Mother's Day Brunch

• 16 slices firm-textured sliced bread
• Dijon mustard
• 12 ounces sliced smoked ham
• 12 ounces sliced Swiss cheese
• 12 ounces sliced roasted turkey breast
• 8 large eggs
• 1 cup milk
• Salt to taste
• Cayenne pepper

Spread one side of each slice of bread with some of the mustard. Top four of the slices of bread with some of the ham, cheese, and turkey. Top each with 1 slice of the remaining bread, pressing down to form 4 compact sandwiches.

In a shallow bowl, whisk 4 large eggs with the 1/2 cup milk and salt and cayenne pepper to taste.

Dip each sandwich on both sides into the batter, coating it well.

Spray a griddle with cooking spray, heat to a medium temperature, and add the sandwiches to each hot surface. Cook for 4 minutes, turn with a spatula, and cook 4 minutes more, or until golden brown. (Use the back of the spatula to press each sandwich down as a way of melting the cheese.)

Cut the sandwiches in half on the diagonal and serve warm.

• Yields: 8 sandwiches
• Preparation Time: 15 minutes

• 2 pounds asparagus
• 1/2 cup extra virgin olive oil
• 1/4 cup balsamic vinegar -- don't use the really expensive kind (save it for drizzling over fresh berries!)
• 2 shallots -- minced
• Kosher salt and pepper to taste

Wash the asparagus. Hold each spear near the middle and at the cut end and gentle bend to break. Place the asparagus in a shallow dish and toss with the oil, vinegar, and shallots. Allow the asparagus to marinate for 10 minutes. Season it with salt and pepper. Drain the asparagus, reserving the marinade. Grill over a preheated grill until the asparagus is tender. Pour the reserved marinade over the asparagus and serve.

• Yields: 8 servings
• Preparation Time: 30 minutes

• 1 large mango, peeled and diced
• 2 cups fresh blueberries
• 2 cups fresh strawberries, halved
• 2 cups seedless red grapes
• 2 nectarines, unpeeled and sliced
• 1 kiwi fruit, peeled and sliced
• 1 cup pineapple chunks
• 1/2 cup champagne
• 1/2 cup honey

Prepare the fruit and place in a large bowl. Combine the champagne and honey in a small bowl and microwave for 30 seconds. Pour the mixture over the fruit and toss to coat well. Serve slightly chilled.

• Yields: 8-10 servings
• Preparation Time: 15 minutes

• 4 cups flour
• 3 tablespoons baking powder
• 1/2 cup sugar
• 1 teaspoon salt
• 3 eggs
• 1 1/2 cups milk
• 1/2 cup lemon juice
• 1/2 cup melted butter
• 2/3 cup sugar
• 1/2 cup oil
• 2 teaspoons lemon rind
• 2 cups wild blueberries

In a large bowl, mix the flour, baking powder, 1/2 cup sugar and salt.

In another bowl, beat the eggs. Add the milk, lemon juice, and melted butter. Mix well.

In a third bowl, mix the 2/3 cup sugar, oil, lemon rind and blueberries.

Add the wet ingredients and the fruit to the flour mixture and gently mix to combine. Spoon the batter into mini muffin tins and bake for 12 minutes at 400 degrees. (Bake regular muffins for 20 minutes.)

• Yields: 48 mini muffins or 24 regular muffins
• Preparation Time: 15-25 minutes

• 1 pound frozen hash brown potatoes
• 4 eggs
• 1 1/2 cups milk
• 1 tablespoon flour
• Salt and pepper to taste

Preheat the oven to 375 degrees. Generously spray a muffin tin with non-stick coating and set aside. Thaw the hash browns and evenly place into the muffin tin, making an indentation in the center of each tin. Mix the eggs, milk and flour and pour the mixture into the muffin tins just to slightly below the top of each tin. Sprinkle with the salt and pepper.

Bake for 25-30 minutes or until the hash browns are slightly brown and the egg mixture is solid. Remove them from the oven and let them cool slightly. Remove them from the muffin tins with a fork, being careful not to break the nests apart. If desired, garnish them with fresh parsley, paprika, and crumbled bacon.

• Yields: 12 nests
• Preparation Time: 40 minutes