Colorful brunch board featuring eggs, fresh fruits, artisan breads, cheeses, and savory spreads.
# Components:
→ Eggs
01 - 8 large eggs
02 - 1 teaspoon white vinegar (for boiling)
→ Breads & Crackers
03 - 1 small baguette, sliced
04 - 6 slices rustic sourdough bread
05 - 12 assorted crackers
→ Cheeses
06 - 4 ounces soft goat cheese
07 - 4 ounces sharp cheddar, cubed
08 - 3.5 ounces brie, sliced
→ Fresh Fruits
09 - 1 cup strawberries, hulled and halved
10 - 1 cup grapes, separated into small clusters
11 - 2 kiwis, peeled and sliced
12 - 1/2 cup blueberries
→ Vegetables
13 - 1 cup baby carrots
14 - 1 cup cucumber rounds
15 - 1 cup cherry tomatoes, halved
16 - 1/2 cup radishes, sliced
→ Spreads & Dips
17 - 1/2 cup hummus
18 - 1/4 cup honey
19 - 1/4 cup fruit preserves (apricot or raspberry)
20 - 1/4 cup herbed cream cheese
→ Garnishes
21 - Fresh dill sprigs
22 - Fresh parsley
23 - Edible flowers (optional)
# Method:
01 - Bring a saucepan of water with vinegar to a boil. Gently add eggs, reduce heat to a simmer, and cook for 10 minutes. Transfer eggs to an ice bath to cool, then peel. Optionally, dye eggs with natural food coloring for a festive appearance.
02 - Slice and arrange baguette, sourdough, and assorted crackers along the edges of a large serving board or platter.
03 - Place small bowls containing hummus, honey, fruit preserves, and herbed cream cheese evenly around the board.
04 - Cut goat cheese, cheddar, and brie into cubes or slices and arrange in distinct sections on the board.
05 - Distribute peeled boiled eggs whole or halved on the board, arranging decoratively.
06 - Fill remaining spaces with grouped fresh strawberries, grapes, kiwis, blueberries, baby carrots, cucumber rounds, cherry tomatoes, and radishes for visual balance.
07 - Sprinkle fresh dill, parsley, and optional edible flowers over the spread to enhance presentation.
08 - Present immediately, allowing guests to mix and match components as desired.
