Fruehstuecksbrettchen

This Fruehstuecksbrettchen is a simple, satisfying German breakfast board with buttered rye bread, sliced gouda, ham, salami, crisp radishes, cucumber, and a perfectly soft-boiled egg. It is fresh, savory, and beautifully balanced, with warm yolk against cool charcuterie and crunchy vegetables.

Nutrition · per serving

553kcal

29gProtein

31gCarbs

34gFat

6gFiber

2 servings

Ingredients

11 items

Board components

rye bread4 slices (about 160 g)

salted butter, softened30 g

gouda cheese80 g

salami60 g

cooked ham60 g

radishes80 g

cucumber100 g

soft-boiled eggs2 large

fine salt2 g

black pepper1 g

fresh chives, finely cut5 g

Tips

•Use room-temperature eggs if possible; they cook more evenly in a short boil.
•Dense German rye bread is traditional, but a mixed rye sourdough also works well.
•If you like, add a little mustard or fruit jam on the side, though the classic board is excellent kept simple.
•For cleaner presentation, slice the vegetables just before serving so they stay crisp and glossy.

Steps

1
Bring a small saucepan of water to a gentle boil. While the water heats, wash and trim the radishes, then slice them thinly. Wash the cucumber and slice it thinly as well. Cut the gouda into neat slices. Set out the rye bread, butter, salami, and ham so everything is ready for fast assembly.
80 g radishes100 g cucumber80 g gouda cheese4 slices (about 160 g) rye bread30 g salted butter, softened60 g salami60 g cooked ham
2
Lower the eggs into the boiling water and cook for 6 minutes for a soft, just-set white and jammy yolk. If your eggs are very small, reduce by 30 seconds; if extra large, add 30 seconds.
2 large soft-boiled eggs
3
Lift the eggs out and cool briefly under cold running water for 20 to 30 seconds so they are easier to peel but still warm inside. Peel carefully and set aside.
2 large soft-boiled eggs
4
Butter the rye bread lightly and evenly right to the edges; this improves flavor and prevents the toppings from sliding. Arrange the bread on 2 boards or plates, then fan out the gouda, salami, and ham alongside it.
4 slices (about 160 g) rye bread30 g salted butter, softened80 g gouda cheese60 g salami60 g cooked ham
5
Add the sliced radishes and cucumber to each board. Halve the warm eggs and place one egg on each board. Season the eggs with a pinch of salt and black pepper, then scatter over the chives.
80 g radishes100 g cucumber2 large soft-boiled eggs2 g fine salt1 g black pepper5 g fresh chives, finely cut
6
Serve immediately while the eggs are still slightly warm and the bread, cheese, and cold cuts are fresh and cool. For the most traditional feel, let everyone build open-faced bites at the table.

Origin & History

A Fruehstuecksbrettchen, literally a small breakfast board, reflects the classic German morning table built around bread, butter, cold cuts, cheese, and eggs. Rather than being a single cooked dish, it is a traditional arranged breakfast that highlights good-quality everyday ingredients. Variations differ by region and household, but the format is widely recognized across Germany.

german breakfast rye bread cold cuts cheese egg beginner classic

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Fruehstuecksbrettchen

Steps

Bring a small saucepan of water to a gentle boil. While the water heats, wash and trim the radishes, then slice them thinly. Wash the cucumber and slice it thinly as well. Cut the gouda into neat slices. Set out the rye bread, butter, salami, and ham so everything is ready for fast assembly.

80 g radishes100 g cucumber80 g gouda cheese4 slices (about 160 g) rye bread30 g salted butter, softened60 g salami60 g cooked ham

Lower the eggs into the boiling water and cook for 6 minutes for a soft, just-set white and jammy yolk. If your eggs are very small, reduce by 30 seconds; if extra large, add 30 seconds.

2 large soft-boiled eggs

Lift the eggs out and cool briefly under cold running water for 20 to 30 seconds so they are easier to peel but still warm inside. Peel carefully and set aside.

2 large soft-boiled eggs

Butter the rye bread lightly and evenly right to the edges; this improves flavor and prevents the toppings from sliding. Arrange the bread on 2 boards or plates, then fan out the gouda, salami, and ham alongside it.

4 slices (about 160 g) rye bread30 g salted butter, softened80 g gouda cheese60 g salami60 g cooked ham

Add the sliced radishes and cucumber to each board. Halve the warm eggs and place one egg on each board. Season the eggs with a pinch of salt and black pepper, then scatter over the chives.

80 g radishes100 g cucumber2 large soft-boiled eggs2 g fine salt1 g black pepper5 g fresh chives, finely cut

Serve immediately while the eggs are still slightly warm and the bread, cheese, and cold cuts are fresh and cool. For the most traditional feel, let everyone build open-faced bites at the table.

Origin & History