Breakfast Recipes

Preparation [5 minutes]

Spread peanut butter on all 8 slices of bread.

Then cover 4 slices with cucumber slices and top with a leaf of iceberg lettuce.

Place a second spread of bread on top of the lettuce, press a little and cut in half.

Ingredients [4 people]

• 8 slices of corn lands whole grain sunfloor

• 8 tbsp 100% peanut butter

• ½ cucumber sliced ​​(preferably organic) 4 leaves of iceberg lettuce

Preparation [10 minutes]

+ 10 minutes oven time

Preheat the oven to 180 degrees. Cover a baking tray with parchment paper.

Divide the grapes, cranberries and cranberry nut mix over the baking tray. Sprinkle with cinnamon and drizzle with maple syrup. Roast for 10 minutes in the preheated oven.

In the meantime, halve the mini buns lengthwise and spread generously with butter.

Fry the buns for 5 minutes in a dry frying pan on the buttered side.

Divide the cream cheese over the warm rolls and top with the roasted grapes, cranberries and the nut mix.

Serve immediately.

Ingredients [4 people]

• 50 g red grapes

• 50 g white grapes

• 50 g cranberries

• 20 g cranberry nut mix

• 1 tsp cinnamon

• 3 tbsp maple syrup

• 4 solidify (mini)

• 40 g butter

• 100 g cream cheese

Preparation [20 minutes]

Cut the avocados in half lengthwise, remove the seeds and skin and mash the flesh in a bowl. Add the dairy spread and season with salt and pepper. 

Use a vegetable peeler or cheese slicer to make 4 long ribbons from the cucumber. Cut the radishes into thin slices.

In the meantime, bring a pan with a layer of water of about 8 cm to the boil. Add the vinegar. Break an egg over a cup. Make a vortex in the hot water with a spoon and lower the egg into it. 

Poach the egg for about 3 minutes until the egg white has set and the egg yolk is still soft. Remove with a slotted spoon and drain on kitchen paper. Poach 3 more eggs in this way.

Generously brush the crackers with avocados spread and divide the cucumber and radish on top. 

Place a poached egg on each cracker. Sprinkle with the chili flakes and salt to taste.

Ingredients [4 people]

• 2 ripe avocados

• 100 g dairy spread light chives

• ¼ cucumber

• 4 radishes

• 2 tbsp vinegar

• 4 farm-fresh eggs

• 4 firm spelled crackers

• 1 tsp chili flakes

Preparation [15 minutes]

Put the forest fruits in a pan and add the sugar. Let thaw over low heat. Meanwhile, peel the ginger, chop and add. Cook on low heat for 10 minutes until a thick sauce.

Heat the pancakes according to the instructions on the package. Serve the pancakes warm with the sauce and the Greek yogurt.

Ingredients [4 people]

500 g frozen forest fruits

3 tbsp granulated sugar

4 cm fresh ginger

2 packs of American pancakes

400 g greek yogurt 10%

Preparation[5 minutes]

Mix the mustard with the mayonnaise.

Cut the avocado in half and remove the stone with a sharp knife. Scoop the pulp out of the skin with a spoon and cut into slices.

Cut the gherkin into slices and the red onion into very thin half rings.

Cut open the pistols and spread with three quarters of the mustard mayonnaise. Divide the brine meat, avocado slices, gherkin and onion over the pistols.

Season with pepper, spread the rest of the mustard mayonnaise on top and serve!

Ingredients [4 people]

• 0.5 tbsp mustard

• 2 tbsp mayonnaise (light)

• 1 avocado

• 2 pickles

• 0.5 Red onions (peeled)

• 4 white rolls

• 100 g pickled meat

• pepper (freshly ground)