Breakfast

A fresh, creamy breakfast muesli you prepare the night before. Just before eating, top the soft oats with crunchy hazelnuts and thin apple slices.

A thin, spiced omelet with tender tomato, fresh cilantro and a little cumin. Serve it straight away with lime and toasted bread for a hearty breakfast or a simple brunch.

Crispy corn tortillas, briefly coated in a spicy roasted tomato sauce, are the starting point for this Mexican-inspired breakfast. Black beans, creamy avocado and a fried egg turn it into a hearty brunch.

Soft poached eggs, thick garlic yogurt and butter with pul biber: çılbır is creamy, spicy and fresh all at once. Serve it straight away, with bread for scooping up the yolk and warm butter.

Creamy scrambled eggs, sweet crab meat and fresh lemon on brioche with a golden-brown crust: a relaxed brunch dish that’s all about gentle heat and a light touch.

Crispy oat granola with sesame and cumin gives thick yogurt a savory base. Cucumber, lemon and dill add freshness; feel free to make extra granola for another bowl.

Soft, glossy scrambled eggs and mildly sweet crab meat on crisp, toasted brioche: lemon zest, chives and a few drops of juice keep everything fresh.

Soft, slightly tangy pancakes get a juicy topping of warm figs, toasted sesame seeds and honey. A breakfast with bold flavors and no complicated techniques.

Spiced sweet potato, a soft-boiled egg and fresh pickled onion make this breakfast bowl a savory way to start the day. The lemon-tahini sauce brings it all together.

Bostock turns day-old brioche into a rich breakfast pastry: soft slices soak up sugar syrup and bake to a golden brown under a layer of almond cream and sliced almonds. Serve them warm, when the top is crisp and the middle is still soft.

This baked oatmeal combines juicy blackberries and fresh orange zest with a soft, lightly toasted oat base. Pumpkin seeds add crunch, while a spoonful of yogurt makes each warm slice taste fresher.

Golden-brown buckwheat waffles make a hearty base for savory sautéed mushrooms. A fresh sauce of yogurt, lemon and parsley brings everything into balance.

Creamy, roughly mashed eggs between soft white bread: this tamago sando gets a fresh, tangy twist from chives and a little mustard. A simple breakfast that also works perfectly well for lunch.

Creamy full-fat yogurt, juicy blood orange segments and soft dates get extra crunch from briefly toasted almonds. With a pinch of cardamom, this refreshing breakfast is ready in just a few minutes.

Warm, juicy figs on tangy tahini yogurt, with crispy rye and a thin drizzle of honey. A breakfast or brunch dish with creamy, nutty and crunchy elements.

Warm corn tortillas with soft scrambled eggs, broccoli with charred edges, and a fresh salsa of lime, cilantro, and spring onion. Crumbled feta adds a salty, savory note; it’s a hearty breakfast that’s on the table in about 25 minutes.

Creamy white beans and juicy cherry tomatoes make a hearty base for eggs with soft yolks. Smoked paprika adds depth, while lemon and dill keep the pan fresh. Serve it with crusty bread for a savory breakfast or brunch.

Semolina gives these little pancakes a soft, slightly grainy texture. Cardamom adds warmth, while juicy orange, cool yogurt and pistachio bring freshness and crunch.

Warm, softly caramelized pear gets a kick from fresh ginger and a crunchy contrast from toasted buckwheat. With cool, full-fat quark and a little honey, this is an easy breakfast that’s just as at home on a brunch table.

Fluffy, lightly sweet brioche with salty feta, green spinach and a little kick of chili. Bake these rolls for breakfast or serve them as part of a generous brunch.

Make this chia pudding the night before with milk and yogurt; the next morning, kiwi and lime add bright, tangy fruit, while toasted coconut brings a crunchy bite. It’s a simple breakfast that’s soft and creamy without being heavy or overly sweet.

Buckwheat cooks in almond milk into a creamy porridge with a little bite. Sour cherries bring freshness, while toasted almonds and orange zest finish off this breakfast.

Light individual soufflés with creamy ricotta, finely chopped spinach and a golden-brown top. Lemon zest and black pepper add a fresh, peppery contrast just before serving.

Ricotta gives these small, thick pancakes a soft, creamy crumb. Warm blueberries with lemon add bright acidity and a juicy topping; delicious for breakfast or brunch.