Time for a confession. As a child, I never once celebrated Mother’s Day. My parents thought the holiday was nothing more than a cheesy excuse to sell greeting cards, and who was I to argue?
But after I became a mother myself? Oh. My. God.
I’d spent years working 80 hours a week as a restaurant chef, and that was nothing compared to the amount of work required of the mother of a newborn. I buckled down and got the job done, but not without help. And not before establishing that in our house we’d most certainly be celebrating Mother’s Day. And not just once a year, but once a week. Every Sunday.
At my insistence, The Husband did just as much diaper-changing, baby-bathing and bottle-feeding as yours truly. I also charged him with preparing and serving me breakfast in bed on Sunday mornings.
Of course, he’s not really a cook, not even much of a home cook, so I reassured him that the meal didn’t have to be fancy. All I needed was a cup of hot coffee and something on a plate or in a bowl that I could eat at my leisure behind the closed door to our bedroom while I read all the magazines that had been piling up since the blessed event occurred. I looked forward to that little staycation all week long.
The following recipe — perfect for breakfast-in-bed for Mom on Mother’s Day — is a little healthier than the original. We start with whole-wheat bread, replace some of the whole eggs with egg whites, and swap in raspberry sauce for maple syrup. Complement the finished French toast with some freshly-squeezed orange juice and a pot of freshly brewed coffee, and you’re off to the races.