Prepare all the breakfast ingredients.
Wash the fruit, slices the bread, scoop the jam and yogurt into ramekins, and add the syrup to a small bowl.
I bake the bacon until crisp then drain and place in a small mason jar.
Cook pancakes in a heart mold or cut them out after cooking with a heart cookie cutter. I make at least 10 pancakes.
I cook the scrambled eggs in a small cast iron skillet that I then place directly on the board.
I use a mini skillet and cook over easy eggs with a large metal heart cookie cutter.
Now arrange and fill a large cutting board or platter with all the breakfast food.
Fill in empty spaces with rows of fruit and ramekins of syrups, yogurt, jam, and candies.
Serve immediately. Most items are good at room temp but the eggs and pancakes are best served warm.