Fess up. Yes you. You know who you are. Last year's Mother's Day was a bust.
Remember when your wife asked you what you got her for Mother's Day and you, having forgotten the occasion, got defensive and said, “You're not my mother?” Remember little Timmy making a Mother's Day gift for his kindergarten teacher but not his own Mommy? And how 'bout sending a tacky email card to your Grandmother, the mother of all mothers, when you know she won't use a computer because it will give her cancer? The point is: you forgot the day celebrating the matriarch of the family — the woman who spent nine months in labor (twice!) to give you the children who next month will be considering how to overlook Father's Day if you don't set a good example.
Relax. You are going to be better prepared this year. For starters, get the kids involved in the morning so Mom won't be waiting in bed (in full make up, no less) for a breakfast tray that never appears. Nothing says “I love you Mommy!” like a good hollandaise sauce, unless it's a good one-way ticket to Cabo, but that's not going to happen. At least not before the laundry is caught up, aka never. The following recipe for Eggs Florentine, a take on Eggs Benedict using spinach in lieu of Canadian bacon, is one of my favorites because A) you make the sauce in the microwave, which is super easy for the little guys wanting to lend a hand and B) the hollandaise is made with cream which really adds to its fluffiness.
Fluffy Hollandaise Sauce Ingredients
1/4 cup butter or margarine
1/4 cup whipping cream
2 egg yolks, well beaten
1 Tablespoon lemon juice
1/2 teaspoon dry mustard
1/4 teaspoon salt
Preparation: Place butter in 1 quart bowl. Microwave on high one minute or until melted.
Add remaining ingredients. Mix well. Microwave one minute to 1 minute, 30 seconds on medium, or until thickened, stirring halfway through. Beat with wire whip or rotary beater until light and fluffy.
2 cups fresh spinach, steamed
2 English muffins, split
2 teaspoons white vinegar
Salt and pepper, to taste
Fluffy Hollandaise sauce, recipe above
Fill a 10-inch nonstick skillet half full of water. Add white vinegar to the cooking water. This will make the egg white cook faster so it does not spread. Bring to a slow boil. Gently break 1 of the eggs into the water taking care not to break it. Repeat with remaining eggs. Reduce the heat to a gentle simmer. Cook 3 1/2 minutes until the egg white is set and yolk remains soft. Remove with a slotted spoon, allowing the egg to drain. To assemble: Place about one quarter cup of cooked spinach on top of each muffin half, followed by a poached egg. Season with salt and pepper. Spoon hollandaise sauce over the eggs. Serves two.