Breakfast & brunch recipes

Poached eggs

Beat 1 egg at a time out in a cup and pour it gently in boiling water in a sauté pan or wide saucepan. Let the eggs stand 3-4 minutes for low heat, covered. Take them up with a slotted spoon, put them a moment in cold salt water and plaster them by. Tips:

Pan-poached eggs with parma ham and rocket

Mix together the scallions, parsley, oil and salt in a small bowl. Toast bread slices lightly and butter 1 tbsp. by onion-oil mixture onto each piece. Advantage the rest of the mixture into the bottom and up the sides of four small refractory bowls, which are

Scrambled eggs with smoked salmon in toasted bread bottoms

Heat oven up to 200 deg c. Scroll loaves flat with a rolling pin and press them down in smeared lens molds. Bake loaves 10-15 minutes until they are golden brown. Whisk eggs, salt and pepper in a bowl. Heat the oil in a large skillet and saute the garlic an

French scrambled eggs with truffle oil

Whisk eggs and Danish water easily together with a fork. Melt 2 tbsp. of the butter in a metal bowl over a water bath. Add the egg mixture and cook it over low heat. Stir gently and scrape the stiffened egg mass from scratch, until the egg mixture is almost fi

Scrambled eggs with tomato salsa

Tomato salsa: mix the ingredients and let the salsa stand 20 minutes before serving. Scrambled eggs: whisk whole eggs and water together with a fork. Melt the fat in a thick-bottomed pan. Pour the egg mixture on. Fade the heat. Scrape the stiffened egg mass

Brunch scrambled eggs

Beat the whole eggs and milk together with a fork. Melt the fat in a thick-bottomed pan. Pour the egg mixture on. Fade the heat. Scrape the stiffened egg masses from the bottom and toward the Center with slow movements. Turn off the Pan slightly before rørægge

Homemade muesli

Oatmeal, millet flakes and rye bread roasted on a dry, hot pan. When the mixture is cooled, mix the raisins in. Stored in a happy with tight-fitting lid. Tips: ½ dl. of this blend is equivalent to 25 g. (1 serving)

Ylette with muesli and toast

Eat yletten with ½ dl. muesli over. Grate an Apple and sprinkle on yletten. Butter a piece grahamsbrød with scraped margarine and jam. Drink a glass of tomato juice.