Nutrient-Packed Breakfast Plate

Preheat your oven to 180°C (350°F) for roasting the tomatoes.

Slice the avocado into thin pieces and the mushrooms into even slices.

Wash and quarter the kiwi, strawberries, and plum for the fruit plate.

Place the 8 cherry tomatoes on a baking tray and roast them in the preheated oven for about 10-15 minutes until slightly softened and bursting.

Toast the 2 slices of whole grain bread until golden brown and crispy.

Melt a knob of butter in a non-stick pan over medium heat.

While the butter melts, crack 2 eggs into a bowl, season with a pinch of salt, black pepper, and garlic powder, then gently whisk.

Pour the egg mixture into the pan like a pancake and let it set slightly around the edges.

Using a spatula, gently push the cooked egg from one side of the pan to the other, tilting the pan so the uncooked egg flows underneath, creating juicy, drapery-like scrambled eggs. Cook until just set but still moist.

In the same pan or a separate one, sauté the sliced 4 mushrooms with or without a small amount of butter until tender and lightly browned.

Arrange the 2 toasted whole grain bread slices on a plate.

Add the freshly cooked scrambled eggs next to the toast.

Place the roasted 8 cherry tomatoes and sautéed 4 mushrooms on the plate.

Dollop 50 g cottage cheese and spread 20 g beetroot-radish spread onto the plate.

Fan out the sliced half avocado artistically on the side.

Sprinkle a few salt flakes over the avocado and cherry tomatoes for an extra touch of flavor.

On a separate plate, arrange the cut 1 kiwi, 4 strawberries, and 1 plum.