Whole wheat bagel
(sliced in half; add a variety of flavors)
1/4 cup
Capers, canned
1/2 bunch
Chives
(chopped, to garnish)
227 gm
Cream cheese, whipped
2 cup
Red grape
2 medium
Orange
(cut into wedges)
1/2 medium
Red onion
(thinly sliced; optional)
2 avocado(s)
Avocado
(sliced)
1 cucumber(s)
Cucumber
(English, sliced)
227 gm
Salmon, smoked
(lox)
1 large
Tomato
(ripe; thickly sliced)
2 sprig
Parsley, fresh
(garnish)
Instructions
Preheat the oven to 375°F (191°C) and line a baking sheet with tin foil. Place the chicken breakfast sausages on the lined sheet and bake for 8 - 10 minutes (larger sausages will take an additional 15-20 minutes to cook).
While the sausages are baking, prepare the boiled eggs. In a large pot (large enough so that the eggs are in a single layer), cover the eggs with cool to lukewarm water. Bring the water to a boil, then cover the pot and remove it from the heat. Allow the eggs to sit for 12 minutes before removing the shells. Rinse any loose shell pieces off of the eggs, and cut each egg in half.
On a prepared large platter, tray, or charcuterie board, leave room in the middle for a large plate.
Place the bagels (sliced in half) around the outside of where the plate will be going on the tray/platter.
Arrange capers, chives, and cream cheese in small serving bowls.
Fill in the open areas with the red grapes, orange wedges, and the red onion, avocado, and cucumber slices.
On the large plate, arrange the halved eggs, smoked salmon (lox), cooked sausage links, sliced tomatoes, and avocado. Garnish with fresh parsley. Place the meat and egg plate in the center of the tray when ready to serve.
Notes:
Tips:
Use any raw vegetables (snap peas, cherry tomatoes, carrot sticks, etc.) and fruits (pear and apple slices, melon, etc.), that you and your guests may prefer.
Try a variety of bagels, such as sesame seed, poppy seed, 12 grain, and everything bagels to add to the visual appeal
