Bacon Rose Brunch Board
Description
Make this bacon rosette bouquet and breakfast spread for a loved one this Valentine's Day.
Ingredients
Bacon Bouquet
- 12 slices Bacon (24 for double roses)
- 2 tbsp Maple syrup
- 1 tbsp Brown sugar
- 1 tsp Black pepper
- 1 bunch Basil leaves
Bacon Rose Brunch Board Ingredients
- 12 Bacon Roses
- 10-12 Eggs scrambled
- 10-12 slices Bread
- 1/2 cup Butter sliced
- 1/2 cup Jam
- 16 oz Strawberries
- 8 oz Blackberries
- 8 oz Raspberries
- 4 oz Pomegranate Seeds
- 2 Oranges, sliced
- 1 tbsp Chives chopped
- 2 tbsp Parmigiano Reggiano grated
Instructions
- Preheat oven to 400 degrees
- Take a strip of bacon, and starting at one end, roll it up tightly to form a rosette. Feel free to add another bacon strip layer for an even heftier looking rose.
- Secure the bacon rose with two toothpicks to form a cross (as close to the bottom of one end as you can)
- Space out the bacon roses on a wire rack on top of a foil lined baking sheet Brush bacon roses with maple syrup then sprinkle brown sugar and cracked black pepper
- Bake until bacon is cooked all the way through, 20-30 minutes (40 for double-layered roses). Feel free to turn over or finish them off in a frying pan if needed.
- Set aside and let cool; remove toothpicks.
- Arrange bacon roses on a round salad platter to form a “bouquet” and place it in the center of your serving board. Place basil leaves under each bacon rose around the outside of the bouquet.
- Next, start adding ingredients in small bowls around the edge of your round board. Use the bigger bowls for fruit like berries and the smaller ramekins for jam and small scale fruit like pomegranate seeds. You can also lay some fruit directly onto the board.
- Add your warm ingredients like eggs last. I did one batch with chives on top and one with Parmigiano Reggiano. I generally like to have dairy and non-dairy options available.
- Cut bread using a heart-shaped cookie cutter and toast. Serve and enjoy!
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