- Hi, guys.
Welcome back to my channel.
Today, I'm gonna show you how to make
a delicious and easy breakfast board for Mother's Day.
I love this idea because all of the elements mix and match
so you can come up with all kinds of combinations.
So we're gonna be doing some homemade items,
as well as some store-bought items, to lessen the burden.
And for more quick and easy, entertaining ideas,
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Okay, so first I'm gonna show you
how to prepare these cheese and onion breakfast biscuits.
They're really soft and light, and cheesy and delicious,
and the best part is,
you don't even have to roll out the dough.
They're that easy.
So we're first gonna add two cups of all-purpose flour,
and then to that,
we're gonna add one tablespoon of baking powder,
and then we're also gonna add one teaspoon of salt,
and then you can just whisk that up.
Then you want to take four tablespoons of unsalted butter,
and go ahead and just dice it into little, tiny cubes.
You do want to make sure that your butter is very cold,
because that will help you create a nice, fluffy biscuit.
And then, you're just gonna get in with your hands
and start to just kind of mush the butter in with the flour
until you have a coarse meal.
Then we're also gonna add 1/3 of a cup
of shredded sharp cheddar cheese,
and then a half a cup of green onion,
or scallion you may know it as,
and the scallion and the cheese
is such a great flavor combination,
especially when we're gonna pair it with the eggs.
It's so yummy.
Then you want to add a cup of milk,
and then you can just whisk it up.
I got my little Danish dough whisk, here.
You guys know I love this thing.
It's in my Amazon shop if you want one of your own.
It's really great for biscuit dough
because it prevents you from over mixing it,
and I just think it's easier than a wooden spoon or a whisk.
There, see how easy?
It's done. That's all we had to do.
Okay, so what I love about this biscuit dough
is that they're just drop biscuits, so all we're gonna do
is use our little ice cream scoop here.
I like to keep them small because there's so many things
going on on this breakfast board,
that that way everybody gets to taste
a little bit of everything, right.
Okay, now here is the go-to move to make this easier.
We are going to just set our biscuits aside
because we are gonna put them in the oven
at the same time as our bacon.
So we're gonna place our bacon on a sheet pan
that's been lined with foil on a raised rack.
The raised rack is really the way to go, in my opinion,
because it keeps your bacon nice and crisp,
and the foil will just make it
a little bit easier to clean up.
Place the biscuits on the middle rack of your oven,
and then place the bacon underneath.
Then after about 14, 15 minutes, your biscuits will be done.
You can take them out of the oven,
and then move the bacon to the middle rack,
and then let the bacon go
until it's nice and crispy to your liking.
Okay, so while that's in the oven,
now we can make our flavored cream cheese,
which is going to be paired with the smoked salmon,
and this is super simple to do.
We're first going to take
about a cup of whipped cream cheese.
You definitely could use the brick cream cheese as well.
I like the whipped for this
because I find that you just get a better texture.
Then we're also gonna add two tablespoons of diced shallots,
and then a little bit of lemon zest.
And especially if you're using the brick cream cheese,
you could also add a little bit of lemon juice as well,
which will thin it out a bit.
And then of course, I just can not serve smoked salmon
without a little bit of fresh dill.
This would be really good
with a little bit of freshly cracked pepper as well.
All right, then all we have to do is mix this up.
This you could totally do the night before as well.
In fact, it'd be even better if you did it the night before,
because all the flavors will marry
and you'll have a really delicious cream cheese spread
in the morning.
Okay, now we're gonna prepare some toast,
and the toast is going to play double duty
because it's gonna be served
with our smoked salmon and cream cheese mixture,
and then you can also serve it with an assortment
of vegetables and avocado, so people can make avocado toast.
So when you're at the grocery store,
look for a loaf like this.
It can be a sourdough loaf.
It can be a French boule, whatever you have.
What I like about these rustic breads
is they create the most delicious toast.
So, we are going to slice relatively thick slices.
I would say about half an inch or so would be good.
And you don't need much, because again,
there's a lot of food on this board,
but I think enough so each person has a slice,
maybe a slice and a half, would be good.
Easiest way to toast a bunch of bread
is just to place it on a sheet pan.
You can toast both sides of it under the broiler,
or you can just choose to toast one side.
Sometimes I think it's nicer to just toast one side,
and then it's not so hard on the teeth.
There, okay.
So we're just gonna pop this under the broiler
until it's nice and golden brown.
Okay, so we are in good shape.
Most of everything that we need to make is ready
except for the eggs.
But I wanted to show you the board part first
because you really should set this part up
before you actually go to make your eggs,
so that when the eggs are done,
all you have to do is bring them to the board.
I really like a round board for a breakfast board.
