Vegetarian Breakfast Board | How to Make a Plant-Based Breakfast Charcuterie
Indulge in a wholesome morning treat with this vibrant vegetarian breakfast board, featuring an array of delicious plant-based delights. From fresh fruits to savory bites, start your day right with this colorful and nutritious spread!
Ingredients
For the homemade bagels:
- 200 g Greek yogurt
- 125 g white flour + extra for kneading
- 1 teaspoon baking powder
- 1 tablespoon olive oil
- ¼ teaspoon salt
- 1 teaspoon bagel seed mix
- 1 egg beaten
Spreads:
- 150 g cream cheese
- 100 g apricot jam
- 100 g passion fruit jam
For the yogurt:
- 200 ml coconut yogurt
- 2 raspberries dehydrated
- 2 blueberries dehydrated
- 1 teaspoon chia seeds
Other breakfast snacks:
- 2 mini muffins You can use store-bought, or you can try any of my muffins recipes here.
- 2 eggs boiled
- 1 teaspoon sriracha
- 2 teaspoons bagel seed mix
Fruits:
- 100 g grapes
- ½ orange
- ½ grapefruit
- 6 strawberries
- ½ cup raspberries
- ½ cup blueberries
Instructions
For the bagels:
- Preheat the oven to 190°C.
- In a bowl (or using a food processor with a dough paddle), mix together the flour, yogurt, baking powder, oil, salt, and half of the beaten egg until a dough forms.
- Transfer the dough onto a floured surface and knead until it becomes elastic.
- Divide the dough into 4 equal parts and shape each into a ball. Use your finger to poke a hole in the middle of each ball to form the bagel shape.
- Place the bagels on a baking tray lined with parchment paper.
- Brush the tops with the remaining beaten egg and sprinkle with the seed mixture.
- Bake in the preheated oven for 25 minutes or until golden brown.
Prepare the eggs:
- Bring water to a boil in a saucepan.
- Carefully add the eggs and let them boil for 7-8 minutes.
- Prepare a bowl with cold water and ice.
- Transfer the boiled eggs to the ice water bath and let them cool for a few minutes.
- Peel the eggs and cut each one in half.
For the yogurt:
- To serve the yogurt, spoon 3-4 tablespoons of yogurt into small glasses.
- Add ½ teaspoon of chia seeds to each glass and mix.
- Top with raspberries and dehydrated blueberries.
For the muffins:
- Prepare the muffins in advance. You can use store-bought as well, but I recommend you try any of my muffins recipes here.
Assemble the breakfast board:
- Using a large oval or rectangular plate, arrange the bagels, cheese, jam, and boiled eggs on one side of the plate.
- Sprinkle the boiled eggs with the bagel seed mix and a drizzle of sriracha sauce.
- On the opposite side of the plate, place the muffins and fill any gaps with a variety of fruits, starting with larger fruits like grapes, orange and grapefruit halves, and strawberries, then filling in with raspberries and blueberries. Garnish with fresh fennel leaves for decoration.
Nutrition
Calories: 981kcalCarbohydrates: 122gProtein: 33gFat: 43gSaturated Fat: 19gPolyunsaturated Fat: 4gMonounsaturated Fat: 15gTrans Fat: 0.02gCholesterol: 349mgSodium: 944mgPotassium: 824mgFiber: 9gSugar: 51gVitamin A: 2375IUVitamin C: 78mgCalcium: 419mgIron: 5mg
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