bagels and eggs brunch board
Football season kicks off, peeps – in case you didn’t know from the 100000 hours of coverage on every news outlet imaginable. While I’m not a huge football person, I am a huge snack person, and this Bagels and Eggs Brunch Board is the perfect platter to dive into while tailgating or watching the Sunday matchups.
Regarding my usual Friday cocktail…Last week’s kind of sucked, and I’m not about sharing shitty recipes. So we try again this weekend. What certainly did not suck, though, was this Bagels and Eggs Brunch Board, and that’s why it gets all the attention on this lovely day.
I put this together after J and I’s Saturday long runs, when I usually make my boards. Most everything we snarfed down while playing Ticket to Ride, minus a few sprigs of arugula or something.
The concept of the board is quite appealing to me since anything can be swapped out for another component while retaining the integrity of the dish. Don’t like marinated tomatoes? Fine (you’re wrong), do some olives or throw the vinaigrette recipe I provide over the feta cheese instead. Prefer hard boiled eggs? Go for it. Need more shit? Add some cold cuts or bacon.
How to Brunch Board
Let’s chat about how to make this board. I formulated this around the bagel and smoked salmon combination, with a few additional components like butter, jam and fruits for a sweet option.
…Soft, fluffy scrambled eggs. Cooked with milk and over low heat, the eggs get cooked through but retain an airy, whipped texture.
…Mini bagels. I love the miniaturized dough balls for entertaining: you can build several without clogging up your digestive tract or pushing your appetite’s limits too far.
…Marinated tomatoes. So lovely paired with the salmon and veggies, and to swipe one or two on their own when no one’s looking.
…The veggie fixings. Cucumbers, avocado, capers, and red onions to stack overtop a slab of lox.
…The fruit fixings. Jam, cantaloupe, grapes, berries, and some butter.
…Finally, some green. I chose arugula and an array of fresh herbs such as basil and parsley to tear up over my bagel portions for a pop of color.
If you’re in a time crunch, you can certainly prep some of this the night before!
Chop up any veggies and store them in the fridge in an airtight container.
Marinated tomatoes keep wonderfully in the fridge. Just be sure to remove them for about 15 minutes prior to serving since olive oil hardens when cold. No need to heat in the microwave, the oil will liquify on its own.
Eggs need to be cooked straight before serving to prevent them from chilling too quickly. If there’s any delay in cook-to-serve transition, pop the bowl in the microwave or an unheated oven to retain the warmth.
Our hometown team, the Bucs (defending Super Bowl champs whaddup) opened Thursday night, and since I’m writing this before the game occurred I have no idea what the outcome will be. I’m more invested in baseball and the September postseason rush, which is proving rather exciting. Whichever sports leaning you have, or even if you have none, this board is here for your tastebuds’ delight.
Tried this recipe out? Leave a comment below with your thoughts, and don’t forget to come say hi on Instagram and show me what you made!
Ingredients
fluffy scrambled eggs
- 6 eggs
- 1/4 cup whole milk
- pinch kosher salt and pepper
marinated tomatoes
- 2 cups cherry tomatoes
- 1/4 cup extra virgin olive oil
- 2 tbsp balsamic vinegar
- 1/4 cup fresh basil, chopped
- 2 tbsp fresh mint, chopped
- 1 tbsp fresh oregano, chopped
- 2 tsp fresh thyme, chopped
- 2 cloves garlic, minced
for the board
- 6 fluffy scrambled eggs
- 12-16 mini bagels
- 16 oz smoked salmon
- 2 avocados, quartered
- 2 cups marinated tomatoes
- red onions and cucumbers, thinly sliced
- 8 oz feta cheese, cubed
- 1 jar fig preserves, or jam of choice
- sliced cantaloupe, strawberries, and grapes
- capers, arugula, and fresh herbs
Instructions
fluffy scrambled eggs
- Heat skillet over medium-low. Whisk together eggs, milk, salt and pepper until substantially fluffy. Pour into heated skillet and cook, tossing constantly, until fully cooked but soft, about 2-3 minutes. Scoop into a bowl and top with pickled jalapeno slices.
marinated tomatoes
- Whisk together the olive oil, balsamic vinegar, basil, mint, oregano, thyme, garlic, and a pinch of salt and pepper. Add tomatoes to a bowl and toss with the marinade.
board
- First add the bowls of eggs, tomatoes, and the jar of fig jam. Arrange bagels, then place the smoked salmon, avocado, feta, veggies, and fruits across the board as desired. Fill in the gaps with greens and herbs.`12ws
