Something for everyone, and a smorgasboard of savoury decadence, this breakfast grazing platter will change up your special occasion breakfast style forever.
My family isn’t overly big on super sweet breakfasts, so things like waffles, fruit, yoghurt or pancakes are, more often than not, off the menu. As such, this ensemble is perfectly suited to us, and my favourite part is, it is easily scaled up or down depending on how many mouths you need to feed.
Now, I know this isn’t really a ‘recipe’ as such, and is an idea that I would love for you to change up and make your own. Breads (bagels!), cheese, meats, butter, eggs, pastries roasted potatoes, blistered tomatoes and more…. You can even throw in some basic store-bought baked beans and spaghetti for the kids. It’s a feel good breakfast or brunch for the ages.
I shared this breakfast grazing platter with my little family on Father’s Day and its orchestra of delicious treats made for a super special morning. 11/10 will do this again and again.
Enjoy with gusto,
Savoury Breakfast Grazing Platter
For the roasted potatoes
- 500 grams baby potatoes chopped into halves
- Juice and zest of half a lemon
- 1 clove garlic
- Salt and pepper to taste
For the roasted vegetables
- 1 zucchini sliced diagonally
- 3 portobello mushrooms
- 250 grams vine-ripened cherry tomatoes
- 4 tablespoons olive oil
- Salt and pepper to taste
For the breakfast grazing platter (see note)
- 6-8 eggs cooked to your liking
- 8 slices streaky bacon cooked to your liking
- 6-12 chipolata sausages cooked to your liking
- A selection of mustards, relishes and sauces
- Croissants and bagels lightly toasted
- Tinned bake beans and/or spaghetti
- A selection of sliced cheese
- Fresh herbs for garnish
- Sea salt and cracked pepper to taste
- Firstly, prepare the cooked items, starting with the roasted potatoes. Preheat the oven to 200°C. In a large bowl, combine the potatoes, lemon, garlic, salt, pepper and olive oil until the potatoes are well and evenly coated. Spread the potatoes out over a large baking sheet in an even layer. Transfer the potatoes to the oven and roast for 40 minutes, or until golden and crunchy, tossing them well after 20 minutes.
- Meanwhile, on a large baking tray, spread the zucchini slices, portobello mushrooms and vine-ripened tomatoes out evenly. Drizzle with the olive oil and season well with salt and pepper. Toss the vegetables gently until evenly coated, being careful not to remove the tomatoes from their vine. Place into the oven after tossing the potatoes and allow to cook for the final 20 minutes.
- While the vegetables are cooking, cook your bacon, eggs and sausages to your liking and prepare your bagels and croissants.
- To assemble the board, arrange the potatoes, vegetables, proteins and breads on a large serving board. Fill in the remaining areas with your freshly sliced vegetables (I used red onion and avocado), as well as your sauces, condiments, and freshly sliced cheese (I used Jarlsberg).
- Finally, garnish the platter with fresh herbs and a sprinkling of sea salt flakes and freshly cracked back pepper. Serve immediately with plenty of utensils for your guests to assemble their own breakfast sandwiches and plates. Enjoy with freshly squeezed oranges or some sparkling wine for that special touch.
02: Fresh red onion
03: Everything bagels
04: Jarlsberg cheese
05: Spicy tomato relish
06: Blistered vine-ripened tomatoes
07: Baked beans
08: Roasted portobello mushrooms
09: Roasted zucchini slices
10: Tinned spaghetti
11: Chipolata sausages
12: Fresh avocado
13: Wholegrain mustard
14: Crispy streaky bacon
15: Roasted baby potatoes