A colorful brunch board with eggs, fresh fruits, cheeses, breads, and dips for a shared spring spread.
# 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 - 0.5 cup blueberries
→ Vegetables
13 - 1 cup baby carrots
14 - 1 cup cucumber rounds
15 - 1 cup cherry tomatoes, halved
16 - 0.5 cup radishes, sliced
→ Spreads & Dips
17 - 0.5 cup hummus
18 - 0.25 cup honey
19 - 0.25 cup fruit preserves (apricot or raspberry)
20 - 0.25 cup herbed cream cheese
→ Garnishes
21 - Fresh dill sprigs
22 - Fresh parsley
23 - Edible flowers (optional)
# Method:
01 - Bring a saucepan of water with white vinegar to a boil. Gently place eggs into the water, 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 festive presentation.
02 - Slice the baguette and arrange it together with sourdough slices and assorted crackers along the edges of a large serving board or platter to form a base.
03 - Place small bowls of hummus, honey, fruit preserves, and herbed cream cheese across the board in accessible spots.
04 - Cut goat cheese, cheddar, and brie into appropriate shapes and arrange them in distinct sections on the board for easy selection.
05 - Distribute boiled eggs whole or halved throughout the board as decorative and protein-rich elements.
06 - Fill open spaces on the platter with grouped fresh fruits and vegetables to enhance color and variety.
07 - Sprinkle fresh dill, parsley, and optional edible flowers over the arrangement to elevate the visual appeal.
08 - Present immediately, inviting guests to mix and match flavors according to their preference.
