Coat one side of each bread slice with butter. Place the bread slices on a foil-lined baking sheet, butter side down. Toast for 5-6 minutes, or until the bread just begins to turn golden brown.

Place sliced bread on a serving plate. Arrange sliced eggs, tomatoes, green onions and cheese on top of each slice.

Season with salt and pepper. Drizzle with olive oil. Serve.

Tip: The idea is to offer a variety of fillings to please a lot of different tastes. The blog post contains ways to make other natural colors for the eggs and also more ideas for fillings.

Score the surface of the ham in a diamond pattern about 1/8-inch deep. Place cloves in the middle of each diamond. Place the ham in a large roasting pan with a rack, tent it with foil, and bake for 2 to 2/12 hours—or longer, depending on the package directions. (Some hams may require 3 to 3 1/2 hours at a lower temp; just check the package.)

Heat the brown sugar, mustard, vinegar and soda in a small saucepan until bubbly. Cook until reduced and a bit thicker, about 15 minutes.

After about 2 hours of baking time, remove the foil and brush the glaze on the ham in 20 minutes intervals (put the ham back in the oven, uncovered, in between) until it’s nice and glossy. Remove from the oven and allow to rest 15-20 minutes before carving.

You will also need:
1. A Dutch oven or heavy-bottomed casserole with a lid.
2. A spatula or wooden spoon.
3. An electric mixer, standing or hand.
4. A crêpe pan or any flat-bottomed pan with sloping sides. The photographed omeletten were made in a 9-inch crêpe pan.
5. A 1/3-cup size measuring cup is useful for measuring out the amount of batter as you make the omeletten.
6. A small saucer of vegetable oil and a paper towel for wiping over the pan as you make the omeletten.
7. A plate on which to stack the omeletten as they are made and a cotton kitchen towel to cover and keep them warm.
8. A second plate on which to roll the meat filling in the omeletten before serving.

For the meat filling:
1. Melt the butter in the pot over medium heat. Add the onion and cook, stirring, until it softens and a few bits begin to color.
2. Add the ground beef and cook, breaking it apart with a spatula or spoon, until no trace of pink in the meat remains, all liquid has evaporated, and it is an even, crumbly consistency, without chunks, completely combined with the onion.
3. Add the tomato paste, stirring to combine it with the ground meat mixture. Cook the mixture for several minutes, continuing to stir, until it clumps together into a ball and comes away from the sides of the pot. The bottom of the pot will show traces of fat from the butter and meat and the filling will slide over the pot’s surface freely. Add the water to moisten the filling, salt, and cook a few minutes more, stirring again. The cooked filling is a cohesive blend of meat, onion and paste, not a meat mixture in sauce.
4. Remove the filling from the heat. Taste it and adjust the seasoning if necessary. Cover the filling to keep it warm and make the omeletten.

For the omeletten and assembly:
1. Beat the eggs.
2. Mix the flour and salt together and mix half of it into the eggs. Mixing continuously, add half the milk, then the rest of the flour and salt, and finally, the rest of the milk. Continue mixing a little longer to form a smooth batter.
3. Place the saucer of oil and paper towel near the burner on which you will make the omeletten. Place one of the plates and the towel nearby as well.
4. Bunch up the paper towel and dip it in the saucer of vegetable oil. Lightly run the oiled piece of towel over the bottom of the crêpe pan. Heat the pan over medium heat until it feels very hot when you place your hand above it but the oil is not smoking.
5. Hold the pan by the handle with one hand and pour a scant 1/3 cup of egg batter into it, tilting the pan back and forth at the same time so that the batter quickly spreads out and forms a circle over the bottom. (The technique is the same one used for making crêpes.)
6. Cook the omelette on one side for about 1 minute. When the edges of the omelette show a trace of gold around the rim, slide a spatula carefully around the edges and under the bottom to loosen the cooked side from the pan, then slide the spatula around and under the omelette and flip it over. The cooked side will be a light golden yellow with darker spotting. Cook on the second side for only about 30 seconds. The omelette will puff a little as it cooks on the second side. (The second side may be golden-spotted a little here and there, but it is not essential for it to colour—only to cook.)
7. Transfer the omelette to the plate and cover it with the towel.
8. Wipe the pan with the oiled paper towel and continue making omeletten in the same manner until all the batter is used. (Wipe a little oil over the pan’s surface each time before adding batter.)
9. When all the omeletten have been made, place one of them on the second plate. The second, less-coloured side of the omelette should face up.
10. Spoon a scant half-cup of meat filling in a line, a little off-center to your left, down the omelette from top to bottom. (There are photos of the assembly steps on the related link.)
11. Bring the left side of the omelette over the filling to cover it.
12. Roll the omelette to your right to completely enclose the filling.
13. Transfer the fleischomelette to a dinner plate. Roll one for each person and serve them. Reserve the rest of the filling and the second half of the omeletten to roll a second round for everyone after the first has disappeared—which it very likely will.

