German Breakfast Salad with Egg and Chives (Frühstückssalat) Recipe
This simple breakfast salad with egg, cucumber and chives often appears on the German table alongside bread and cold cuts. It’s light yet filling, a bit like egg spread but in a looser, salad-style form. It goes perfectly with fresh rolls and is a great idea for a weekend breakfast or light supper.
This salad turns simple breakfast ingredients into something a bit different from the usual sandwich. It’s quick to make, refreshing thanks to the cucumber and lemon, and still satisfying because of the eggs and creamy dressing.
Chef's tips
Use well-chilled ingredients if you want to serve the salad right away – it tastes best cold. If your cucumber is very watery, lightly salt the diced pieces and let them sit for a few minutes, then pat dry before adding to the salad to avoid thinning the dressing.
How to serve
Serve in a small bowl alongside a basket of fresh rolls, sliced bread and cold cuts. It also works well as a topping for open-faced sandwiches or as part of a larger breakfast spread with cheese, vegetables and fruit.
Ingredients
- egg - 4 piece
- fresh cucumber - 0.5 piece
- chives finely chopped - 3 tablespoon
- plain yogurt - 120 g
- mayonnaise - 1 tablespoon
- mustard - 1 teaspoon
- lemon juice - 1 teaspoon
- salt
- black pepper
Preparation
- Hard-boil the eggs: place them in a saucepan with cold water, bring to a boil, then cook for 8–9 minutes. After cooking, run under cold water and let cool completely.
- Wash the cucumber; if the skin is thick, you can peel it partially. Cut it in half lengthwise, scoop out the soft seedy center with a teaspoon, and dice the rest finely.
- Rinse the chives and chop finely.
- In a bowl, mix the yogurt, mayonnaise, mustard, lemon juice, a pinch of salt and pepper until you have a smooth dressing.
- Peel the eggs, dice them and add to the bowl with the dressing along with the cucumber and chives.
- Gently mix, taste and adjust the seasoning with more salt and pepper if needed.
- Chill the salad in the fridge for at least 10 minutes to let the flavors meld. Serve cold.
Storage
Keep the salad covered in the fridge and eat within 1 day for the best texture and safety. Stir before serving, as some liquid may separate. Do not freeze, as the eggs and yogurt will not thaw well.
