Meet your new favorite way to consume the most important meal of the day: a breakfast charcuterie board.
Perfect for snacking and grazing on a lazy morning, feeding a family (with potentially all different appetites and preferred breakfast items– we see you!), or simply when you just need something different.
Just like any classical charcuterie board, this breakfast charcuterie board can be enjoyed completely plate-free. All you need are two hands to choose your favorite fruits, spreads, and savory offerings. This recipe is inspired by the breakfast board served at former Portland restaurant, Tasty N Alder.
How To Make A Breakfast Charcuterie Board
1- Gather all of your ingredients. For this breakfast charcuterie board, you’ll need fresh and seasonal fruits (think berries, stonefruit, and anything easy to pick up and eat), crispy bacon, jammy eggs, sliced avocado, and your favorite sliced bread (we love sourdough or any kind of homemade, rustic bread). You’ll also need ricotta for a whipped ricotta spread, plus a generous drizzle of honey to top it.
2- Assemble your breakfast charcuterie board. Find your best large cutting board or serving tray, or in a pinch, a standard half-sheet pan works great (plus the rimmed sides will keep everything in place!). Start by placing your largest items on the board first– for us, this was our grapes, bread, and jammy eggs.
After the most substantial parts of your board have been placed, start filling in gaps with the remaining ingredients. Don’t be afraid to really crowd and fill the board, and if you don’t love where something is placed, feel free to rearrange. The whipped ricotta can be placed directly on the board or in a small bowl for easy cleanup.
3– Devour! Serve the breakfast board on a table sitting down or at a countertop where people can come and go (and snack) as they please. If you’re serving this breakfast charcuterie board for a crowd, you can easily double and serve on two or three separate boards for easy serving.
Breakfast Charcuterie Board
- 1 large wood cutting board or serving tray
- 3-4 large eggs
- 1 cup whole milk ricotta
- 1 Tablespoon honey plus more for drizzling
- 16 oz. bacon, cooked
- 6 slices sourdough or artisan bread, freshly baked or toasted and drizzled with extra virgin olive oil
- 1 lb. grapes
- 6 oz. raspberries
- 6 oz. blueberries
- 1 avocado, thinly sliced
- 1/4 cup jam or preserves
- flaky sea salt & fresh cracked pepper
- fresh herbs for garnish (optional)
- Make the soft-boiled eggs. Fill a medium saucepan 1/3 full of water and bring to a boil. Using a spoon, carefully insert the eggs into the boiling pan. Cook for 7 minutes and remove from heat. Immediately place in an ice bath and let cool for several minutes. Once cooled, peel the eggs and slice in half lengthwise.
- Make the whipped ricotta. In a stand mixer or using a hand mixer, whip the ricotta and 1 Tablespoon of honey on high speed for 1-2 minutes, until it is smooth and creamy.
- Assemble the breakfast charcuterie board. Place the most substantial items on the board first, including the bacon, eggs, grapes, and bread. Fill in open spaces with remaining ingredients including the berries, avocado, and jam dividing ingredients into different parts of the board if desired. Scoop the whipped ricotta onto an open space on the board, or in a small bowl and drizzle with honey. Sprinkle flaky sea salt and fresh cracked pepper onto the eggs and avocado. Sprinkle herbs on top of board and serve.