Breakfast Board Recipe

Warm waffle

Reheat the Liege waffle in a toaster or 350°F (175°C) oven for 4–6 minutes until warm and slightly crisp on the edges. Keep warm.

Make Bananas Foster sauce

In a small skillet over medium heat, add 2 tbs unsalted butter and 2 tbs light brown sugar. Stir until sugar dissolves and the mixture starts bubbling, about 1–2 minutes. Slice the banana into 1/4" thick rounds and add to the pan. Cook 1 minute per side until banana is glossy and softened. Remove pan from heat, stir in 1 tbs dark rum (or 1 tbs orange juice if avoiding alcohol), 1/2 tsp vanilla extract and a pinch (1/8 tsp) sea salt. Return to low heat for 15–30 seconds to warm through, then remove from heat.

Assemble waffle

Place the warmed Liege waffle on the board, spoon the warm Bananas Foster and banana slices over the waffle. Dust with powdered sugar if using.

Toast the bread slice to desired crispness. While toasting, cook bacon if not already cooked: pan-fry or oven-bake until crisp, drain on paper towel and keep warm.

Mash 1/2 ripe avocado in a small bowl with 1/2 tsp lemon juice, 1/2 tsp olive oil, 1/8 tsp salt and 1/8 tsp black pepper until slightly chunky. Spread the avocado mix evenly over the toasted bread.

Top the avocado toast with the 2 cooked bacon slices (whole or halved). Sprinkle 1/8 tsp crushed red pepper flakes over the top for a touch of heat. Place the toast on the board next to the waffle.

Crisp hashbrowns

Heat a 10–12" nonstick or cast-iron skillet over medium-high heat and add 1 tbs unsalted butter and 1 tsp vegetable oil. When butter foams, add the thawed, well-drained shredded hashbrowns (1 cup), press into an even layer, and cook without stirring for 4–5 minutes until a golden crust forms. Flip in sections, press again and cook another 3–4 minutes until crisp and golden. Season with a pinch of salt and keep warm.

Make quick hollandaise (stovetop/emulsion)

Whisk together 2 large egg yolks, 1 tsp cold water and 1 tsp fresh lemon juice in a heatproof bowl. Set bowl over (not in) simmering water (double-boiler) — water should not touch bowl. Whisk constantly while gradually drizzling in the 4 tbs melted warm butter until sauce thickens and becomes glossy (2–3 minutes). If sauce becomes too thick, whisk in a few drops of warm water. Season with 1/8 tsp salt and a pinch (1/16 tsp) white pepper or cayenne. Keep warm (off heat) but do not overheat or it will scramble.

Spoon hollandaise over a portion of the crispy hashbrowns just before placing them on the board. Garnish with microgreens or chopped chives if using.

Heat 1 tsp vegetable oil or a small knob of butter in a skillet over medium heat. Add the scrapple slices and cook 3–4 minutes per side until browned and crisp at the edges. Remove and keep warm.

In the same skillet, add the Taylor ham / pork roll slices and cook 1–2 minutes per side until edges brown and are heated through. Drain on paper towel and place both scrapple and Taylor ham on the board.

Arrange 1 cup of seasonal fruit in a small pile or ramekin on the board. If using citrus or melon, cut into bite-sized pieces. Keep chilled until assembly.

On a serving board, arrange the warmed Liege waffle topped with Bananas Foster, the bacon avocado toast, a portion of the crispy hashbrowns dressed with hollandaise, the fried scrapple and Taylor ham slices, and the seasonal fruit. Garnish hashbrowns/hollandaise with microgreens or chopped chives if desired. Serve immediately.