Nordic Breakfast
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4
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1
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250 calories
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20 min
Ingredients:
8 8 8oz 8oz 2 cups |
large eggs WasaⓇ Light Rye Crispbreads spreadable herbed cheese, such as Boursin or Rondelé thinly sliced cold-smoked salmon or gravlax spring mix Freshly cracked black pepper |
Directions:
In a large nonstick skillet bring 2” water to a brisk simmer. Crack the eggs, one at a time, into a small cup and, holding the cup about 1” above the surface of the water, allow the egg to drop from the cup into the water. Repeat until there are 4 eggs in the water.
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. Use a slotted spoon to transfer eggs to a plate. Repeat the poaching process with the remaining 4 eggs.
Spread crispbreads with cheese, then top with salmon, spring mix, and eggs. Grind black pepper over the eggs.
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. Use a slotted spoon to transfer eggs to a plate. Repeat the poaching process with the remaining 4 eggs.
Spread crispbreads with cheese, then top with salmon, spring mix, and eggs. Grind black pepper over the eggs.
Nutritional Information |
Serving size 1; calories 250 (per serving); total fat 18g; cholesterol 245mg; sodium 480mg; total carbohydrate 7g; dietary fiber 2g; sugars 0g; protein 15g
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