Scandinavian Breakfast Plate
For some time now, I’ve been seeing a lot of beautiful breakfast plates on Pinterest, so I had to try and reproduce them in my own way. Here’s my version of these Scandinavian-style breakfasts with soft-boiled eggs, whipped butter with honey and flaky salt and delicious honeyberry jam!
This perfect brunch recipe was developed in collaboration with Oeufs du Québec!
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- Servings: 4 to 8
- Preparation time: 30 minutes
- Cooking time: 10 minutes
Ingredients
Honeyberry Jam
- 2 cups (500 ml) frozen honeyberries
- 1/4 cup (60 ml) maple syrup
- 1 teaspoon (5 ml) vanilla
- 3 tablespoons (45 ml) white chia seeds
Whipped Honey Butter
- 3/4 cup (180 ml) dairy-free butter at room temperature
- 3 tablespoons (45 ml) honey
- Flaky salt to taste
Assembly
- 4 to 8 ciabatta rolls
- 3 English cucumbers, thinly sliced
- 4 to 8 eggs
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Preparation
Honeyberry Jam
- In a small saucepan, heat the honeyberries, maple syrup and vanilla over medium-high heat and simmer for 4 to 5 minutes. Remove from heat and add chia seeds. Stir and transfer to a container to refrigerate for 20 minutes.
Whipped Honey Butter
- Place all ingredients in a bowl. Using a whisk attachment, beat ingredients until smooth. Refrigerate for about 20 minutes.
Assembly
- In a saucepan of simmering water, gently drop the eggs with a spoon.
- Remove eggs from water and place in egg cups. Using the back of a spoon, tap the top of the shell and remove the cap.
- On each plate, place an eggcup with a roll, a few slices of cucumber, honeyberry jam and a little honey butter.
- Enjoy!
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