“Nordic Vegetarian Gourmet Breakfast: A Symphony of Textures and Flavors”
Discover a luxurious Nordic vegetarian breakfast experience with diverse textures and aromas that tantalize your taste buds. This Michelin-star worthy recipe features polenta triangles atop toasted sourdough with scrambled eggs, truffled almond butter, sautéed wild mushrooms, spinach, and goat cheese crumbles.
Allergens
Eggs, Dairy (Goat Cheese)
Ingredients
- 6 large free
- range eggs
- 1 cup wild mushrooms (chanterelle or porcini)
- 1 cup fresh spinach leaves, washed and dried
- 2 cups creamy polenta, cooked and cooled
- 1/2 cup goat cheese, crumbled
- 6 slices whole
- grain sourdough bread, toasted
- 1 cup truffled almond butter
- 3 tablespoons butter
- Salt and pepper, to taste
- Fresh herbs (such as dill, chives, and parsley) for garnish
Instructions
- a. Preheat your oven to 350°F (175°C). b. In a medium mixing bowl, whisk the eggs with salt and pepper. Set aside. c. Slice the cooked polenta into 6 equal sized triangles. d. Heat butter in a non stick skillet over medium heat. Sauté wild mushrooms until tender, then add spinach leaves and cook until wilted. Season with salt and pepper. Set aside. e. In another non stick skillet, pour the whisked eggs and cook them gently over low heat, stirring occasionally to avoid browning. Season with salt and pepper. f. Place the triangles of polenta on a baking sheet lined with parchment paper. Bake in the preheated oven for 8 10 minutes or until golden and crisp. g. To assemble, spread truffled almond butter on toasted sourdough slices. Top each slice with a baked polenta triangle, then add a spoonful of sautéed mushrooms and spinach. Finish with a dollop of scrambled eggs and sprinkle crumbled goat cheese over the top. Garnish with fresh herbs. h. Serve immediately.
Chef’s Insight
The combination of textures and flavors in this dish is truly unforgettable.
Notes
This dish can be prepared ahead of time and then assembled just before serving.