children made eggs benedict for me this Mother’s Day – fabulous! Not the light version – so I guess I’ll need to hit the treadmill this afternoon!

    Reply

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