Prep

• Make the perfect hard-boiled eggs using the Instant Pot 5-5 method - pressure cook for 5 minutes followed by 5 minutes natural pressure release and then pour ice-cold water over the eggs. The peels will slide off easily. Just before arranging the platter, cut each egg into half and lightly with red chili powder. Next sprinkle the everything bagel seasoning.
• For the yogurt Parafaits, use small 2 to 4 ounce shot glasses or cups. Whip the yogurt in a small bowl. Add 3 to 4 spoonfuls in each cup. Sprinkle with chia seeds, crushed freeze dried raspberry, almond slices and a slice of apricot. These can be made ahead a day before and refrigerated.
• Make the mini baked oat muffins. These can be made a day ahead and refrigerated.
• Take a large platter or tray. You can also line a baking sheet or a large cutting board with parchment paper or some pretty linen tea towels. I used a 10” x 16” white rectangle platter.
• Start by placing the bagels and the spreads on the top corner. Place the yogurt cups next to the bagels. Next place the baked oats mini muffins on the bottom left of the platter with the hard boiled eggs sprinkled with red chili and everything but bagel seasoning on top.
• Last step is to arrange the fruits starting with the bigger fruits. Arrange a couple of bunches of grapes, citrus wedges, strawberries and blackberries. Then fill in all the gaps with smaller raspberries and blueberries. Garnish with fresh rosemary and edible flowers on top.