A colorful morning spread with seasonal fruit, toasted breads, perfectly cooked eggs, and honeyed yogurt bowls.
# Components:
→ Fresh Fruits
01 - 1 cup hulled and halved strawberries
02 - 1 cup blueberries
03 - 1 orange, peeled and segmented
04 - 1 banana, sliced
→ Breads & Pastries
05 - 4 slices multigrain bread
06 - 2 croissants, halved
07 - 4 tablespoons unsalted butter, softened
→ Eggs
08 - 4 large eggs
09 - 1 tablespoon olive oil or unsalted butter
10 - Salt and black pepper, to taste
→ Dairy & Sweets
11 - 1 cup Greek yogurt
12 - 4 tablespoons honey
13 - 1/4 cup granola
→ Extras
14 - 1/2 cup walnuts, roughly chopped
15 - 1/4 cup fresh mint leaves (optional)
# Directions:
01 - Arrange strawberries, blueberries, orange segments, and banana slices attractively on a large serving platter.
02 - Toast multigrain bread slices and croissant halves to desired crispness. Spread with unsalted butter and arrange on the platter.
03 - Heat olive oil or butter in a non-stick skillet over medium heat. Crack eggs into the pan and cook sunny side up or to preference. Season with salt and pepper. Transfer eggs to the platter.
04 - Divide Greek yogurt into four small bowls or glasses, drizzle honey atop each, and sprinkle with granola. Place on the serving platter.
05 - Sprinkle chopped walnuts over the fruit and yogurt bowls. Garnish with fresh mint leaves if desired.
06 - Present the platter promptly alongside coffee, tea, or fresh juice for a delightful breakfast experience.
