Cost Plus World Market

Spring Brunch Board Recipe

Surprise everyone with this unexpected take on the brunch buffet and the snack board!

By World Market Editorial |

Prep Time: 2 hrs.

Cook Time: 30 min.

Total Time: 2.5 hrs.

Servings: One big board!


Beet-Dyed Eggs Ingredients:

6 hard boiled eggs

4 cups Amelie's Beet Juice


Cream-Baked Eggs Ingredients:

1 tbsp unsalted butter, melted

3 cups heavy cream

1 tbsp⁠ plus more for garnish⁠ chopped fresh herbs (such as parsley, dill, tarragon, thyme and / or chives)

1 small shallot, minced

4 eggs

sea salt and freshly ground black pepper to taste


Board Ingredients:

1 loaf Coolmore Carrot Cake

1 package Sticky Fingers Wild Blueberry Scone Mix, prepared

1 package Sticky Fingers Hot Cross Bun Scone Mix, prepared

1 package Sticky Fingers Everything Bagel Scone Mix, prepared

1 package My Favorite Mixed Berry Pancake Mix, prepared

1 package My Favorite Meyer Lemon Pancake Mix, prepared

1 package Biscotti Tsoungari Darlings Lemon Cream Filled Cookies

1 bottle Wild4 Vermont Coffee Infused Maple Syrup

1 bottle Wild4 Vermont Blueberry Infused Maple Syrup

1 jar Just Jan's Raspberry Curd

1 jar Bonne Maman Lemon Curd

1 jar Olde Thompson Everything Seasoning

2 avocados, halved and pitted

2 pints fresh berries

1/2 – 1 lb. cooked bacon and / or sausage

stick unsalted butter, sliced

3 cups plain Greek yogurt

Handful fresh mint, for garnish


Beet-Dyed Eggs Directions:

Peel hard boiled eggs and place in a bowl.

Cover with beet juice.

Let sit for at least 10 minutes, or as long as overnight, refrigerated (for a more vivid pink).


Cream-Baked Eggs Directions:

Heat oven to 350F.

Brush 4 GreenPan mini egg skillets with melted butter and place on a baking sheet.

In a medium bowl, whisk cream, herbs and shallot. Season with salt and pepper.

Divide cream mixture among skillets and bake about 10 min until thick and bubbly.

Crack 1 egg into each skillet and bake about 10-15 more min until egg whites are set.

Garnish with more herbs before serving.


Board Assembly Directions:

On a large board, arrange carrot cake and scones.

Add waffles and pancakes.

Add bowls of curd and carafes of syrup.

Add bacon and sausage.

Cut hard boiled eggs in half and place on board.

Sprinkle avocado halves with Everything seasoning and arrange on board.

Set out butter and yogurt.

Fill in empty spots with berries, either in bowls or directly on the board.

Finally, scatter cookies and mint sprigs.

Fun tips: Use the leftover beet juice to dye shell-on hardboiled eggs for a shell-on, natural dye effect. Keep pancakes, waffles, bacon and sausage warm in a low oven, and add to board just before serving. Try sprinkling Everything seasoning on eggs.

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