It wouldn't be Mother's Day brunch without eggs, and this dish from Gina Keatley, a certified nutritionist in New York City, gives you the goods, plus healthy fats from the avocado, antioxidants from the mango, and omega-3 fatty acids from the crab.

Directions:
1. Crack the eggs into a mixing bowl, add milk and a dash of salt and pepper, and beat thoroughly.
2. Heat skillet to medium high and coat pan with olive oil. Pour the eggs and milk mixture into pan and begin stirring with the whisk to break up any lumps.
3. Cook for a minute or slightly more, steadily whisking until the eggs are uniformly thickened into scrambled egg texture but still soft with creamy curds.
4. Remove the pan from the heat, whisk in crab.
5. Serve immediately with a garnish with sliced mango and avocado.

This sweet dish from Keatley does have a fair amount of calories thanks to the sugar, but Mother's Day is meant for splurging. Plus, it also gives you plenty of vitamins A and C from the peaches, and whole grains if you use whole wheat bread. The best part is that you can prep this way ahead of time (like, in the afternoon on the day before you want to cook it!), then just pop it in the oven before Mom even gets out of bed.

Directions:
1. Preheat oven to 350 degrees F.
2. In bowl, whip together eggs, sugar, nutmeg, salt, and vanilla extract.
3. In another bowl, combine milk and water, and then beat it to combine.
4. In greased 2-quart casserole pan, layer bread, milk mixture, and peaches using all ingredients.
5. Set casserole in pan of hot water and bake for 40 minutes.

For a healthier spin on a hearty dish, Boome suggests this turkey chili recipe -- for moms who love stick-to-your-ribs comfort food. The turkey cuts down on the fat from traditional beef recipes, and it's also loaded with good-for-you beans and tomatoes.

Directions:
1. In a large skillet over medium heat, brown ground turkey and onion. Drain off excess fat.
2. Transfer browned mixture to the crockpot with tomatoes, beans, salsa, chili powder, and cumin. Stir gently to blend ingredients. Cover and cook on LOW setting for 5 to 6 hours.
3. Taste and season with salt and pepper. Serve over tortilla chips with a dollop of sour cream and a little shredded cheese and black olive slices.

Salad might not be the most indulgent brunch option, but this recipe from Boome is packed with flavor thanks to the pancetta (which is lower in fat than traditional bacon, but has more flavor), Dijon mustard, and red wine vinegar.

Directions:
1. Fill a large skillet with water, bring it to a boil, and add the vinegar and a large pinch of salt. Reduce the heat until the water is just barely bubbling. Crack each egg into a small bowl and carefully slide the egg into the water. Cook until the eggs are set, about 3 1/2 to 4 minutes. Remove the eggs with a slotted spoon and dab the bottom with paper towels to dry them off; set aside and keep warm.
2. Put the sliced pancetta and shallots into a cold skillet with a tablespoon of olive oil and cook over medium heat until the pancetta is browned and crisp; be careful not to let it burn. Remove with a slotted spoon, drain on paper towels, and set aside. Meanwhile, get a jar with a tight fitting lid. Add the mustard, remaining 4 tablespoons olive oil, red wine vinegar, and lemon juice. Shake well to combine the ingredients, add the chives, taste, and season with salt and pepper.
3. Put the frisee and spinach into a large bowl and toss it with the dressing the cooked bacon and shallots. To serve, place a large mound of salad onto a plate and top with a poached egg. Garnish with some chives and a drizzle of olive oil.

Here's another dish from Keatley you can prep ahead of time. Plus, the asparagus gives you plenty of fiber, vitamins A, C, E, and K, plus antioxidants. Pretty good for such a decadent dish, right? Mom will be so proud.

Directions:
1. Combine flour, milk, and butter gradually and cook slowly until thickened, stirring constantly.
2. Whip egg yolks until thick, add asparagus and salt.
3. Add whipped egg yolk and asparagus puree to flour, milk, and butter mixture. 4. In a separate bowl, whip egg whites until stiff and fold into soufflé base.
5. Pour mixture into greased soufflé cups, filling only half way and bake at 325 degrees F for 25 minutes.