Ein gutes deutsches Fruehstueck

Bedroom prepared for brunch for six

Breakfast was meant to be a central concept to this blog, and on that front I've failed miserably. I had such high aspirations of waking energetically at least twice a week and bounding into the kitchen accompanied by my laptop to prepare a hearty breakfast, then using my left hand to spoon healthy clusters of muesli and yoghurt into my mouth while my right hand danced on the keys. A more accurate picture of the morning routine involves begrudgingly waking at 7, smearing a bit of olive paste onto some rye bread and almost choking as I eat and run to catch the Trambahn to arrive at uni by 8:15. Leisurely, well-balanced breakfasts are reserved for weekends only, and usually turn into brunches inevitably including pasta, tinned peaches and a cup of tea or if I happen to be at Daniel's, toast and four kinds of cheese.

A handful of times, I've had the pleasure of experiencing the hearty, traditional German breakfast and one of those times was last weekend. A visit from Daniel's family called for the full spread, and even a makeshift kitchen erected in Daniel's bedroom to accommodate everyone. Luckily, Daniel happens to rent a massive room which in Sydney would probably house at least 6 international students. It proved a sunny, pleasant location for Saturday breakfast.

A three course meal in one

The table was a perfect picture of German breakfast tradition. Cold cuts of salami and ham tend to feature heavily in a standard German breakfast, as well as fresh broetchen - soft little bread rolls with a crunchy crust. I've discovered these are a source of national pride and a perfectly good reason for Germans to venture out to the baker's on -10 degree mornings. Boiled eggs, not scrambled, fried or poached, accompany the fresh bread and meat. Quark, a stiff white sugarless yoghurt with a space-age name, provides an alternative to butter and the base for a thick jam sandwich. Sliced cheddar and brie were also on the table, as well as fresh tomato, mozzarella and basil which admittedly is more of an Italian antipasto than a German breakfast food but worked well with our selection. We also had fresh strawberries and black cherries and washed it all down with cups of hot strong black tea. Far away from the scrambled eggs and smooth cappuccinos of the Newtown cafes it may be, but still equally delicious and able to satisfy that Saturday morning brunch craving, leaving no room for another bite before dinner.