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.
These kinds of breakfast plates with eggs, vegetables, and bread are popular in German guesthouses and cafés as a lighter alternative to cold cuts.
A fresh, colorful breakfast alternative to sandwiches that combines protein-rich eggs with crisp vegetables and a creamy yogurt dressing.
Why this version works
- A light yogurt‑mustard dressing gives the flavor of a typical Frühstücksteller without heavy mayonnaise.
- Slicing and laying the eggs on top instead of mixing them in prevents them from crumbling.
- Thoroughly drying the lettuce makes the dressing cling to the leaves instead of running to the bottom.
- Working in parallel with boiling the eggs shortens the real hands‑on prep time.
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.
Watch out for
- Don’t add all the dressing at once – it’s easier to add more than to rescue an overly wet salad.
- Damp lettuce leaves will dilute the dressing and lose their crunch after a few minutes.
- Don’t mix the eggs directly into the salad, as the whites will crumble and the whole dish will look unappetizing.
Substitutions
- You can replace yogurt with kefir or buttermilk; the dressing will be thinner and more refreshing.
- Swap the radishes for thinly sliced cucumbers if you prefer a milder flavor.
- Instead of butterhead lettuce, use lamb’s lettuce or a mixed salad blend, as long as it’s well dried.
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.
This salad is my go-to when I want a breakfast that feels both light and satisfying, especially on warm days when hot dishes seem too heavy.
