New Nordic Eggs Benedict

Ingredients

The New Nordic Eggs Benedict incorporates the principles of New Nordic cuisine by utilizing locally sourced and seasonal ingredients. It replaces the traditional English muffin with a rye bread base, adds a creamy dill sauce instead of hollandaise, and incorporates smoked salmon or pickled herring as a Nordic touch. The dish is lighter and fresher, highlighting the flavors of the Nordic region. We alse have the original recipe for Eggs Benedict, so you can check it out.

• 4 slices of rye bread 4 slices of rye bread
• 4 eggs 4 eggs
• 200g (7oz) smoked salmon or pickled herring 200g (7oz) smoked salmon or pickled herring
• Fresh dill, for garnish Fresh dill, for garnish
• For the dill sauce: For the dill sauce:
• 200ml (7fl oz) Greek yogurt 200ml (7fl oz) Greek yogurt
• 1 tablespoon fresh dill, chopped 1 tablespoon fresh dill, chopped
• 1 tablespoon lemon juice 1 tablespoon lemon juice
• Salt and pepper to taste Salt and pepper to taste

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat: 15g (5g saturated)
• Carbohydrates: 25g (3g sugars)
• Protein: 25g
• Fiber: 5g
• Salt: 1g

Preparation

1. 1.
   Toast the rye bread slices until crispy.
2. 2.
   In a small bowl, mix together the Greek yogurt, fresh dill, lemon juice, salt, and pepper to make the dill sauce. Set aside.
3. 3.
   Fill a large saucepan with water and bring it to a gentle simmer. Add a splash of vinegar to the water.
4. 4.
   Crack each egg into a separate small bowl or ramekin.
5. 5.
   Create a gentle whirlpool in the simmering water and carefully slide one egg into the center. Cook for 3-4 minutes for a soft poached egg. Repeat with the remaining eggs.
6. 6.
   Remove the poached eggs from the water using a slotted spoon and place them on a paper towel to drain any excess water.
7. 7.
   To assemble, place a slice of toasted rye bread on each plate. Top with smoked salmon or pickled herring, followed by a poached egg.
8. 8.
   Drizzle the dill sauce over the eggs and garnish with fresh dill.
9. 9.
   Serve immediately and enjoy!

Treat your ingredients with care...

• Rye bread — Opt for a dense and flavorful rye bread to complement the dish. Look for varieties with seeds or whole grains for added texture.
• Smoked salmon or pickled herring — Choose high-quality, thinly sliced smoked salmon or tangy pickled herring to enhance the Nordic flavors of the dish.
• Fresh dill — Use fresh dill for the best flavor. If unavailable, you can substitute with dried dill, but reduce the amount by half.
• Greek yogurt — Opt for full-fat Greek yogurt for a creamy and rich dill sauce. If desired, you can use sour cream as a substitute.
• Lemon juice — Freshly squeezed lemon juice adds a bright and tangy flavor to the dill sauce. Adjust the amount according to your taste preferences.

Tips & Tricks

• For a vegetarian version, replace the smoked salmon or pickled herring with sautéed mushrooms or roasted root vegetables.
• Experiment with different types of Nordic bread, such as spelt or barley bread, for a unique twist on the rye bread base.
• Add a sprinkle of Nordic-inspired spices, such as dill pollen or fennel seeds, to elevate the flavors of the dish.
• Serve the New Nordic Eggs Benedict with a side of fresh greens or a simple cucumber salad to add a refreshing element to the meal.
• If you prefer a richer sauce, you can add a dollop of crème fraîche or mayonnaise to the dill sauce.

Serving advice

Serve the New Nordic Eggs Benedict immediately after assembling to ensure the eggs are still warm and the bread remains crispy. Accompany the dish with a fresh cup of herbal tea or a glass of sparkling water with a hint of lemon for a complete Nordic breakfast experience.

Presentation advice

Arrange the New Nordic Eggs Benedict on a clean white plate to showcase the vibrant colors of the dish. Garnish with a sprig of fresh dill on top of the poached eggs for an elegant touch. Drizzle the dill sauce in an artistic manner to create an appealing visual presentation.