The Future Breakfast

3rd May

Eggs Benedict

Two poached organic eggs on homemade English muffins with marinated Beelitz asparagus and Hollandaise sauce.

French Toast Bowl

Crispy, sweet and chewy Albatross sourdough “French toast” croutons served with banana ice cream and fresh raspberries. Vegan.

Sweet Pea Purée

Sweet pea purée with roasted new potatoes, radish and sorrel salad, and with either marinated baked organic feta or tofu. Gluten free. Tofu option vegan.
Also available with two poached demeter 62° eggs. (+2.50)

Cheesy Toast

Cheesy toast made with brodowiner organic Gouda and albatross sourdough. Grilled with miso butter and served with homemade kimchi,
side salad and a poached 62° demeter egg.

Cocoa-Buckwheat Granola

With rhubarb compote and creamy organic curd
or vegan coconut yoghurt. (+2,50€)

We also have cake options and sandwiches such as a Bánh Mì on albatross sourdough all day long.

©The Future Breakfast, Katie James & Florian Traenkner – Berlin, Germany
Website – Studio Sabrina Hubert