Fruehstuecksbrettchen

Ingredients

Instructions

1. 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.

2. 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.

3. 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.

4. 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.

5. 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.

6. 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.

Nutrition per serving

Notes

• •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.

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