– 2 eggs
– 1 pickled beetroot
– 2 slices of cheese such as Cheddar or Herrgårdsost
– salt and pepper
– small handful of fresh dill or parsley
– drizzle of balsamic glaze (not Nordic but delicious)
– 2 pieces of rye crisp bread
– small knob of butter
Honestly, this is barely a recipe. It is more an attempt to inspire a different way to eat an everyday staple. I eat a lot of eggs on toast with a side salad, and sometimes it is nice to switch it up. This time of year I especially love pairing eggs with pickled vegetables. In Sweden, eggs and pickled beetroot are as classic as eggs and mayonnaise here in England. Along with that, fresh dill, cheese and crisp bread are only enhancing the Nordic elements of this super simple recipe. In Nigella’s new TV series she keeps banging on about how beautiful green and pink are together. I am not about to paint my kitchen pink and green and it will probably never be mentioned again, BUT I do think this quick lunch is rather pretty. As a side note, this lunch could easily be scaled down for a dinner party starter.
- Place eggs in a small pot, cover with water (about 2 cm above the eggs) and bring to a boil on a high heat.
- Once the water is boiling. Turn the heat off the pan. Leave for 4 minutes in the water to continue cooking.
- After 4 minutes, put the eggs in the cold water until cool.
- Peal the eggs and then slice.
- Butter the crisp bread, add the cheese, slices of beetroot and egg.
- Season well with salt and pepper.
- Garnish with the fresh dill or parsley, a combination of both is nice too.
- Drizzle on some balsamic glaze.