Breakfast Recipes Special No. 1

SAVORY BREAKFAST MUFFIN

Ingredients: 6 slices of toast, 6 eggs, peppers, 12 slices of bacon, grated cheese, salt, pepper

Preparation: Cut the rind off the toast slices and roll out with a rolling pin. Grease muffin tins or small porcelain bowls with a little butter and carefully press in the toast slices. Cut the peppers or other vegetables into small cubes for the filling. If you like, you can also mix in spring onions, leeks, tomatoes, zucchini, etc. Mix the vegetables, cheese, salt and pepper and fill each bowl about 2 tablespoons full. Then place 2 slices of bacon on top of each. Finally, crack an egg on top of each and sprinkle with salt and pepper. Bake in the oven at 200° top/bottom heat for about 25 minutes.

Best served warm and enjoy!

Breakfast Recipes Special #2

DELICIOUS VARIATION OF SWEET POTATO TOAST

This delicious breakfast recipe is ideal for a varied start to the day.

Cut the sweet potato into slices approx. 0.5 cm thick and toast them in the toaster for approx. 5 - 7 minutes.

The potato should be soft on the inside and slightly crisp on the outside.

Our most popular variants:

• Peanut butter with banana slices, blueberries, raspberries

• Avocado slices with cherry tomatoes and chives

• Cream cheese with pink pepper and cress

• Smoked salmon with lemon and arugula

The imagination knows no limits.

Breakfast Recipes Special No. 3

FRENCH TOAST - WITH FRESH FRUIT, CREAM AND MAPLE SYRUP

Our Sunday special is popular with both young and old.

Ingredients:

4 eggs, 125 ml milk, 3 tbsp sugar, 1 tsp cinnamon, 1/4 tsp salt, 3 tbsp butter, 8 slices of toast,

Toppings: brown sugar, fruit, maple syrup, cream if desired

Mix all the ingredients well except the butter and pour into a bowl;

Press each slice of bread on both sides and fry in a little butter until golden brown.

Serve with brown sugar, fruit, cream and maple syrup to taste.

Breakfast Recipes Special No. 4

POACHED EGG ON PUMPKIN TOAST

The perfect fall breakfast!

With a nutty pumpkin from the region, eggs from the neighbors and your own raw beans processed into a delicious breakfast treat

Ingredients: 1 egg, 1 L water, 1 tbsp vinegar, pumpkin of your choice, chives

For the egg, bring the water and vinegar to a boil and stir to create a small vortex. Remove the pan from the stove and break in the egg. Cover and let stand next to the stovetop for about 3-4 minutes. It depends on whether you want the egg to be completely runny on the inside or not. Meanwhile, put a pumpkin slice about 0.5 cm thick in the toaster for 6-8 minutes. Remove the egg with a slotted spoon and pat dry on paper towels. Place the egg on the pumpkin toast, sprinkle with salt, pepper and e.g. decorate with beans and lettuce.

Mahlzeit!

Breakfast Recipes Special No. 5

CINNAMON BUNS TIEFALA STYLE

Whether for breakfast, afternoon coffee or just in between. There is always room for this treat.

Dough: 50g butter, melted, 275ml lukewarm milk, 1 egg, 1 tbsp sugar, 1/2 salt, 1 sachet vanilla pudding powder, 500g flour, 1 sachet dry yeast

Filling: 65 g soft butter, 130 g brown sugar, 3 tsp cinnamon, 100 g chopped nuts (of your choice)

Glaze: 50g Philadelphia, 15g melted butter, 100g powdered sugar

Knead all the dough ingredients well and leave in a warm place for about 1 hour. Roll out the dough well on a floured surface (approx. 1cm thick), brush with melted butter, spread over the brown sugar, cinnamon, and nuts and shape into a roll. Divide into approx. 12 pieces and place on a greased baking pan (approx. 25x35). Cover and leave to stand for approx. 30 minutes. Bake at 200° for about 25 minutes. Mix all the ingredients for the glaze and spread over the still-warm buns!

Best enjoyed while still warm!