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Nordic Breakfast

  • 4

  • 1

  • 250 calories

  • 20 min


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


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.

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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This recipe features:
Light Rye Where to buy
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Also great with
Sourdough Whole Grain