fruehstueck

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Another German breakfast

Compared to the breakfasts of many nations, a typical Deutsches Frühstück is rather extensive. While I do not think that most Germans eat Spiegelei (sunny side up eggs) or Rührei (scrambled eggs) for breakfast or really take tea in the morning as pictured above (coffee usually rules the early morning), the rest (as pictured) is definitely what happens on the average German breakfast table. Cold meats as in cold cuts and assorted sausage and cheeses are served alongside a variety of breads and rolls. There are always some sweet toppings like honey, jam, marmalade, and Nutella. Soft-boiled eggs are common, and there may be some cereal, fruit, or vegetables like tomatoes or radishes. We’re obsessed with bread and rolls and have countless varieties, but usually only realize how good the bread and how uncommon our breakfast really is once we travel abroad, where it often just is some white bread and jam with coffee, or pastry. :) Other than the US and UK, we traditionally don’t do warm breakfasts at all - pancakes, bacon, baked beans, scrambled eggs or grilled tomatoes are not happening in the morning. It would be considered brunch or lunch by most. Muesli is the breakfast cereal of distinction in Germany rather than American-style sweet cereals, which many would consider to be kid food. Muesli is a mix of grains, seeds, dried fruit and other wholesome ingredients - like a granola bar in a bowl. It’s eaten with yogurt or milk. Many find muesli to be bland, though, so it’s a matter of taste. Bread/rolls and savory toppings like cheese or cold colds and jam are the main thing, and we usually butter our bread before topping it. The most common German breakfast beverage is definitely coffee, followed by fruit juices (usually orange juice, multivitamin juice, apple juice) and maybe tea and Kakao (hot chocolate) or milk. Cakes and pastries are more likely to be eaten in the afternoon as Kaffee und Kuchen.

Das Sesambrötchen. As with German cooking, each region has its own specialties and variations when it comes to bread. Germany as a whole produces by far the most varieties of breads worldwide - over 300 kinds of dark and white breads and more than 1,200 varieties of rolls and minis (Brötchen & Kleingebäck). In the North, darker, heavier bread such as Roggenbrot (rye) is often preferred. Towards the South, lighter breads made of wheat become more popular. There are standard breads and rolls that are found all over the country. The most commonly used flour is rye, either on its own or combined with another flour, such as wheat or spelt. Other popular ingredients include oats, barley, roasted onions, nuts, sunflower seeds, flax and pumpkin seed, poppy and sesame seeds, cheese, bacon, herbs, garlic, and various spices. 

anonymous asked:

Ciao, what would be a typical German breakfast ?

Ciao, a typical German breakfast features fresh bread rolls and bread or toast, butter/margarine, assorted cheeses (like cream cheese, cottage cheese, brie, camembert, quark), assorted sausage/cold cuts (called Aufschnitt), honey and marmelade/jam or Nutella, coffee, milk, juice or tea, vegetables (like radishes, cucumber, tomato), and fruit (like berries, kiwis, bananas, oranges). Also popular are soft-boiled eggs. Some people like yogurt or cornflakes or müsli. 

It will look something like this: 

For many more examples of regular German breakfasts, see the breakfast tag. I should add that, seeing that breakfasts in Germany are quite elaborate with many choices, we’re often not used to really simple breakfasts when traveling. So now you know why Germans MIGHT complain at the sight of just bread and jam for breakfast or some random donut and coffee. ;) We’re really spoiled when it comes to breakfast.

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Wie einige von euch sicherlich auch, versuche ich seit Beginn des Jahres wieder verstärkt auf eine gesunde bzw. ausgewogenere Ernährung zu achten. Nach all dem Lebkuchen und anderen sündhaften Leckereien bestimmt auch keine allzu schlechte Idee, oder? :-)

Was passt also besser zu einer gesunden Ernährung, als ein ausgewogenes Frühstück. Oft nehme ich mir nur am Wochenende wirklich Zeit dazu, was überhaupt nicht gut ist. Denn gerade im Arbeitsalltag braucht man doch Energie, um in die Gänge zu kommen. Mal schauen, wie ich das noch ein wenig optimieren kann.

Wenn ich aber am Wochenende Zeit habe, bereite ich mir gerne ein Tomatenrührei mit viel Schnittlauch zu.

Dazu passt ein Pumpernickel-Taler mit fettreduziertem Frischkäse, ein bisschen Salat, 2 Scheiben hauchzartem Kochschinken und etwas Senf.

Für mich ist das ein optimaler Kickstart in den Tag, der sättigend ist und mir genügend Energie spendet für alles, was das Wochenende bereit hält.

Was kommt Samstags und Sonntags denn bei euch auf den Frühstückstisch?