I feel it's a little friendlier
because everybody can kind of access it
from different parts of the table.
I bought this board years ago, but it's an 18-inch board,
and in fact, I found a few on Amazon
if you wanted to get something similar,
so links are in the description.
So I like the eggs to be the center of the board.
So, go ahead and find a bowl in your house
that is low and shallow,
and will fit in the center of your board
while still leaving room around.
I do put the bowl in the center
while I'm assembling the board,
just so that I know how much room I have left,
so that's a good tip for you.
Then, these are also
a really genius little thing to have on hand.
Not only are they great for baking.
It's just plain parchment paper sheets.
It's really great to put on your board
for the bacon and the salmon.
Both of those things can be pretty oily
and we don't want to damage our board,
so we're gonna put it on this instead.
And because it's beige, it sort of blends right in
and it doesn't really stick out.
Now, my other big piece of advice
would be to assemble your board
right on the table you plan to serve it on.
I'm doing it on my counter now,
just because it's easier to shoot my video this way,
but I would not recommend doing it this way.
I would actually put it in place, because you'll see,
once we get this thing loaded up with all of our food,
it'll be hard to move,
and it'll be so pretty when you put it all together,
you won't want to move it anyway.
Then you can take your bacon,
and pile it up on one of the stacks of parchment paper.
Then for the smoked salmon, because it typically comes
just on like a gold pack like this,
it's so flat and doesn't really look that pretty,
I like to actually fold it.
So I do take the time to actually peel off the slices,
and then you can kind of decoratively fold it.
And doesn't that look prettier?
And then on top of the salmon,
I also like to add a few capers.
And then you can also add a little sprig of dill.
That's also pretty on top.
Then we can add our cream cheese,
so you can put that in a little, shallow bowl.
I think low and shallow works really well for a board,
just so that everybody can see everything
and that you don't have things hiding behind things.
And now for our bread,
so we're gonna place our toast on one side, like that.
Takes up less space if you go vertically than horizontally.
Let us not forget our delicious biscuits.
So they are gonna go right here, on the other side.
Then that way there's bread on both sides.
I'm gonna add a little bit of salsa.
So I think the salsa and the eggs pair really well,
especially when you make
like little sandwiches with the biscuits.
Okay, and then for our avocado toast folks,
I'm gonna add a avocado that I've sliced.
So depending on how many people
you think might eat avocado toast,
you can do one or two avocados.
Now if you live in the states, you probably know
all about Trader Joe's Everything Bagel Seasoning.
So you can add that on the side,
or you could sprinkle it actually on the avocado,
which would be good.
And for people outside of the states,
let's see, what is in this.
They say everything, but I think it's like three things.
It's sea salt, garlic, and onion.
You could do a chili lime blend would be good.
And then, we are also gonna add some radishes,
tuck in a few cucumbers,
and what's nice about this
is the cucumbers also go with the salmon,
it goes with the avocado toast,
so people can definitely mix and match.
And then another cute thing I like to add
is just a mini pepper grinder,
because I think it's fun for the salmon, the eggs,
as well as the avocado toast.
So you can find a little spot maybe tucked in here for that.
I am gonna gingerly move this,
'cause I'm gonna show you how to make a great scrambled egg.
So anywhere from eight to nine eggs
I think is good for four people.
Then I'm gonna add a splash,
maybe a tablespoon or so, of heavy cream,
and then we are gonna whisk these up.
So we've got our pan here on a medium-low flame.
So that's another important thing with eggs.
You don't want the heat too high.
I like to use a small pan like this,
only because it's gonna allow
for some really beautiful curds,
which will make our eggs nice and fluffy.
So as soon as it's hot and the butter has melted,
you could pour in the eggs.
I think the funny thing about scrambled eggs
is people have a tendency
because they hear the word scramble
to get in there with their fork
and start to sort of scramble them right away,
and I think that that ends up
creating like a really dry, rubbery scrambled egg.
I think they should be called push and pull eggs,
because that's a more accurate technique
for getting a great scrambled egg.
You want to kind of push the uncooked egg to the center,
and then pull the cooked egg towards you.
See, and as you do this,
you'll end up getting these really beautiful egg curds.
So you just keep like pulling your spatula towards you,
until they're all cooked.
And I actually don't season them at this point
because everybody has their own way
of having enough salt and pepper.
So I have my mini pepper shaker already on the board.
I might add a little thing of salt,
but I do like to add just a few chopped chives on top,
because I think that's always good.
I think you'll find it's super delicious,
really fun to put together,
and always wows a crowd.
Now if you would like some sweet treats
for your breakfast board,
click on my Mother's Day playlist,
and there you will find some
of my favorite sweet treats for Mother's Day.
All right you guys, we'll see you back here next time.
Until then, bye.