German Breakfast Board

Step 1

Arrange the ham and salami slices loosely on a large wooden board or serving platter, leaving space for other items; aim for casual, overlapping folds rather than neat piles.

Step 2

Place the sliced cheese next to the cured meats in a small cluster on the board.

Step 3

Spoon the mustard into a small bowl and place it in the center or corner of the board for dipping.

Step 4

Slice each pretzel or roll in half lengthwise, then arrange the halves cut-side up around the board.

Step 5

Spread a thin layer of softened butter on each pretzel or roll half using a small spreading knife.

Step 6

Rinse the radishes under cold water, then place each one on a cutting board and slice lengthwise through the root into paper-thin slices; arrange them on the board.

Step 7

Slice the cucumber crosswise into 1/4-inch-thick rounds and scatter them on the board next to the radishes.

Step 8

Bring a small pot of water to a boil over high heat, place the 2 eggs in a spoon and gently lower them into the water, then remove from heat and let sit for 6 minutes to soft-boil.

Step 9

After 6 minutes, remove the soft-boiled eggs with a slotted spoon and place them in egg cups if you have them, or nestled directly on a small section of the board.

Step 10

Drizzle the fresh lemon juice over the cucumber and radish slices to brighten them slightly.

Step 11

Sprinkle the chopped fresh herbs evenly over the vegetables and cheese.

Step 12

Season the entire board lightly with salt and pepper, then serve immediately while the eggs are still warm and the pretzels are fresh.