
This family breakfast board brings together creamy scrambled eggs, crisp bacon, smoked salmon, avocado, fruit, and warm bakery favorites. It is a generous, build-your-own brunch spread that feels special without requiring complicated cooking.
Cook the bacon in a dry frying pan over medium-high heat for about 2 minutes per side, or until golden and crisp. Transfer to a plate lined with paper towels. Spoon the yogurt into a small bowl, drizzle with honey, and place it on a platter with the strawberries. In a second bowl, add the soft cheese and season it with black pepper, then arrange it with the smoked salmon and lemon wedges. Place the sliced avocado and cooked bacon on another plate, then set all the dishes on a large serving tray, leaving room in the center for the eggs.
Lower the heat to low-medium and melt the butter in the same pan. When it begins to foam, pour in the beaten eggs and stir gently with a spatula until softly set, or cooked to your preference. Stir in the double cream, season with salt and black pepper, then spoon the eggs into a warm bowl. Scatter with chives, place the bowl in the center of the tray, and serve right away with warm croissants and toasted bagels.
For the softest scrambled eggs, keep the heat gentle and remove the pan just before the eggs look fully set, as they will continue cooking from residual heat. Swap smoked salmon for smoked trout, ham, or extra avocado if preferred. Assemble the cold items up to 1 hour ahead, but cook the eggs and warm the breads just before serving.





