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Brunch board

Ramona King

Brunch board


Impress your mom with a towering brunch board filled with all of her favorite breakfast foods

I'm not sure how you do it in your house, but in mine, Mother's Day is all about breakfast and brunch foods. Whether it is breakfast in bed or an all-out brunch fete, there are always eggs, waffles and tons of strawberries on the table.

My favorite way to display these foods? A towering, versatile brunch board.

What's a brunch board, you ask? Imagine a cheese board, but filled with waffles or pancakes or colorful oatmeal toppings, or even, well, cheese. Depending on your mom's favorite foods, the board can be just about anything. Here are five steps to making one yourself.
Choose your heroes
Before you even think about shopping, decide what you want to be the center of attention on your brunch board. Do you want to create a build-your-own breakfast sandwich bar? Or perhaps you'd like to go crazy and stack a platter high with chicken and waffles. Don't be afraid to swing towards the healthy side, either. Try cooking a big batch of grits or steel cut oats and have guests top them with gusto. Whatever you choose, you'll want to put these dishes front and center on your board, which brings us to ... 
Plot your plating
Pull out the biggest cutting board and/or platter you have. Will your hero fit on it? If you're going to be serving lots of different toppings around a big bowl of grits, then maybe. If you're going big with casseroles or fried chicken, maybe not. If you're in the latter camp, consider employing multiple boards and platters, stacking them as you see fit. Pull out any bowls you'll need to use and move them around on your display boards so you'll know they fit. Use sticky notes to label each bowl or spot on the board with its intended filling.
Pick supporting players
Once you know how you'll plate the main event, think about other nibbles, bites, sauces and garnishes that will truly make your brunch board shine. Fruit is always a great choice, and it'll add color to what could very well be a platter filled with brown foods. We like easy, low-prep fruits like berries and grapes. Nuts are great on cheese boards and brunch boards alike, so if your mom doesn't have a nut allergy, pile on the pecans and pistachios. Sauces are also important additions. Think maple syrup, honey, hot sauce, jams and jellies, adding and taking away from the list depending on what you're serving. Finally, pick up a few green herbs at the grocery store to add a little color to the board. Hearty rosemary and fragrant sage are great year-round options that'll hold up to spring's warmer temperatures, so they get our vote.
Cook and plate
Depending on your ambition, you may need to spend a fair amount of time cooking for your brunch. Luckily, many dishes can be made ahead and reheated. Waffles, for example, freeze beautifully and will bake to crisp perfection in a warm oven. Fried chicken can, again, be fried ahead and heated in the oven (pull it from the oil just a tad early to ensure it doesn't get overcooked later). Grits and oatmeal can be made in a slow cooker and held for hours. Or if you're going simple with baked goods and spreads, bake everything the night before and rest easy on the day-of.

When you're ready to plate, start with the items that don't need much attention, such as sauces and fruits. Get those set out on the board around your serving bowls. Layer garnishes in and around the bowls, the same way you'd build a cheese board (above). Pour yourself a mimosa and finish heating up your heroes just before your guest of honor arrives. Speaking of mimosas ...
Don't forget the drinks
Brunch isn't really brunch without drinks. Set up a second table or section of your brunch board area dedicated to mimosas, coffee and bloody Marys. We recommend batching your drinks in advance and serving them in pitchers or carafes so you won't get stuck playing bartender while you're trying to enjoy your meal. 

Need more ideas? Here are some of our favorite brunch recipes:
Classic Southern Buttermilk Biscuits
Virginia Willis' Buttermilk Biscuits
Cornmeal Crepes with Strawberries and Clabbered Cream
Strawberry Cheesecake Pancakes
Pumpkin Banana Bread Muffins
Country Ham and Broccoli Frittata
Southern Kitchen's Breakfast Casserole
Asparagus with Crispy Poached Eggs and Warm Bacon Vinaigrette

Photo Credit (Chicken and Waffles): Ramona King
Photo Credit (Oatmeal Board): Brooke Lark/Unsplash
Photo Credit (Cheese Board): Maura Friedman
Photo Credit (Pitcher): Maura Friedman

Author image

Kate Williams is the former editor-in-chief of Southern Kitchen. She was also the on-air personality on our podcast, Sunday Supper. She's worked in food since 2009, including a two-year stint at America’s Test Kitchen. Kate has been a personal chef, recipe developer, the food editor at a hyperlocal news site in Berkeley and a freelance writer for publications such as Serious Eats, Anova Culinary, The Cook’s Cook and Berkeleyside. Kate is also an avid rock climber and occasionally dabbles in long-distance running. She makes a mean peach pie and likes her bourbon neat.