Hybrid Easter breakfast

Mum made this breakfast for us, on the Easter long weekend. She said it was just like the breakfasts she used to have in Germany, when she travelled there in her 30s. There was tomato and ham off the bone, caraway-spiced Gouda and a strong Camembert, avocado and onion, smoked salmon and untoasted chewy white bread. There were also plums and black grapes.



Sort of a hybrid Hispano-Franco-Germanic breakfast, really, but it was just so delicious. I love her green ribbed teapot and the old-school '70s mugs.