Scandinavian Breakfasts are all about balance, simplicity, and quality ingredients. They combine healthy fats, proteins, and fresh vegetables to provide energy for the day while maintaining a sense of lightness and well-being. This approach to meals is not only delicious but also nurturing for the body.
Salad with greens, fermented vegetables, and smørrebrød with seafood
Arrange a mix of fresh greens like spinach, arugula, cilantro, or dill on a plate. Slice the avocado thinly and add chopped fermented cucumber. For the Smørrebrød base, flaxseed crispbread is an excellent choice, easy to make at home. If you are avoiding gluten, opt for gluten-free crackers or grainy bread. Traditional sourdough bread also works wonderfully.
Spread a thin layer of butter on the crispbread, then top with shrimp or smoked salmon. Shrimp can be prepared in many ways: boiled, lightly sautéed in olive oil with dried garlic, or even pre-salted or marinated. Drizzle lightly with lemon juice, add a few drops of olive oil, and garnish with dill.
This breakfast combines freshness, nutrition, and a delightful blend of textures and flavors, making it a perfect start to the day.
Omelet with caviar, broccoli, peas and smørrebrød
Whisk the eggs with salt and black pepper. Heat butter in a skillet, pour in the egg mixture, and cook on low heat until the omelette sets. Top with a layer of caviar — herring, cod, or salmon. When selecting caviar, prioritize products with minimal preservatives and avoid refined oils, as caviar is a delicate product requiring careful storage.
Separate the broccoli or broccolini into florets, blanch in boiling water for 30–40 seconds, and retain a slight crunch to preserve nutrients like sulforaphane. Use fresh or frozen peas; for frozen, soak them in hot water for a few minutes to defrost. Combine the broccoli and peas, drizzle with apple cider vinegar and olive oil, and sprinkle with seeds such as pistachios, pumpkin seeds, sunflower seeds, or hemp seeds.
For the green salad, use a variety of dark greens like arugula, spinach, or dill. Add thinly sliced grapefruit fillet, daikon, or fennel for extra freshness and crunch.
Complete the meal with Smørrebrød for added fermentation benefits and protein. Spread a thin layer of butter on a slice of sourdough bread, flaxseed crispbread, or dark rye bread with seeds. Top with fermented cucumber, a piece of smoked salmon, and garnish with dill.
Salad with greens, fermented vegetables, and smørrebrød with seafood
Arrange a mix of fresh greens like spinach, arugula, cilantro, or dill on a plate. Slice the avocado thinly and add chopped fermented cucumber. For the Smørrebrød base, flaxseed crispbread is an excellent choice, easy to make at home. If you are avoiding gluten, opt for gluten-free crackers or grainy bread. Traditional sourdough bread also works wonderfully.
Spread a thin layer of butter on the crispbread, then top with shrimp or smoked salmon. Shrimp can be prepared in many ways: boiled, lightly sautéed in olive oil with dried garlic, or even pre-salted or marinated. Drizzle lightly with lemon juice, add a few drops of olive oil, and garnish with dill.
This breakfast combines freshness, nutrition, and a delightful blend of textures and flavors, making it a perfect start to the day.
Omelet with caviar, broccoli, peas and smørrebrød
Whisk the eggs with salt and black pepper. Heat butter in a skillet, pour in the egg mixture, and cook on low heat until the omelette sets. Top with a layer of caviar — herring, cod, or salmon. When selecting caviar, prioritize products with minimal preservatives and avoid refined oils, as caviar is a delicate product requiring careful storage.
Separate the broccoli or broccolini into florets, blanch in boiling water for 30–40 seconds, and retain a slight crunch to preserve nutrients like sulforaphane. Use fresh or frozen peas; for frozen, soak them in hot water for a few minutes to defrost. Combine the broccoli and peas, drizzle with apple cider vinegar and olive oil, and sprinkle with seeds such as pistachios, pumpkin seeds, sunflower seeds, or hemp seeds.
For the green salad, use a variety of dark greens like arugula, spinach, or dill. Add thinly sliced grapefruit fillet, daikon, or fennel for extra freshness and crunch.
Complete the meal with Smørrebrød for added fermentation benefits and protein. Spread a thin layer of butter on a slice of sourdough bread, flaxseed crispbread, or dark rye bread with seeds. Top with fermented cucumber, a piece of smoked salmon, and garnish with dill.
