German Breakfast Salad with Egg and Tomato Recipe
This simple breakfast salad with egg, tomato and crunchy radish is reminiscent of German “Frühstücksteller” – colorful plates served in the morning with bread. It’s light, but thanks to the eggs it’s truly filling. Ideal when you’re craving something fresh instead of a classic sandwich.
A fresh, colorful breakfast alternative to sandwiches that combines protein-rich eggs with crisp vegetables and a creamy yogurt dressing.
Chef's tips
Make sure the lettuce is well dried before adding the dressing so the sauce clings nicely and doesn’t get watered down.
How to serve
Serve on a large breakfast plate with crusty rolls, wholegrain bread or rye bread on the side. Add a small portion of cheese or cold cuts if you want a more traditional German-style breakfast spread.
Ingredients
- egg - 3 piece
- tomatoes - 150 g
- radish - 6 piece
- lettuce - 4 leaves
- chives - 2 tablespoons
- yogurt - 60 g
- mustard - 5 g
- oil - 10 ml
- vinegar - 5 ml
- salt - 3 g
- black pepper - 1 g
Preparation
- Place the eggs in a pot, cover with cold water, bring to a boil and cook for 8–9 minutes for hard-boiled eggs. Then pour over cold water, let cool and peel.
- Wash the cherry tomatoes and cut them in halves (quarters if larger). Wash the radishes and slice them thinly.
- Rinse the lettuce leaves, pat dry with paper towels and tear into smaller pieces into a bowl.
- In a small bowl, mix the yogurt, mustard, oil, vinegar, salt and pepper until you have a smooth dressing.
- Cut the eggs into quarters or thick slices.
- Add the tomatoes and radishes to the bowl with lettuce, pour over the yogurt dressing and gently toss.
- Arrange the egg pieces on top and sprinkle everything with finely chopped chives.
- Serve immediately, ideally with a slice of fresh bread or a roll.
Storage
This salad is best eaten right after preparing, as the lettuce softens quickly. If you need to prepare ahead, keep the dressing and vegetables separate and combine just before serving.
