A colorful brunch board with boiled eggs, fresh fruits, artisan breads, and cheeses for a vibrant 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, in 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)
# Preparation Steps:
01 - Bring a saucepan of water with white vinegar to a boil. Carefully 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 using natural food coloring.
02 - Slice the baguette and arrange it and the sourdough slices along the edges of a large serving board or platter. Add assorted crackers alongside.
03 - Place small bowls of 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 them in separate sections on the board.
05 - Distribute peeled hard-boiled eggs whole or halved across the platter, arranging them decoratively.
06 - Fill remaining spaces on the board with grouped fresh fruits and vegetables for visual appeal.
07 - Decorate with fresh dill sprigs, parsley, and edible flowers if desired.
08 - Present immediately, allowing guests to mix and match flavors as preferred.
