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Vegetarian morning feast breakfast board

Vegetarian Breakfast Board | How to Make a Plant-Based Breakfast Charcuterie

Start your morning with this vibrant vegetarian breakfast board, loaded with homemade Greek-yogurt bagels, soft-boiled eggs, creamy chia yogurt cups and a rainbow of fresh fruit. It comes together in about an hour and makes a colourful, shareable spread for two.
Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Choose Serving Size 2

Ingredients 

For the homemade bagels:

  • 200 g Greek yogurt
  • 125 g white flour plus 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 store-bought, or use any of your favourite muffin recipes
  • 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 in a food processor fitted 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 smooth and 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 assemble the yogurt cups, spoon 3-4 tablespoons of coconut yogurt into small glasses.
  • Add ½ teaspoon of chia seeds to each glass and stir to combine.
  • Top with the dehydrated raspberries and blueberries.

For the muffins:

  • Prepare the muffins in advance. You can use store-bought ones, or make a batch of your favourite muffin recipe.

Assemble the breakfast board:

  • Using a large oval or rectangular plate, arrange the bagels, cream cheese, jam, and boiled eggs on one side of the plate.
  • Sprinkle the boiled eggs with the bagel seed mix and add a drizzle of sriracha.
  • 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.

Notes

Assemble the board just before serving so the bagels stay fresh and the fruit looks its best. The yogurt cups and boiled eggs can be made a day ahead and kept covered in the fridge.