Breakfast Recipes

Bavarian baked meatloaf slice served with fried or poached egg. Ingredients (Serves 1–2) 200–250 g Leberkäse (slice about 2 cm thick per person) 2 eggs 1–2 tsp vegetable oil or butter Salt and freshly ground black pepper, to taste Optional: mustard, pickles, or fresh bread rolls Preparation Cook the Leberkäse: Heat oil or butter in a frying pan over medium heat. Pan-fry slices of Leberkäse for 3–4 minutes per side until golden brown and heated through. Cook the eggs: Fry eggs

Classic Austrian white bread roll, often served with butter, jam, or honey. Ingredients (Serves 1–2) 2 fresh Semmeln (Austrian white bread rolls) 30–50 g unsalted butter, softened Fruit jam of choice (strawberry, apricot, raspberry) Preparation Prepare the rolls: Slice Semmeln in half horizontally. Optionally, warm briefly in the oven at 180°C (350°F) for 3–5 minutes. Spread the toppings: Spread butter evenly over each half. Add a layer of fruit jam on top of the butter. Serv

Soft pretzels, commonly eaten with butter or cheese, especially in Bavaria. Ingredients (Makes 8 pretzels) 500 g all-purpose or bread flour 10 g salt 7 g dry yeast 300 ml lukewarm water 30 g unsalted butter, melted 2 tbsp baking soda (for boiling solution) Coarse salt, for sprinkling Preparation Prepare the dough: Dissolve yeast in lukewarm water. Mix in flour, salt, and melted butter. Knead until smooth and elastic (8–10 minutes). First rise: Cover dough and let rise for 1 h

Cured salmon served on dark rye bread with mustard-dill sauce. Ingredients (Serves 2–4) 200–250 g Gravlax (cured salmon) 4–6 slices dense rye bread (Rugbrød) 1–2 tsp mustard-dill sauce (hovmästarsås) Fresh dill sprigs, for garnish Lemon wedges (optional) Optional toppings: thinly sliced cucumber or radish Preparation Prepare the bread: Arrange slices of rye bread on serving plates. Add Gravlax: Slice Gravlax thinly and layer over the bread. Add sauce and garnish: Drizzle a sm