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Holiday Brunch Board

Yields1 ServingPrep Time1 hrCook Time1 hrTotal Time2 hrs

This Christmas brunch board is the perfect celebratory grazing meal! It’s got something for everyone from fluffy waffles to sweet & salty bacon, to crispy granola and creamy devilled eggs. Leave it out while you open your presents and have some coffee or hot cocoa ready to go!

Lemon Olive Oil Waffles
 1 ½ cups all-purpose flour
  cup sugar
 1 ½ tsp baking powder
 1 tsp baking soda
 ¼ tsp salt
 3 large eggs
 1 ¼ buttermilk
 ¼ cup Colavita Extra Virgin Olive Oil or Colavita Lemon EVOO
 1 grated lemon peel
 Fresh fruit and maple syrup for serving
For the Granola
 3 cups oats
 1 cup pepitas
 1 cup pistachio
 1 cup coconut flakes
 ½ cup light brown sugar
 ¾ cup maple syrup
 ½ cup Colavita Extra Virgin Olive Oil
 ¼ tsp salt
 Your favorite yogurt for serving
For the Maple Bacon
 1 lb bacon
 2 tbsp maple syrup
For the Deviled Eggs
 6 eggs
 4 tbsp creme fraiche
 2 tbsp mayonnaise
 1 tbsp Dijon Mustard
 4 tbsp chives, minced
 chives, minced
For the Waffles

Whisk dry ingredients in a large bowl to blend.


In a small bowl, whisk eggs, buttermilk, Colavita olive oil and lemon peel.


Add the wet ingredients to the dry and whisk until just blended. Let mixture stand 15 minutes.


Preheat waffle iron according to manufacturer's instructions. Spoon batter onto waffle iron.


Cover and cook until golden and cooked through (cooking time will vary, depending on waffle iron).


Repeat with remaining batter. Serve immediately fresh fruit and maple syrup.

For the Granola

Mix oats, nuts, coconut, sugar, and salt together in a bowl.


In a separate bowl, combine maple syrup and EVOO, then mix both together.


Bake at 300˚F for 35-40 minutes, stirring every 10 minutes.


To assemble the parfait, spoon 1/2 cup of yogurt into a bowl or jar. Place a handful of berries on top, then a layer of granola.


Repeat the process once more.



For the Maple Bacon

Heat your oven to 425°F


Line a baking sheet with parchment paper. Place the strips of bacon on the prepared baking sheet, taking care not to overlap them.


Bake for 10 minutes, or to desired amount of crispiness, rotating the pan halfway through.


Remove from the oven and immediately brush with maple syrup.



For the Eggs

Place eggs in a small pan and cover with water. Bring to a gentle simmer, and cook 9 minutes. Drain, and peel while still warm. Slice in half lengthwise; remove yolks, reserving whites on a serving platter.


Place yolks in a medium bowl. Mix in mayonnaise, creme fraiche, and Dijon; season with salt and pepper.


Transfer to a pastry bag fitted with a medium star tip. Pipe into reserved egg whites.


Garnish with herbs and serve.