Make avocado toast with eclectic toppings the highlight of brunch on Mom’s special day. Karen Schneider / For The Forecaster

Karen Schneider cooks and writes in the village of Cundy’s Harbor. You can reach her at iwrite33@comcast.net or 504-0545.

Recently I vacationed in Williamstown, Massachusetts, a meeting point for my siblings and me to get together for the weekend. We enjoyed a beautiful brunch at The Barn, a restaurant behind The Williams Inn near the college campus.

The avocado toast I ate was so sublime, I had to order it again the following day, this time paying very close attention to all the components and flavors so I could recreate it at home. I’m happy to say that this has been my breakfast twice in the past week and I can recommend it in all confidence as a star entree for Mother’s Day breakfast, brunch or lunch.

I wouldn’t have thought to bring these eclectic ingredients together on my own, but trust me, it’s a surprising, yet pleasing combination. Sugared and grilled apple slices on subtly garlicky avocado? I know it will seem as if there’s a lot going on here, but it works. Beautifully.

When serving your mom and other guests, prepare the individual plates yourself or set out the ingredients buffet style and invite everyone to compose their own. Whether you serve the toasts with scrambled eggs and thick-cut bacon, with fruit and homemade muffins, or with all the above, Mom will be impressed. That’s what we want for her on Mother’s Day – and every day, for that matter, don’t you agree?

Remember the refreshing orange fizz, and offer to spike it.

Avocado toast with enhancements

2 large ripe avocados, mashed

1 large clove garlic, minced

1-2 tablespoons fresh lemon juice

1 apple, thinly sliced

2 teaspoons turbinado sugar

1 tablespoon butter

4 large slices sourdough bread, grilled or toasted

Olive oil, optional

Flaky sea salt, to taste

3 ounces smoked feta, crumbled

2 tablespoons raw pumpkin seeds, toasted

2-3 ounces microgreens or pea shoots

In a bowl, combine mashed avocado, garlic and lemon juice. Set aside.

Set apple slices on a small plate and sprinkle with sugar on both sides. Heat a skillet or grill and melt butter. Saute/grill the apple slices until just starting to turn golden, then return to the plate.

Toast or grill the bread, using a bit of olive oil if grilling. Set on serving plates and spread with a layer of avocado. Sprinkle with sea salt. Top with apple slices, then sprinkle with feta and pumpkin seeds. Garnish with microgreens or pea shoots.

Yield: 4 servings

Whole wheat muffins with berries

1 3/4 cups flour

1/2 cup whole wheat flour

3 teaspoons baking powder

1/4 teaspoon salt

1 teaspoon cinnamon

1 cup granola

1/2 cup brown sugar

1 egg, beaten

1/4 cup vegetable oil

1 cup milk

1 cup raspberries or blackberries

2 teaspoons flour, for coating berries

Cinnamon sugar for sprinkling on top

Preheat oven to 400 degrees. Butter a 12-cup (2 1/2-inch cups) muffin pan. In a large bowl, whisk together flours, baking powder, salt and cinnamon. Stir in granola and brown sugar.

In a separate small bowl, combine egg, oil and milk. Add to dry ingredients and stir just enough to moisten. If berries are very large, cut them in two, toss in flour, then stir gently into batter. Spoon batter into muffin cups, filling two-thirds full and sprinkle tops with cinnamon sugar. Bake 20 minutes or until a tester inserted in the muffins comes out clean. Set on a rack to cool, then release from muffin pan.

Yield: 12 muffins

Orange fizz

Ice cubes

4 cups orange juice

1 1/3 cups tonic water, flavored sparkling water, ginger ale, or Prosecco

4 teaspoons fresh lemon juice

Orange slices

Divide ingredients among four glasses, stir, then garnish with orange slices.

Yield: 4 servings