Nestle eggs into a bed of sautéed vegetable hash for a beautiful Mother's Day breakfast.

Mom always said to eat your vegetables, so this Mother's Day, serve her breakfast in bed inspired by a walk through the garden.

We began with the idea of egg-in-a-hat - sometimes called egg-in-a-basket or a Popeye - in which an egg is cracked into a hole cut in the center of a slice of bread. The whole thing is pan-fried, usually just until the white is set and the yolk remains liquid. The idea is that as you eat it, the yolk breaks and soaks the toast with a warm, creamy sauce.

Instead of toast, try the same idea with a bed of vegetables. Sauté a vegetable hash, then nestle eggs into the center of it. To amp the flavor, toss in some prosciutto and cheese. The result is not only beautiful, but also healthy and satisfying.

Or maybe mom's more the brunch-type of gal. Fine. Try a tapas-style meal made up of a variety of small, appetizer-like bites Use these brunch ideas as a jumping off point.

Skillet Garden Eggs With Fontina

Start to finish: 20 minutes Servings: 2

1 tablespoon olive oil

2 slices prosciutto, chopped

1 small red onion, chopped

2 cups chopped Swiss chard (preferably rainbow)

1/2 small zucchini, finely chopped

1/2 cup halved cherry or grape tomatoes

Salt and ground black pepper

4 eggs

1/2 cup grated fontina cheese

In a large nonstick skillet over medium, heat the olive oil. Add the prosciutto and onion and sauté until the onion is tender, about 5 minutes. Add the Swiss chard and zucchini and cook for another 5 to 6 minutes, or until the vegetables are tender and beginning to brown.

Add the tomatoes and season with salt and pepper. Stir well, then arrange the vegetables in an even layer. Using a spoon, create 4 wells in the vegetables, each about 2 inches across. Crack an egg into each well. Cover the skillet and cook until just shy of desired doneness, about 3 to 4 minutes.

Sprinkle the cheese over the vegetables and eggs, then cover and cook for another minute. Use a spatula to transfer half of the vegetables and 2 eggs onto each plate.

Smoked Schmeared Potatoes

Start to finish: 30 minutes (10 minutes active)

Makes 12 pieces

2 medium red potatoes

Olive oil

Salt and ground black pepper

1/4 cup garlic-herb cheese spread, such as Boursin

4 ounces smoked trout

Heat the oven to 400 degrees. Slice each potato into six 1/2-inch-thick slabs. Brush the potato slices with olive oil on both sides. Season with salt and pepper. Arrange the slices on a rimmed baking sheet and roast for 15 to 20 minutes, or until tender. Allow to cool. Spread a bit of the cheese onto each potato slice, then top with a piece of the smoked trout.

Chorizo Hash-stuffed Mushroom Caps

Start to finish: 30 minutes (15 minutes active)

Makes 12 pieces

12 cremini mushroom caps

Salt and ground black pepper

1 teaspoon olive oil

1/2 small yellow onion, chopped

1 link (about 4 ounces) fresh chorizo sausage, casing removed, crumbled

1 small potato, grated

2 tablespoons water

1/4 cup grated manchego cheese

Heat the oven to 400 degrees. Arrange the mushroom caps, open end up, on a rimmed baking sheet. Sprinkle with salt and pepper, then roast for 15 minutes.

Meanwhile, in a medium skillet over medium-high, heat the olive oil. Add the onion and chorizo and saute until browned, 5 to 6 minutes. Add the potato and water, then cook for another 3 to 4 minutes. When the mushrooms are roasted, spoon the sausage mixture into the caps and sprinkle with the cheese. Return to the oven for another 10 minutes. Serve warm or at room temperature.

Strawberry Croissant Skewers

Start to finish: 15 minutes

Makes 12 pieces

2 croissants, each cut into 12 cubes

6 strawberries, halved

4 ounces edam or other semi-soft cheese, cut into 12 pieces

Honey

Ground black pepper

On small skewers, thread a piece of croissant, followed by a strawberry half, a piece of cheese, then a second piece of croissant. Drizzle lightly with honey and sprinkle with black pepper.