Best-ever breakfast board

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Ingredients

For the board:
Fresh fruits, such as berries, grapes, kiwi,
oranges, pineapple or apples
Bacon or sausage
Mini croissants
Mini bagels
Mini waffles
Hard-boiled eggs
Whipped cream cheese
Fruit jam or jelly
Softened butter

For the lemon meringue fruit dip:
5-ounce container lemon blended Greek yogurt
4 ounces (1/2 cup) cream cheese, softened
½ cup heavy whipping cream
¼ cup powdered sugar
1 teaspoon lemon extract, optional

Method

The night before:

Wash and prepare any fruit that you’ll be serving. Wrap well in plastic and refrigerate until ready to use. Cook the bacon and/or sausage, wrap well in plastic and refrigerate until ready to use.

To prepare the lemon meringue fruit dip:

Cream together the yogurt and cream cheese. In a separate bowl, whip the heavy cream and powdered sugar to stiff peaks. Gently fold whipped cream into yogurt mixture, stirring in extract if using. Cover and refrigerate for at least 4 hours, or overnight.

The day of:

Toast waffles, warm croissants and split bagels. Reheat bacon and sausage. Place fruit dip, whipped cream cheese and jams in decorative bowls. On a large serving platter (or baking tray), arrange fruits, breads, proteins and garnishes in a casual, yet elegant way. Place the fruit around the fruit dip and the cream cheese near the bagels. Serve with fresh juice or brewed coffee (with a splash of cream, of course) with your breakfast board.