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5 from 7 votes

Bacon Rose Brunch Board

Make this bacon rosette bouquet and breakfast spread for a loved one this Valentine's Day.
Prep Time30 minutes
Cook Time30 minutes
Servings: 0 Servings

Ingredients

Bacon Roses

  • 2 (12-ounce) packages bacon
  • 2 tbsp maple syrup
  • 1 tbsp brown sugar
  • 1 tsp black pepper
  • 1 bunch basil leaves

Bacon Bouquet Brunch Board  

  • 12 Bacon Roses
  • 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
  • 10-12 eggs
  • 1 tbsp chopped chives
  • 2 tbsp freshly grated Parmigiano Reggiano

Instructions

Bacon Roses

  • Preheat the oven to 400°F. Line a rimmed baking sheet with foil and place a wire rack inside.
  • Working with one strip of bacon at a time, roll the bacon tightly to form a rosette. (Feel free to stack two strips prior to rolling for an even more robust-looking rose.) Secure the bacon rose with two toothpicks, forming a cross through the spiral as close to the bottom of one end as you can.
  • Space the bacon roses out on the wire rack. Brush bacon roses with maple syrup, then sprinkle with brown sugar and cracked black pepper.
  • Bake until the bacon is cooked through and crispy, 20 to 30 minutes. (If you double-layered the bacon, bake for 40 minutes.) Let cool slightly.
  • Carefully remove toothpicks, making sure the roses maintain their form. Place two basil leaves on a plate for each bacon rose, then place a bacon rose on top of each set of basil leaves.

Bacon Bouquet Brunch Board

  • Place the plate of bacon roses in the center of your board.
  • Place a bowl on the board for the eggs, but don’t add them yet! Place the butter, jam, strawberries, raspberries and blackberries, and pomegranate seeds in separate small bowls. (You’ll likely need bigger bowls for the eggs and berries!) Arrange the bowls on the board around the bacon. Place the oranges and a couple handfuls of berries (I used blackberries) directly on the board between the bowls.
  • After the board is assembled, toast the bread.
  • Meanwhile, scramble the eggs. Add them to the reserved bowl, then top with the chives and/or Parmigiano Reggiano.
  • Arrange the toast around the edge of the board and serve immediately.