Ingredients
- —2 eggs
- —100 g smoked salmon
- —2 handfuls of fresh spinach
- —1 slice of Leksands crispbread
- —100 g yogurt (goat, sheep, or full-fat yogurt 3.5%)
- —1 tablespoon lemon juice
- —Lemon zest
- —Finely chopped chives
- —Salt and pepper
Instructions
Bring a pot of water to a simmer and add a splash of vinegar.
Poach the eggs for 3–4 minutes until the whites are firm and the yolks remain soft.
Briefly heat the spinach in a pan with a splash of water until wilted.
Place the Leksands crispbread on a plate.
Arrange thin slices of smoked salmon over the crispbread.
Spoon the warm spinach on top.
Place the poached eggs on the spinach.
Mix the yogurt with lemon juice, lemon zest, pepper, and chives to create a light sauce.
Drizzle the sauce over the eggs and serve immediately.
Serving Tip
A light, elegant take on Eggs Norwegian: poached eggs with tender smoked salmon and warm spinach, served on crispy Leksands crispbread. The fresh lemon-yogurt sauce adds creaminess without heaviness — perfect for a luxurious, healthy lunch or brunch. Serve immediately to keep the crispbread crunchy and the eggs soft and warm.
Storage Tip
Best enjoyed freshly prepared; the yogurt mixture can be made ahead of time.