Javanese-style Sol over Gudhjem

Ingredients

In this Javanese adaptation, the traditional Danish herring is replaced with creamy avocado slices, and the dish is garnished with a spicy sambal sauce made from chili peppers, garlic, shallots, and tamarind. These changes infuse the dish with the bold and aromatic flavors of Javanese cuisine, creating a unique fusion of Danish and Javanese culinary traditions. We alse have the original recipe for Sol over Gudhjem, so you can check it out.

• 4 slices of rye bread 4 slices of rye bread
• 2 ripe avocados, sliced 2 ripe avocados, sliced
• 4 eggs 4 eggs
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 2 red chili peppers, finely chopped 2 red chili peppers, finely chopped
• 3 cloves of garlic, minced 3 cloves of garlic, minced
• 2 shallots, finely chopped 2 shallots, finely chopped
• 1 tablespoon tamarind paste 1 tablespoon tamarind paste
• Salt, to taste Salt, to taste

Nutrition

• Calories (kcal / KJ): 320 kcal / 1340 KJ
• Fat (total, saturated): 20g, 3g
• Carbohydrates (total, sugars): 28g, 2g
• Protein: 9g
• Fiber: 8g
• Salt: 0.5g

Preparation

1. 1.
   Preheat the oven to 180°C (350°F).
2. 2.
   Place the rye bread slices on a baking sheet and toast them in the oven for about 5 minutes, or until they are crispy.
3. 3.
   In a small saucepan, heat the vegetable oil over medium heat. Add the chopped chili peppers, minced garlic, and finely chopped shallots. Sauté until the shallots are translucent and the garlic is fragrant.
4. 4.
   Stir in the tamarind paste and season with salt to taste. Cook for an additional 2 minutes, then remove from heat.
5. 5.
   In a large pot, bring water to a gentle simmer. Crack one egg into a small bowl, then carefully slide it into the simmering water. Repeat with the remaining eggs.
6. 6.
   Poach the eggs for about 3-4 minutes, or until the whites are set but the yolks are still runny. Remove the eggs from the water using a slotted spoon and set aside.
7. 7.
   To assemble the dish, place a slice of toasted rye bread on each plate. Top with avocado slices and a poached egg. Drizzle the sambal sauce over the eggs.
8. 8.
   Serve the Javanese-style Sol over Gudhjem immediately and enjoy!

Treat your ingredients with care...

• Avocado — Choose ripe avocados that are slightly soft to the touch. To prevent browning, squeeze some lemon or lime juice over the sliced avocado.
• Tamarind paste — If you can't find tamarind paste, you can substitute it with lime juice for a tangy flavor.

Tips & Tricks

• For a spicier sambal sauce, add more chili peppers.
• If you prefer a firmer yolk, poach the eggs for an additional minute.
• Experiment with different types of bread, such as sourdough or whole wheat, for a unique twist.

Serving advice

Serve Java Sunrise as a delicious and satisfying breakfast or brunch dish. Accompany it with a side of fresh fruit or a simple green salad to complete the meal.

Presentation advice

Arrange the avocado slices and poached eggs neatly on top of the toasted rye bread. Drizzle the sambal sauce in an artistic pattern over the eggs for an eye-catching presentation.