Prep: 25 minutes | Serves: 12

1. In medium saucepot, heat 6 cups water to a boil over high heat; with spoon, carefully lower eggs into water, reduce heat to medium and simmer 6 minutes. Fill medium bowl with ice and cold water; with slotted spoon, transfer eggs to ice water. When cool enough to handle, peel eggs and cut lengthwise in half.

2. In large bowl, with mixer on medium speed, beat ricotta cheese and honey 3 minutes or until light and fluffy. Makes about 2 cups.

3. Prepare mini pancakes and waffles as label directs.
4. Place eggs and ricotta mixture in 2 separate medium bowls, and jams into smaller bowls; place on large wooden board or serving platter. Arrange snack packs, Panino, nuggets, bread, avocados, fruit, pancakes and waffles on board around bowls.

Chef Tip(s):

Keep this brunch board local and seasonal by using jams and fruits that reflect what’s currently growing nearby. For instance, feature ripe stone fruits and berries in the summer and fig-ginger jam and blood oranges in the winter.