Breakfast Platters Recipe

Prepare bacon and sausage

Preheat oven to 200°C (400°F). Place bacon strips on a baking sheet lined with foil or parchment in a single layer. Arrange sausage links on the same or a separate sheet. Bake bacon and sausages for 12–18 minutes, turning sausages once, until bacon is crisp and sausages are cooked through (internal temp 71°C / 160°F). Remove from oven and keep warm on a plate covered loosely with foil.

Make pancake batter

In a large mixing bowl whisk together 1.5 cups flour, 1 tsp baking powder, 1 tbsp sugar and 1/2 tsp salt. In a separate bowl whisk 1.25 cups whole milk, 1 tsp vanilla and 1 tbsp melted unsalted butter. Pour wet into dry and whisk until just combined (some small lumps are fine). Let batter rest 5 minutes.

Cook pancakes

Heat a nonstick skillet or griddle over medium heat and brush with 1 tbsp vegetable oil. For each pancake, pour about 1/4 cup batter onto the griddle. Cook until bubbles form on the surface and edges look set, 2–3 minutes; flip and cook 1–2 minutes more until golden. Stack cooked pancakes on a plate and keep warm in the oven with the bacon (low heat) or covered with foil. Serve with 2 tbsp unsalted butter and 1/2 cup maple syrup for the platter.

Scramble eggs with spinach and cheddar

Crack 8 eggs into a medium bowl, whisk until blended and season with 1/2 tsp salt and 1/2 tsp pepper. Warm a 10-inch nonstick skillet over medium heat, add 1 tsp olive oil or a small knob of butter. Add 2 cups baby spinach and sauté 30–45 seconds until wilted. Pour in eggs and cook gently, stirring regularly until soft curds form. Stir in 1 cup shredded cheddar just before eggs finish cooking so it melts through. Remove from heat and keep warm.

Prep vegetables and fruit

Slice 2 roma tomatoes into wedges; slice 1 avocado and toss with 1 tsp lemon juice to prevent browning. Arrange 2 cups mixed greens, the tomato wedges, avocado slices and 2 cups fresh berries on the platter in separate sections so guests can build their plates.

Warm maple syrup in a small saucepan over low heat or microwave briefly. Put syrup and extra 2 tbsp unsalted butter into small serving bowls. Place olive oil, remaining salt and pepper in a small jar, add 1 tsp lemon juice, shake to make a light dressing to serve with the greens.

Plate the platter: arrange pancakes, bacon, sausages and scrambled eggs in larger sections. Add the greens, tomatoes, avocado and fruit in their own sections. Place small bowls of syrup, butter and dressing on the side. Offer hot sauce on the side if desired.

Serve immediately: advise guests to spoon syrup over pancakes, add butter to eggs/pancakes as desired, and season greens and tomatoes with the dressing. Rewarm any components briefly if needed before serving.