Pamper mom with a feast in bed

For the asparagus and roasted wild mushrooms:Heat a large 10 to 12inch sauté pan with olive oil over high heat until smoking. Add the wild mushrooms to pan in single batches, season with salt and pepper, and cook until golden brown on all sides. Remove mushrooms and set aside.

For the parmesan croutons: Cut Italian bread into cubes, sprinkle with olive oil and grated parmesan cheese, and bake until golden brown on each side.

For the warm pancetta and herb vinaigrette: Cook until crispy then place on paper towels. Let cool and crumble into large pieces. Reserve bacon fat for vinaigrette. Then mix together Dijon, bacon fat, and red wine vinegar then slowly whisk in olive oil. Add shallots, fresh herbs, and season with salt and pepper.

For the poached eggs: Fill a large skillet halfway with water and bring to a boil. Grease each poaching cup with butter or Spray Pam. Crack the eggs one at a time into each cup, place in simmering water and cook until the egg whites are firm. Set aside.

To Assemble Salad: In a large bowl, mix herbs, wild greens, asparagus, wild mushrooms and croutons together. Dress salad with warm pancetta dressing. Season with salt and pepper.

Portion salad out equally on four plates, top each with a poached egg and crumbled bacon.

1. Cut the eggs in half lengthwise. Remove yolks, place in a bowl and mash with a fork. Add the mayonnaise, sour cream, mustard, and blend until smooth. Season with salt and pepper to taste.

2. Place in a pastry bag and pipe into the egg white halves. Top with crumbled crisp bacon and fresh chives.

Combine all cinnamon maple butter ingredients, and mix until fluffy. Then combine the cream cheese and mascarpone until blended.

1. Mix the eggs, half n half, brown sugar and vanilla extract in a bowl.
2. Add the cream cheese and mascarpone mixture to one slice of brioche.
3. Add a layer of jelly and add a second slice of brioche to form a sandwich.
4. Dip into egg mixture.
5. Melt the butter in a large sauté pan and add each sandwich.
6. Cook over medium heat, until golden brown on both sides.
7. Remove to a serving platter and top with cinnamon maple butter.

1. To make the dough: Dissolve yeast in ½-cup warm water. Scald milk (bring to a boil, stirring constantly). Add 4 tablespoons butter to the milk. Remove from heat and allow milk to cool. Add the milk butter mixture to the yeast mixture. Add about 5 to 6 cups flour. Add enough flour until it can be kneaded easily. After kneading until smooth, roll into a ball and let rise for about 2 hours. Roll out flat, about ½-inch thick, into an 8- x 12-inch rectangle.

2. To make the filling: Mix butter, brown sugar and cinnamon together. Spread evenly over rectangle leaving ½-inch border. Cover with a layer of Nutella and sprinkle with nuts. Roll up dough into a long tube and cut into 1½ to 2-inch pieces.

3. To make the caramel: Bring corn syrup, butter, water and brown sugar to a boil. Pour into 9- x 12-inch baking dish. Sprinkle with hazelnuts. Place the rolls on top of caramel mixture and bake at 350°F for ½-hour. When the buns are golden brown, remove from oven. After about 5 minutes of cooling, flip rolls over onto a cookie sheet.