Nordic Breakfast

A really thin and crispy rye crisp bread with mild nice taste. This crispy favorite fits well with most kinds of toppings so let your creativity flow! Also known as Light Rye in USA, Leger in France and Integrale in Italy.
Made with:
Delikatess

INGREDIENTS
2 LARGE EGGS
2 WASA LIGHT RYE CRISPBREADS
60G SPREADABLE HERBED CHEESE, SUCH AS BOURSIN OR RONDELÉ
60G THINLY SLICED COLD-SMOKED SALMON OR GRAVLAX
1 DL SPRING MIX
FRESHLY CRACKED BLACK PEPPER
METHOD
1.
In a large nonstick skillet bring water to a brisk simmer.
2.
Crack the eggs, one at a time, into a small cup and, holding the cup above the surface of the water, allow the egg to drop from the cup into the water.
3.
Repeat until there are 2 eggs in the water.
4.
Cover the skillet, take off the heat, and let sit until the egg whites are set but the yolks are still runny, 4-6 minutes.
5.
Use a slotted spoon to transfer eggs to a plate.
6.
Spread crispbreads with cheese, then top with salmon, spring mix, and eggs.
8.
Grind black pepper over the eggs.