Get the Recipe Breakfast Charcuterie Board with Burrata & More!
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5.0
45 reviews
Excellent
Get the Recipe Breakfast Charcuterie Board with Burrata & More!
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An elevated breakfast charcuterie board that's always a crowd-pleaser! It has everything a great brunch should have — eggs, toast, breakfast potatoes, roasted veggies, and of course, burrata cheese paired perfectly with bold romesco sauce. Each one is beautifully arranged onto a breakfast platter, so guests can grab whatever they’re craving.
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Ingredients
- 1/2 1/2 cup romesco sauce
- 4-5 4-5 Tablespoons olive oil divided
- 14 14 oz. "cocktail" tomatoes or cherry tomatoes
- salt and pepper to taste
- 1 1 pound Yukon gold potatoes diced
- 2-4 2-4 cloves garlic minced
- 2 2 teaspoons fresh Rosemary chopped
- 6 6 sourdough bread slices
- 1 1 Tablespoon butter
- 6 6 eggs beaten
- 8 8 oz. burrata cheese
- Sesame seeds for garnish optional
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Instructions
- Prepare the romesco sauce in a food processor if you don't already have it made (you can also use store-bought).
- Tomatoes: Preheat oven to 400°F. Prepare the tomatoes by halving them, then tossing with approximately 1 tablespoon olive oil, and salt and pepper to taste. Place the tomatoes on a rimmed baking sheet, cut side up. Roast for 30-35 minutes, depending on the size of your tomatoes. If using cherry or grape tomatoes, they will roast faster than cocktail tomatoes. The tomatoes should be wrinkled once they're roasted and ready.
- Potatoes: Prepare the potatoes by halving, then quartering, the potatoes to create a small, 1/2 inch bite-sized dice. On a second large rimmed baking sheet, toss potatoes with 1-2 tablespoons of olive oil, and salt and pepper to taste. Bake in the 400°F oven for 25-30 minutes, tossing halfway through. When potatoes have finished cooking, toss with minced garlic and fresh rosemary.
- Toast: You can choose to toast your bread in a toaster, grill or grill pan, or toss in the oven. Brush each side with olive oil, and place on a grill pan heated over medium heat, turning once side is toasted (~2-3 minutes) or a pan in the oven to toast. I like to halve the slices after grilling if they're large. If using a toaster, toast right before serving and spread on butter as desired.
- Soft scrambled eggs: Make right before you're ready to serve the board. Heat a medium non-stick skillet over low-medium heat and whisk the eggs together in a separate bowl. Melt butter in the middle of the pan, adding beaten eggs to the center of the butter once it's melted. As eggs slowly set up, use a rubber spatula to push them gently around, creating large "egg pillows". Gently push them around occasionally for 3-4 minutes until they are just set; be sure to not overcook! Salt and pepper to taste.
- Burrata: drain the burrata from the liquid it's stored in, and gently pat dry.
- When ready to serve, spread the romesco sauce in the center of a plate or serving board, then place burrata cheese balls on top and garnish the cheese with salt and sesame seeds (or "everything but the bagel seasoning" - it's great!). Salt is a must to help bring out the flavor!
- Add the remaining sides to their own area of the platter (roasted tomatoes, potatoes, toast, and soft scrambled eggs). I like to place the tomatoes on some greens for color. Alternatively, you can have each person plate their own if you don't want to serve it on a board family style.
- Everyone can grab what they wish and enjoy each and every unique bite!
Equipments used:
Notes
- Gluten-Free: use gluten-free bread.
- Serving Size: as written, the recipe will serve 4, or up to 6 smaller portions. You can easily double or halve the recipe, or add additional items as desired.
Nutrition Information
Show Details
Calories
532kcal
(27%)
Carbohydrates
60g
(20%)
Protein
22g
(44%)
Fat
25g
(38%)
Saturated Fat
9g
(45%)
Polyunsaturated Fat
2g
Monounsaturated Fat
9g
Trans Fat
1g
Cholesterol
141mg
(47%)
Sodium
561mg
(23%)
Potassium
689mg
(20%)
Fiber
5g
(20%)
Sugar
5g
(10%)
Vitamin A
1123IU
(22%)
Vitamin C
26mg
(29%)
Calcium
273mg
(27%)
Iron
4mg
(22%)
Nutrition Facts
Serving: 4servings
Amount Per Serving
Calories 532 kcal
% Daily Value*
| Calories | 532kcal | 27% |
| Carbohydrates | 60g | 20% |
| Protein | 22g | 44% |
| Fat | 25g | 38% |
| Saturated Fat | 9g | 45% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 9g | 45% |
| Trans Fat | 1g | 50% |
| Cholesterol | 141mg | 47% |
| Sodium | 561mg | 23% |
| Potassium | 689mg | 15% |
| Fiber | 5g | 20% |
| Sugar | 5g | 10% |
| Vitamin A | 1123IU | 22% |
| Vitamin C | 26mg | 29% |
| Calcium | 273mg | 27% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
45 reviews
Excellent
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