“Elegant Nordic Brunch Delight – A Veggie Feast for the Senses”
Discover the perfect vegetarian Nordic Brunch recipe that combines the best of traditional Scandinavian flavors with a modern twist. This sensory-rich dish features asparagus, wild mushrooms, cherry tomatoes, and goat cheese atop perfectly poached eggs on toast. Indulge in this mouthwatering culinary experience while enjoying the elegance of our cinematic photography that showcases both top and bottom views of this visually stunning brunch delight.
Allergens
Eggs, Dairy (Goat Cheese)
Ingredients
- 1 lb fresh asparagus, trimmed
- 4 large free
- range eggs
- 2 cups wild mushroom medley, sliced
- 1 cup cherry tomatoes, halved
- 1/2 cup goat cheese, crumbled
- 1/2 cup baby spinach leaves
- 4 slices of whole grain bread, toasted
- 4 tbsp butter, melted
- Salt and pepper, to taste
- Olive oil, for drizzling
Instructions
- Preheat oven to 350°F (180°C).
- In a large pot of boiling water, blanch asparagus for 2 3 minutes or until tender but still crisp. Drain and rinse under cold water. Set aside.
- Crack eggs into four separate ramekins. Season with salt and pepper to taste.
- Arrange a few asparagus spears, mushrooms, cherry tomatoes, and spinach leaves in each of the 4 ramekins. Top with crumbled goat cheese.
- Carefully pour an egg into each rameck, filling them halfway.
- Place the ramecks into a baking dish filled with hot water, about halfway up the side of the ramecks. Bake for 12 14 minutes or until the whites are set and the yolks are still runny.
- While the eggs bake, toast the bread slices and brush them with melted butter.
- Once the eggs are done, remove from the oven and let them rest for a minute before serving on top of the buttered toast. Drizzle with olive oil and serve immediately.
Chef’s Insight
Experiment with different combinations of vegetables and cheese to suit your personal preference.
Notes
Pair this dish with a refreshing Nordic beverage like freshly squeezed orange juice or a fruity kombucha.