A colorful breakfast featuring fresh fruits, toasted breads, eggs, yogurt, honey, and crunchy walnuts.
# What You Need:
→ Fresh Fruits
01 - 1 cup strawberries, hulled and halved
02 - 1 cup blueberries
03 - 1 orange, peeled and segmented
04 - 1 banana, sliced
→ Breads & Pastries
05 - 4 slices multigrain bread
06 - 2 croissants, halved
07 - 4 tablespoons unsalted butter, for spreading
→ Eggs
08 - 4 large eggs
09 - 1 tablespoon olive oil or butter
10 - Salt and black pepper, to taste
→ Dairy & Sweets
11 - 1 cup Greek yogurt
12 - 4 tablespoons honey
13 - 1/4 cup granola
→ Extras
14 - 1/2 cup walnuts, roughly chopped
15 - 1/4 cup fresh mint leaves, optional
# Directions:
01 - Place strawberries, blueberries, orange segments, and banana slices attractively on a large serving platter.
02 - Toast multigrain bread slices and croissant halves to desired crispness. Spread with unsalted butter if preferred, then arrange on the platter.
03 - Heat olive oil or butter in a non-stick skillet over medium heat. Cook eggs sunny side up or to preference. Season with salt and black pepper. Transfer eggs to the platter.
04 - In four small bowls or glasses, layer Greek yogurt, drizzle honey evenly, and top with granola. Place bowls on the serving platter.
05 - Sprinkle chopped walnuts over fruits and yogurt bowls. Garnish with fresh mint leaves if desired. Serve immediately with coffee, tea, or fresh juice.
