First, fill a medium bowl halfway with ice cubes and cover the ice cubes with water. Set aside.

Fill a medium saucepan with water and bring the water to a boil over high heat.

Gently add the eggs to the boiling water and let boil for 6-12 minutes. (6 minutes for soft yolks and 12 minutes for fully cooked yolks.)

When the eggs are done cooking, drain water from the saucepan and place the eggs in the ice bath for at least 5 minutes.

Carefully peel the shell from each egg. If the shell isn’t peeling easily, try running the egg underwater while peeling the egg. Half the eggs and place in a small bowl and place on the charcuterie board. Season them with salt and pepper.

Add the cream cheese and ⅓ cup of the syrup into a small bowl. Mix to combine and transfer to a small bowl and place on the board.

Place the prosciutto and salami on opposite ends of the board in loose piles.

Toast the bagels and quarter them. Transfer them to the board next to the maple cream cheese.

Toast the waffles in a toaster or oven. Cut in half and place opposite the bagels. Set the maple syrup near the waffles.

Next, place the cheddar cheese and goat cheese log on opposite sides from each other.

Fill in any remaining space with the strawberries and blueberries.

Serve immediately.