Nordic Breakfast Delight: A Symphony of Textures and Flavors

Allergens

Contains no common allergens unless specified.

Ingredients

• 2 slices of fresh rye bread 100g smoked salmon 50g cream cheese 1/4 cup dill sprigs 2 poached eggs 2 tablespoons of butter 1/4 cup of fresh berries (blueberries, raspberries, and blackberries) 1 tablespoon of honey 1 tablespoon of sugar 1/4 cup of almonds, sliced 1/4 cup of rolled oats 1/2 teaspoon of cinnamon

Instructions

1. Begin by preparing the cream cheese and dill mixture: In a small bowl, combine the cream cheese and half of the dill sprigs. Mix well and set aside.
2. Prepare the poached eggs: Fill a medium saucepan with water and bring to a simmer. Crack each egg into a separate ramekin or small bowl. Gently slide the eggs into the simmering water, and cook for 3 4 minutes until the whites are set but yolks remain runny. Remove with a slotted spoon and set aside on a paper towel to drain.
3. Toast the rye bread: In a toaster or in the oven, toast the rye bread slices until golden brown.
4. Cook the almonds and oats: In a small pan over medium heat, melt the butter and add the almonds, oats, cinnamon, and remaining dill sprigs. Sauté for 2 3 minutes until fragrant and slightly toasted. Remove from heat and set aside.
5. Plate the dish: Spread a generous amount of the cream cheese and dill mixture onto each slice of toasted rye bread. Arrange smoked salmon on top, followed by one poached egg per slice. Sprinkle the almonds and oats mixture over the eggs and garnish with fresh berries. Drizzle honey over the berries and sprinkle a pinch of sugar on top.

Chef’s Insight

Use fresh, high-quality ingredients for optimal flavor and texture. Allow poached eggs to cool slightly before placing them on the toast to prevent sogginess.

Notes

This dish may not be suitable for those with allergies to fish, dairy, or eggs.