Egg sandwich with kaviar (Swedish cod roe spread)
14 min · 18 g protein · 308 cals / serving
Sweden's breakfast sandwich: crisp rye knäckebröd with a thin scrape of butter, slices of just-set boiled egg, a salty-sweet squiggle of smoked cod roe spread, cool cucumber and snipped chives, with tomato and extra cucumber on the side. Crunchy, creamy and salty in one bite.
Ingredients
- 4 large boiled eggs
- 4 slices crispbread, whole grain rye with bran, 15% fibre, dark rye crispbread (knäckebröd)
- 1 tsp butter, soft, scraped thin
- about 2 tbsp light smoked cod roe spread (kaviar)
- 1 cucumber, half thinly sliced, half in sticks
- 1 tbsp fresh chives, snipped
To serve
- 2 medium tomatoes, cut into wedges
- a grind black pepper
Steps
- Lower the eggs into boiling water and boil 8–9 minutes for a just-firm yolk that is still a little soft in the very middle. Cool in cold water for a few minutes and peel.
- Scrape the butter thinly over the knäckebröd, lay over a few slices of cucumber, then slice the eggs and lay one egg on each piece. Pipe a squiggle of kaviar along the eggs, scatter with chives and a grind of pepper, and serve with the tomato wedges and remaining cucumber on the side.
Good to know
Soft bread instead of knäckebröd?
A slice of dense rye (fullkornsbröd or a slice of limpa) is the other everyday choice; it is softer, and about the same score as two thin crispbreads.
Regular or light kaviar?
Both taste the same at this amount; the light spread carries less fat. The regular one is a little richer and saltier: about 61 instead of 64.
Boil the eggs ahead?
Boil a batch on Sunday and keep them unpeeled in the fridge for up to a week, and the sandwich takes two minutes on a weekday.
Per
- Calories
- 79
- Protein
- (23%)
- 5 g
- Fat
- (43%)
- 4 g
- Carbohydrates
- (34%)
- 7 g
- of which sugar
- 2 g
- Fiber
- 1 g
- Sodium
- 156 mg
More breakfast
Computed from the ingredients with our published formula, not yet kitchen-tested. How
As written, 617 kcal goes into the pot and 783 g of ingredients comes out as about 783 g of food: 79 kcal per 100 g. Cooking moves water and energy density is the score's biggest lever, so the dish is scored as cooked, not as an average of its parts. Every ingredient links to its food page, with the same data and score. The label's percentages are each macronutrient's share of the calories. The full formula.