Soft jammy boiled eggs, quick pickled shallots, smoked salmon, fragrant herbs, crunchy radish and of course buttered sourdough. Weekend mornings are best spent grazing on a delicious breakfast platter. We love a jammy yolk and have found that boiling for 6 1⁄2 minutes is the way to go. Hosting a brunch at home? Just increase the quantity of everything based on the number of guests. Happy brunching!

cooking time: 15 minutes

For the boiled eggs
Heat a saucepan of water to a boil on high heat. Once the water is boiling, lower the heat to medium and maintain a gentle boil. Carefully spoon the eggs into the water. Set a timer for 61⁄2 minutes and let boil. Remove the eggs from the water and immediately run under cold tap water or better yet transfer to an ice bath to chill for 2-3 minutes. Peel the eggs carefully and slice in half.Season with salt & pepper

For the quick pickled shallots
Peel and slice the shallots thinly and place into a bowl. Pour enough vinegar to completely submerge the shallots (we used red grape vinegar). Let sit for at least 10 minutes.

For the breakfast platter

• For the Love of Bread organic sourdough batard, sliced
• jammy boiled eggs
• smoked salmon
• radishes
• pickled shallots
• fresh lemon wedges
• fresh dill
• fresh chives
• salted butter
• sea salt