Prepare the meat ball/dome: Mix ground meat (beef/turkey mix), breadcrumbs, eggs, onions, garlic, herbs, salt/pepper. Form into a large ball or dome shape. Bake or sear until mostly cooked (internal ~70°C), then glaze with honey/BBQ/teriyaki sauce and finish baking/grilling for shiny, cross-hatched char (20-40 min total).
Cook eggs: Soft-boil eggs 6-7 minutes for jammy yolks. Cool in ice water, peel, halve, and garnish with herbs.
Prep sides: Steam broccoli until bright green and tender-crisp. Roast or fry small potato balls/croquettes until golden. Make corn salsa by mixing corn kernels, diced tomatoes, peppers, onions, lime juice, cilantro, salt.
Prepare salmon rose: Thinly slice smoked salmon, roll tightly into rose shapes, secure if needed.
Assemble the plate: Place glazed meat ball/dome in center. Arrange halved eggs, broccoli, potato balls, corn salsa, salmon roses, chips/wedges, and tomatoes around it attractively. Drizzle sauce under/over meat if desired, garnish with fresh herbs.
Serve: Best warm/fresh. Optional: add a light vinaigrette or extra glaze drizzle. Perfect for sharing or as an impressive solo brunch plate!
