Nordic Breakfast

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

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.