Spring's bounty: Reinventing sandwich spreads for breakfast

With the first warm days, many of us feel like changing up the menu. Heavier dishes just don't seem to work in the morning. If you're craving a light, colourful, and vitamin-packed breakfast, consider opting for sandwich spreads.

Sandwich spreads are often thought of as time-consuming to prepare. We usually associate them with weekend meals. However, that's not always the case, as some spreads can be made quickly. You can start boiling water for tea; before it boils, the spread can be ready. Yes, it's possible.

Light sandwich spreads rely on excellent toppings, which you can now find at any market. During winter, we've been using avocados or sprats, but now radishes, chives, or sprouts are much better choices. This way, you can easily whip up even three different spreads. The base will always be breakfast cheese, with yogurt added for a lighter texture. This also aids in blending with the toppings. Such a spread is a good source of calcium and vitamins.

Ingredients:

• 3 cream cheeses, about 140 grams each,
• 2 boiled eggs (optional),
• 3-4 tablespoons of plain yogurt,
• 2 pickling cucumbers,
• 5 radishes,
• 1 clove of garlic,
• a few sprigs of chives,
• a few sprigs of dill,
• your favourite vegetable sprouts,
• salt and pepper to taste.

Preparation Method:

   
1. Mix the cheese with the yogurt. Add chopped eggs if you want to use them. Season the mixture to taste.
2. Divide the mixture into three portions.
3. To one portion, add grated radishes and finely chopped chives. Mix everything together.
4. To the second portion, add cucumbers grated on a grater and finely chopped dill. Mix everything together.
5. To the third portion, add a clove of garlic pressed through a garlic press. Place sprouts on top.
6. These spreads are perfect for any type of bread.