Cooking Time
10 Mins
Category
breakfast
Vollkornbrot with Avocado, Egg, and Radishes
Why it helps
Vollkornbrot is nutrient-dense, offering approximately 9 grams of protein and 8 grams of dietary fibre per slice, along with a modest source of calcium and iron. Because it must contain over 90% whole grains by German law, the germ, bran, and endosperm are still intact, so the fibre takes longer to digest, helping you feel full for longer. Topping it with avocado and egg adds healthy fats and complete protein, while radishes contribute crunch and vitamin C. This combination fits well into a balanced breakfast pattern common across Germany and its neighbouring countries.
Ingredients
1 slice Vollkornbrot (German whole grain rye bread), or substitute a dense whole grain rye or sourdough bread
1/4 avocado, mashed
1 large egg
4 to 5 radishes, thinly sliced
A pinch of salt
A pinch of black pepper
Fresh chives, chopped (optional)
Methods
Bring a small pot of water to a gentle boil. Carefully lower in the egg and cook for 6 to 7 minutes for a soft-boiled egg, or 9 to 10 minutes for a fully set yolk.
While the egg cooks, toast the slice of Vollkornbrot, if desired.
Spread the mashed avocado evenly over the bread.
Peel and slice the boiled egg, and arrange it over the avocado.
Top with the sliced radishes.
Season with salt and pepper, and garnish with chives if using.
Serve immediately.