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Recipes: a rich, grownup breakfast for Mother's Day

A Mother's Day brunch of scrambled eggs pancetta with lentil du puy, an avocado and orange endive salad, cheesy oatmeal scones and date shortbread squares.

JENNIFER ROBERTS/jennifer roberts The Globe and Mail

Feting Mom with a tasty brunch is a sure way to express your love. Making a brunch that captures the essence of the day and doesn't require you to be cooking while everyone else is relaxing, however, is a challenge. That's why this year, I've created an easy and enticing menu. Everything is made ahead of time with only the eggs cooked at the last minute.

I even have a simple trick that allows you to do those ahead of time. Make the eggs early and leave them very runny. Put them into a gratin dish that will fit your microwave. Turn on the microwave for 30 seconds. Stir eggs and repeat the 30 second intervals until the eggs are just hot. Serve at once.

Lentils du Puy: These unique lentils are a wonderful garnish for the pancetta and eggs

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Scrambled eggs in pancetta cups: Use spicy pancetta if you like heat

Avocado, orange and endive salad: This salad is a great companion for the eggs. Use grapefruit instead of oranges if desired

Cheesy oatmeal scones: These reheat well and are sensational toasted with butter the next day

Date shortbread squares: This is the perfect end to the meal with a cup of coffee

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