If you’re interested in cooking brunch for some friends, or for mom on Mother’s Day, you may want to consider some of these recipes from chef Silvia Bianco, author of "Simply Sauté." Bianco shares some of her secrets on “Today.” Check out her recipes here:

Moonstruck Eggs

Italian Bread (cut into 1/2 inch slices with the center bread removed)
2 Eggs
2 tablespoons olive oil
1/4 teaspoon chopped garlic
Salt & pepper to taste

In a 7-inch skillet, heat oil over medium heat.
Add garlic and cook for 30 seconds and add bread.
Cook for one minute or until brown on one side and turn.
Break one egg in center of each bread slice.
Cover and cook until the egg is done (about 2 min.)
Serve immediately with bacon or sausage.
Garnish with a sprig of fresh parsley.

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Pine Nut Crusted Roasted Salmon with a Tomato and Fruit Salsa

2, 3 lb salmon filet (skinless)
4-5 cups of salsa
1 cup of pine nut topping
Salt and pepper to taste

Place salmon on a baking pan (sprayed with a cooking spray).
Season with salt and pepper.
Cover the top completely with the pine nut topping. (See recipe below.)
Bake in a 350-degree oven covered for approx. 40 minutes or until cooked through (you'll see a white foam on sides when it is done)

Pine Nut Topping

1 cup pine nuts
1/2 cup bread crumbs
1/2 cup sesame seeds
1 sprig fresh flat leaf parsley (stems removed)

Place all ingredients in a food processor and chop to a course grind.

Salsa

6 plum tomatoes
1 mango
1 orange
1  red onion
1 large green pepper
1 cup seedless grapes
1/4 cup extra virgin olive oil
Salt and pepper to taste
2 tablespoon chopped fresh parsley or cilantro

Chop all ingredients into a medium dice, except grapes which should be cut in half.
Add salt, pepper and parsley.
Add oil and toss.

Serve salmon on a large platter and surround it with salsa.

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Cream Cheese-Stuffed French Toast

This French toast is good enough to satisfy a sweet tooth, so it can easily be served as a dessert. I taught this recipe to 6th, 7th, and 8th graders in my cooking class series, "Beyond Peanut Butter and Jelly." They took to it like bees to honey.

Makes 2 large or 4 small servings

3 medium eggs, beaten
1/4 cup whole milk
1 teaspoon vanilla extract
1/4 cup cream cheese, whipped or softened
4 slices challah bread, each slice 1/2 inch thick
4 tablespoons (1/2 stick) butter
Maple syrup
8 fresh strawberries
Whipped cream (for garnish)
Fresh mint (optional garnish)

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Beat the eggs in a medium mixing bowl, add the milk and vanilla, and beat to combine. Spread the cream cheese between 2 slices of bread and dip the "sandwiches" in the egg mixture. Melt 2 tablespoons of the butter in a large sauté pan over medium heat, and brown the "sandwiches" for about 1 minute on each side. Repeat, using the remaining butter, with the second "sandwich." Put the "sandwiches" on a microwave-safe platter, and microwave for 30 seconds to ensure the filling is soft. Cut each "sandwich" in half diagonally, drizzle with syrup, and top with berries, and whipped cream, and, if desired, mint.

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Bruschetta with Tomatoes, Fresh Mozzarella, Basil and Kalamata Olives

Although bruschetta can be found on chic restaurant menus around the country, the classic is humble — a slice of grilled, toasted, or broiled Italian bread, rubbed with garlic and topped with diced fresh tomatoes and a bit of olive oil. My restaurant features a bruschetta (pronounced brus-ket-a) of the day. We've topped the bread with wild mushrooms, grilled chicken and asparagus, artichokes, olives, melted asiago cheese — wherever our imagination leads. See where yours leads. Here's one of my favorites.

Makes 4 servings

4 slices (each 1/4 inch thick) crusty bread
1 clove garlic, halved
2 tablespoons extra-virgin olive oil
1/2 small clove garlic, minced
2 plum tomatoes, chopped
1/4 cup kalamata olives, pitted and halved
6 basil leaves, finely chopped
1/2 pound fresh mozzarella, cut in medium dice
Salt and freshly ground black pepper to taste

Brown the bread slices in a toaster oven or under the broiler, taking care not to let the bread burn. Rub a cut surface of the halved garlic clove over each slice. Meanwhile, place a small sauté pan with the olive oil and minced garlic over high heat for about 30 seconds, or just until the garlic begins to turn golden brown. Place the chopped tomato in the hot oil, cook for 1 minute, turn off the heat, and add the olives, basil, and diced mozzarella. Stir and season with salt and pepper. Top each slice with a portion of the pan mixture.

Note: This recipe can easily be doubled or tripled.

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Sautéed Peaches in Peach Schnapps

This is a wonderfully delicious twist on the elegantly simple peaches-and-cream dessert.

Makes 2 servings

2 tablespoons butter
2 fresh or frozen peaches, sliced
1/4 cup peach schnapps
2 tablespoons heavy cream
Whipped cream
2 sprigs mint (optional garnish)
Ice cream (optional)

Melt the butter in a small or medium sauté pan over medium-low heat. Sauté the peach slices in the melted butter for about 1 minute, or until they begin to turn golden brown. Turn off the heat and carefully add the schnapps, being aware that a flame will probably result. Turn the heat on again, cook the sauce for about 1 minute, and add the cream. Remove from the heat. Serve warm with whipped cream and a sprig of mint, or refrigerate for about five minutes until the sauce is the thickness of caramel and serve over ice cream.

Recipes provided by Silvia Bianco. Copyright 2004. All rights reserved.

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