Ahhhh… this breakfast brunch platter 🤩. You are probably looking confused at the pictures thinking: “Salad for breakfast”?! And I can tell you (with confidence) so did I. This recipe is inspired by possibly one of the best burger restaurants I have ever been to. Should your path take you to Cologne – I highly recommend you go to Karl Hermanns (be sure to book in advance) and check it out!
My friends and I visited Cologne and we were on a walking tour asking for a recommendation for dinner. We got told this restaurant. It is not super central so we trecked half an hour with buses and trains across town only to be swooned by one of the best burgers we ever had (they do great vegetarian and vegan versions as well). It was such a spectacular evening that we booked ourselves in for breakfast the next morning. We got to the restaurant and a version of this was on the menu. I wanted to skip it but it came highly recommended and so we took it. It was so good – I have been back every time for it when visiting Cologne. In fact, it was so good that my dear girlfriends even planned my bachelorette party around this restaurant 🥰.
Why is this Breakfast Brunch Platter good for you?
Mushrooms have been used as healing properties in a medicinal sense in most cultures for centuries. They are a great source of both fiber and protein. Mushrooms contain a variety of B Vitamins (depending on which mushrooms you get), Vitamin D, Selenium, Potassium, and Copper. Numerous studies have shown that mushrooms can boost your immunity, as well as act in an anti-inflammatory manner inside the body. Mushrooms contain antioxidants, which help your body to fight against free radicals. Due to the mushroom’s prebiotic properties, they nourish the good bacteria in your gut. I also find that they are nourishing on the gut, particularly when feeling unwell.
Eggs are high in protein and contain Vitamin A, B2, B5, and B12 and are also high in Folate, Phosphorus, and Selenium. They are high in Cholesterol but they do not adversely affect your overall blood cholesterol levels. In fact, they tend to raise your “good” cholesterol levels (= HDL), which has been shown to lower your risk of heart disease, stroke, and other health conditions.
Apple Cider Vinegar
Apple Cider Vinegar is made from fermenting apples. The added bacteria during the fermentation process then turn the alcohol into acetic acid. These bacteria, the so-called “mother”, contain strands of enzymes and friendly gut-bacteria. This is also what oftentimes gives apple cider vinegar its “murky” appearance. Acetic acid is great in killing off harmful bacteria and may stop them from continuing to grow. Some studies have even shown that the vinegar may kill cancer cells – albeit further research needs to be done in this space.
There is nothing better than fresh herbs! The smell is so invigorating and it truly brings dishes to life. All herbs tend to have amazing health benefits – to name a few: Parsley is a nutritional powerhouse with Vitamins A, B, C, and K. It also promotes digestion and reduces bloating. Parsley contains properties that are powerful antioxidants, anti-inflammatory, and anti-cancerous. Basil contains Vitamin A and K, along with Calcium, Iron and Manganese. It is widely used in Chinese Medicine and helps against nausea. Sage is high in Vitamin K, Iron, Vitamin B6, Calcium and Manganese. It is loaded with antioxidants, helping your body to protect against free radicals and cell damage. Sage may also promote your oral health due to its antimicrobial properties that neutralize dental plaque microbes.
This dish totally gets elevated by the herbs in the salad. I do not recommend skipping this and it also gives you an option to make it unique and different every time. I am giving you some ideas – but you can totally make it your own 🤗.
Adjusting this Breakfast Brunch Platter to your dietary lifestyle
The great thing about this breakfast brunch platter is that you can totally tailor it towards your dietary requirements: If you eat meat – add some bacon (or swap for the mushrooms). If you are vegan, swap the eggs for avocado on bread and use vegan mayonnaise and cook with coconut oil. If you eat paleo, choose a paleo bread and swap out the side options for paleo-friendly ones (such as my Simple Baba Ganoush). You could also replace the butter with ghee.
And there you have it for this week 😊. Be sure to read the recipe fully before cooking, as I am doing a lot of steps simultaneously. I hope you are enjoying this deliciousness for a lazy Saturday or Sunday brunch. Let me know how you “spike” your salad with herbs in the comments below and please tag me in your recipe creations under @life_and_lemons_foodblog. Happy cooking everyone!
Breakfast Brunch PlatterCourse: BrunchCuisine: vegetarian, vegan-friendly, paleo-friendlyDifficulty: Medium
Delicious and oh so satisfying breakfast brunch platter! This platter will leave your loved ones both impressed and nourished!
- For the mushrooms
500 gr mushrooms
½ tbsp butter or ghee
salt and pepper to taste
- For the bread
4 pieces of gluten-free bread
2 -3 tbsp butter (for spreading)
- For the salad
250 gr salad
Selection of herbs (see above for some suggestions)
5 – 6 strawberries
Any other ingredients you may fancy
- For the dressing
1 tsp mustard
2 tbsp olive oil
½ tbsp apple cider vinegar
Pepper to taste
- For the eggs
4 eggs – cooked to preference
salt and pepper to taste
- For the garlic mayonnaise
2 garlic cloves
2 tbsp mayonnaise
- Heat the oven to 100 degrees Celsius (210 Fahrenheit)
- Start by washing and chopping the mushrooms into slices. Heat a medium sized pan and add the butter, let melt. Then add the mushrooms. Let the mushrooms fry for a while on medium to high heat. When the pan gets dry, add a bit of water. Season with salt and pepper. You want the mushrooms a nice, dark colour with loads of flavour – the longer they cook the better – feel free to add a bit more water and continue to cook
- Add butter to bread and pop into the oven
- Meanwhile, prepare the salad: wash the salad and accommodating ingredients (e.g. herbs, strawberries or some tomatoes). For the dressing, mix the mustard, olive oil and apple cider vinegar in a bowl and season with pepper. Add salad to the bowl and cover leaves with dressing. Put on serving platter
- Heat another pan to cook the eggs to liking (e.g. fried or scrambled). Be sure to season with salt and pepper
- Whilst the eggs are cooking make the mayonnaise by putting them with two crushed garlic cloves in a bowl and mixing well. Prepare any other sides (e.g. cut up or crushed avocado or a little bit of hummus)
- Put the mushrooms, mayonnaise and any other ‘options’ on the serving platter. Take out the bread and top with eggs of choice. Serve immediately and enjoy!