Plates and utensils are optional with this breakfast charcuterie board! Easy to make, delicious, and a total crowd pleaser.
Ingredients
3-4large eggs
1cupwhole milk ricotta
1Tablespoonhoney plus more for drizzling
16 oz.bacon, cooked
6slices sourdough or artisan bread, freshly baked or toasted and drizzled with extra virgin olive oil
1lb.grapes
6oz.raspberries
6oz.blueberries
1avocado, thinly sliced
1/4cupjam or preserves
flaky sea salt & fresh cracked pepper
fresh herbs for garnish (optional)
Instructions
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.