Bake the potatoes until almost tender (potatoes should still have a little bite) 45 minutes to 1 hour. Allow to cool, and then peel and grate them. Season well with salt and pepper.

INCREASE OVEN TEMP TO 425 DEGREES.

Spray two muffin pans generously with cooking spray. Scoop 3 to 4 tablespoons of grated potato into each muffin cup. Use your fingers to gently press the sides and bottom in each muffin hole to make a nest (don’t press the potatoes firmly against the pan; they should sit lightly in the pan.) Spray again (very lightly!) with cooking spray. Bake for 15 to 20 minutes. Watch and make sure they do not burn. (If they seem like they’re not browning, kick up the temp to 450.) Remove when the nests are golden brown.

Allow the nests to cool. Crack an egg into each one. Sprinkle with salt and pepper and bake until the whites are set, about 15 minutes. Don’t be concerned if some whites bake differently; no two nests will look alike!

Remove from the muffin pan with a spoon or fork and serve.

Recipe adapted from Le Creuset.

In a food processor, combine flour, Parmesan cheese, rosemary, salt and pepper. Pulse a few times. Add butter and shortening. Pulse just until mixture resembles coarse peas. Add water tablespoon by tablespoon, only using enough water to make the mass come together into a ball.

Pour dough out onto a floured board and form a disk. Roll the dough out to about 10″ in diameter. Place dough into tart pan. Gently push dough up into the sides of pan, being sure to press into the fluted edge a bit. Use a rolling pin to cut off excess dough by rolling over the edge of the pan.

In a large mixing bowl, combine all of the ingredients (except asparagus) for the filling. Mix well. Spread filling into dough-lined tart pan.

Blanch the asparagus spears by bringing a pot of water to a boil. Drop in asparagus. Pull out the asparagus as soon as it turns bright green. Place in a bowl of ice water for several minutes. Drain and pat dry with a paper towel.

Arrange asparagus spears in a circle on top of the filling. Place tart into 350ºF oven. Bake for 40- 45 minutes or until filling is set. You’ll know it’s done when it springs back when pressed lightly in the center.

Serve right away or at room temperature.

Lightly spray interior of the plastic eggs with non-stick cooking spray. If mixture is too sticky, you can also spray your hands. Fill both sides of the plastic egg with rice cereal mixture, slightly over-filling one side. Press chocolate egg in the center on one side of the egg, then close the plastic egg to shape it. (It should be full enough to meet with a little resistance as you close it.) Gently release the rice cereal egg from the mold, decorate with your choice of sprinkles and set aside in egg crate until set.

Slice and serve with juices on the side, in a gravy boat.

Note: Any ham will work, be sure to adjust the cooking time to suit the size and type of ham. You can prepare the ham up to 2 days ahead and keep it in the refrigerator until ready to bake.

Combine the ham, eggs, onion, yogurt and mustard. Season with Cajun spice mix to your desired taste. Toss gently until well blended. Serve plain with crackers, toast, pita bread or on leftover toasted dinner rolls with slices of tomato. Garnish with chives.

Enjoy!