Scrambled eggs with hot-smoked salmon on rye
20 min · 34 g protein · 416 cals / serving
The Swedish weekend breakfast: slow, creamy scrambled eggs on dark rye spread with dill kvarg instead of butter, topped with flakes of hot-smoked salmon, chives and quick-pickled red onion, with crisp cucumber on the side. Rich, smoky and fresh in the same bite.
Ingredients
Pickled onion
- 1/4 red onion, very thinly sliced
- 2 tbsp white vinegar, distilled vinegar (5 %) mixed 1:1 with water, or white wine vinegar
Dill kvarg
- 1/3 cup quark
- 2 tbsp fresh dill, chopped
- 1/4 lemon, zest and a squeeze of juice
Äggröra
- 3 large eggs
- scant 1/2 cup quark, whisked into the eggs for a creamier äggröra
- 1/4 tsp salt
- 1 pinch white pepper
- 1 tsp butter
- 2 slices wholegrain rye bread, 7% fibre, dark rye bread
- 3 oz hot-smoked whole gutted salmon, hot-smoked salmon (varmrökt lax), flaked, skin removed
To serve
- 1 tbsp fresh chives, snipped
- 1/2 cucumber, sliced
- 2 medium tomatoes, cut into wedges
Steps
- Toss the onion with the vinegar and a pinch of the salt and leave it while you cook; in 10 minutes it turns pink and mild.
- Stir the kvarg with the dill, lemon zest, a squeeze of lemon juice and a pinch of salt.
- Whisk the eggs, kvarg, salt and white pepper until smooth. Melt the butter in a small saucepan over low heat, add the eggs and stir slowly and constantly with a spatula, scraping the bottom, for 5–7 minutes, until they thicken into soft, creamy curds. Take the pan off the heat while they still look slightly loose; they keep setting.
- Toast the rye bread if you like, spread each slice with dill kvarg, spoon the äggröra over, then add the salmon. Top with drained pickled onion and chives, and serve the cucumber and tomato on the side.
Good to know
Why so slow?
Low heat and constant stirring is what makes Swedish äggröra creamy and small-curded rather than rubbery. If it starts to set too fast, lift the pan off the heat for a few seconds and keep stirring.
Hot-smoked or cold-smoked salmon?
Varmrökt lax flakes into soft, smoky chunks and is the classic with äggröra. Varmrökt regnbågslax is a little leaner and works the same way, at about 63 instead of 59. Kallrökt lax drapes over the eggs in thin slices; gravad lax is lovely with a little hovmästarsås.
Which bread?
Any dark, dense rye works: a fullkornsbröd, a slice of Danish-style rugbrød or two pieces of knäckebröd for crunch.
Alternative
Per
- Calories
- 103
- Protein
- (33%)
- 8 g
- Fat
- (40%)
- 4 g
- Carbohydrates
- (27%)
- 7 g
- of which sugar
- 2 g
- Fiber
- 1 g
- Sodium
- 240 mg
More breakfast
Computed from the ingredients with our published formula, not yet kitchen-tested. General guidance, not medical advice. Talk to your prescriber. How
As written, 832 kcal goes into the pot and 909 g of ingredients comes out as about 810 g of food: 103 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.