Mother's Day Brunch

Eggs in a Nest by Florence Fabricant: This variation on eggs Benedict doesn't use the hollandaise; instead, it gets its flavor from country ham, prosciutto or lox. Beating the whites of the separated eggs creates an airy, fluffy nest to surround the yolks.

Asparagus & Ham Crepes by Lou Seibert Pappas: Celebrating the seasonality of fresh asparagus, this springtime recipe melds three types of cheese with tarragon and parsley for a creamy, herbed filling that makes each bite of these delicate crepes a revelation. They can be prepared in advance and refrigerated for last-minute baking, and easily made vegetarian by omitting the ham.

Rich Raspberry Brioche by Laura Werlin: The sweetness of berries combines with the tang of goat cheese for a brunch dish that tastes much more complex than it is to make, and the rows of delicately arranged raspberries are visually stunning to boot.

Quiche Lorraine by Victoria Blashford-Snell and Brigitte Hafner: Just as scrumptious warm, refrigerated or room temperature, a quiche is the ideal make-ahead dish. Variations include bacon and gruyere or onion and mushroom: make mom's favorite, or both if you're feeding a crowd.

Baked Lemon Tart by Frank Mentesana and Jerome Audureau: A lovely and delectable centerpiece for a Mother's Day brunch spread, this tart boasts a flaky, buttery crust and a creamy, sumptuous filling that is as sunny as a spring day.