“Nordic Gluten-Free Smorgasbord: A Scrumptious Start to Your Day!”
Experience the delightful flavors of Nordic breakfast with this gluten-free smorgasbord recipe. Perfect for a special morning meal or casual brunch, our easy-to-follow instructions will guide you through assembling a mouthwatering assortment of dishes that promise an unforgettable sensory experience.
Allergens
Dairy (optional), Eggs
Ingredients
- 1 cup gluten
- free rolled oats
- 2 cups milk (dairy or non
- dairy)
- 2 large free
- range eggs
- 4 slices of gluten
- free bread, toasted
- 8 oz smoked salmon
- 1/2 cup cherry tomatoes, halved
- 1/2 cup cucumber, thinly sliced
- 1/2 cup cream cheese, softened
- Fresh dill, for garnish
- Fresh parsley, for garnish
- Lemon wedges, for serving
- Salt and pepper, to taste
Instructions
- In a medium saucepan, combine the gluten free rolled oats and milk. Cook over low heat until the oats are softened and have absorbed most of the milk. Season with salt and pepper to taste. Remove from heat and set aside.
- Poach the eggs by bringing water to a simmer in a shallow saucepan, then gently sliding each egg into the water. Cook for 3 4 minutes until the whites are set but yolks remain runny. Remove with a slotted spoon and drain on paper towels.
- Assemble the smorgasbord: In each of four serving bowls, layer the warm oatmeal, followed by a poached egg, two slices of toasted gluten free bread, smoked salmon, cherry tomatoes, cucumber, and a dollop of cream cheese.
- Garnish with fresh dill and parsley sprigs, then serve alongside lemon wedges for added zest.
Chef’s Insight
The combination of flavors and textures in this Nordic breakfast smorgasbord is a delightful way to start your day.
Notes
This recipe can be easily doubled or tripled to serve a larger group.