Dine like a pauper, lunch like a prince and breakfast like a king. The gourmet type follows this motto and sets the breakfast table with all kinds of delicacies. What if you could conjure up even more sophistication with fine coffee or tea and exquisite breakfast ingredients? Read on for recipes and tips that suit your taste.

Serves 4 Preparation time: 25 min Ingredients   4 sesame bagels 135g hot-smoked salmon, plain (1 packet) Ingredients for the avocado cream   2 tbsp. crème fraîche 1 avocado Juice of half a lemon Sea salt Black pepper, freshly ground Ingredients for the salad   1 small mango 1 small fennel 1 red onion 4 stems of flat leaf parsley 2 tbsp. fruit vinegar 1 tsp. Dijon mustard 2 tbsp. liquid honey Sea salt Black pepper, freshly ground 2 tbsp. neutral oil Ingredients for the decoration   1 small box watercress Preparation of salad   To prepare the salad, wash and clean the fennel and remove the stalk. Cut the fennel into fine strips. Peel the onions, halve them and also cut them into very fine strips. Peel the mango and cut the flesh into fine strips. For the vinaigrette, wash and dry the parsley and finely chop the leaves. Mix the vinegar, parsley, mustard and honey. Whisk in the oil. Season with salt and pepper. Mix the fennel, onion, mango slices with the vinaigrette. Preparation of avocado cream   For the avocado cream, peel the avocado, purée with crème fraîche and lemon juice. Season with salt and pepper. Warm up the bagel halves using the bagel function of Braun’s ID Breakfast Collection Toaster HT 5015. Spread the avocado cream onto the lower half of the bagel. Top with the mango fennel salad. Carefully tear the salmon into pieces and scatter over the salad. Decorate with the watercress and serve immediately. ​​​​​​​

Serves 4 Preparation time: 40 min Ingredients   1.7 litre boiling water 6 bags Earl Grey tea 4 small pears 1 lemon 1 tbsp. honey 80 ml caramel sauce Preparation   Boil the water with Braun’s ID Breakfast Collection Water kettle. Pour 1 litre in a pot and let 2 tea bags steep in it according to the instructions on the packet. Keep the rest of the water warm in the kettle with its keep-warm function. Now wash the pears, cut them into 0.5 cm thick slices and drizzle them with lemon juice. Sweeten the tea in the pot with some honey and blanch the pear slices in it for 20 minutes on medium heat. To serve, drizzle some caramel sauce onto 4 plates and arrange the pear slices on top. Use the remaining water in the kettle to enjoy a cup of Earl Grey with your dish. ​​​​​​​ ​​​​​​​

                                                                                                                                                                                                                                                                                                                                                                                                                                               

Serves 4 Preparation time: 10 min Cooking: 10 min Ingredients for the Frappuccino   2 cups cold coffee 300g crushed ice (or ice cubes) 100ml milk 4 tbsp. caramel sauce Ingredients for the topping   250ml whipping cream 4 tbsp. caramel sauce Preparation   First, brew the coffee with Braun’s ID Breakfast Collection Coffee maker and let it cool down. Now, whip the cream until stiff and fill it into a piping bag for the topping. Put the cold coffee, ice cubes, milk and caramel sauce into Braun’s PowerBlend 7 Jug blender. Mix until the ice is completely crushed and you have a thick mass. To serve, fill 4 glasses with Frappuccino, top with the whipped cream and drizzle with the caramel sauce.                                                                                                                                                                                                                                                                                                                                                                      ​​​​​​