This is a brunching town. Whether it's eggs and art at the Corcoran or pints of Bloody Marys at Whitlow's on Wilson, we take this weekend meal seriously.

While I'm not a Washingtonian by birth (who is around here?), I can fully appreciate this a.m./p.m. event. But if I'm going to give brunch its due, why would I do it from the confines of my kitchen? As we move into the fall, we're only afforded so many more days to enjoy dining outdoors. Soon enough, there will simply be too much nip in the air to comfortably laze away a Saturday or Sunday mornings on the patio.

So why waste a moment in the kitchen when you can cook brunch on the grill? Besides, I bet the last time you fired up the grill before noon was in the Fed Ex Field parking lot. Brunch is equal parts decadence and repose. So don't over think it and don't sweat it. I'm thinking French toast with grilled plums and eggs cooked in warm pouches of thinly sliced Spanish ham.

Ah, ham. It really isn't brunch without pork on the plate. This eggs and ham recipe is based on a technique I came across in "Grilled to Perfection," the cookbook by the folks behind the grilling TV show, "License to Grill" on Food Network Canada. While authors Chris Knight and Tyler Smith call for cooking the eggs on the grill in muffin tins -- a great idea -- they don't take the recipe to its logical end: lining the muffin tins with ham and hiding a nub of soft, creamy cheese at the bottom.

(Geez, how could they not add pork?)

As for the French toast, it's a no brainer. You have to work quickly, as you're cooking over direct heat, but the slices of battered bread toast perfectly on the grill. And grilling plums is as easy as it gets.

To top all this off, skip the mimosas and pour Prosecco over a bit of pomegranate juice. The royal purple cocktail is different and delicious.

Muffin tin ham and eggs with grilled fruit French toast

(Makes 4 servings)

(For the ham and eggs)

8 eggs

8 slices of Serrano ham, very thinly sliced

4 one ounce pieces of soft cow's milk or goat's milk cheese

1/4 cup green onions or shallots, finely chopped

1/3 cup finely diced chives

Salt and pepper to taste

Non-stick cooking spray

Aluminum foil

Preheat the grill to medium-high heat. Spray a 8 or 12 cup muffin tin with non-stick spray, making sure to coat each cup.

Layer the ham into each muffin cup, making sure the cover the inside edges completely. Place a small piece of cheese at the bottom of each cup. Crack a single egg into each cup. Sprinkle the egg with finely diced onions and chives.

Season lightly with salt and pepper, cover loosely with foil, place the muffin tin on the hottest part of the grill and close the lid.

Cook for approximately 14-16 minutes until desired doneness.

Serve hot.

(For the French toast and grilled fruit)

8 thick slices of potato bread (or whatever bread you have on hand)

3 eggs

3 tbs. of milk

2 tsp. nutmeg

2 tsp. cinnamon

2 tbs. powdered sugar

4 plums, cut into halves

Station all the ingredients by the grill and preheat the grill to medium heat. When the grill is hot (and the coals are ashed over) prepare the egg batter by whisking together the eggs, milk, nutmeg and cinnamon. Dip each slice of bread into the batter, coating thoroughly. Allow each slice to drain of all excess before placing on the grill.

Making sure to oil the grates before you begin, place the slices over the hottest part of the grill, making  sure not to crowd them. Cook each side for 30 seconds, flip and cook for another 30 seconds.

Once you've finished with the French toast, set aside. Place the fruit halves on the grill, cooking each side for 30 seconds to a minute. Remove the fruit and cut into quarters.

To serve, layer the fruit over the French toast, dust with powdered sugar and drizzle it all with maple syrup.

(For the pomegranate Prosecco cocktail)

3/4 ounce of pomegranate juice

4 ounces of Prosecco

Pour the pomegranate juice into the bottom of a Champagne flute and top off with Prosecco.

Serve cold and enjoy.