Dive into the rustic-yet-refined world of modern Swedish cuisine with Lagom, which means “not too much and not too little.” Blogger Steffi Knowles-Dellner is a master of this delicate balance, so try her chanterelle toast and make your breakfast a little more Scandinavian.
It would be remiss of me not to include at least one egg recipe in this book, as a boiled egg is such a staple on the Swedish breakfast table. I also wanted to celebrate our love of mushrooms, particularly in late summer/early autumn when they are there for the picking in forests and fields – with the right knowledge, of course. This breakfast is a wonderfully savoury way to start the day. Omit the garlic if you find it too much first thing. Personally, I like to add more.
- 2 handfuls kale, stalks removes and leaves torn into bits
- 1 tablespoon cold-pressed grapeseed oil or olive oil, plus a little extra for drizzling
- 3 1/2 ounces chanterelle mushrooms, or mixed wild mushrooms, torn into chunks
- 1 garlic clove, very finely chopped
- 2 large eggs
- 1 tablespoon white wine vinegar
- 2 slices sourdough bread
For the toast
Bring a large pan of water to the boil. Blanch the kale for a minute or two, then remove with a slotted spoon and drain, squeezing out any excess water. Keep the water simmering while you crack on with the mushrooms.
Heat the oil in a large saucepan and add the mushrooms, taking care not to overcrowd them. Fry for 4–5 minutes until golden and softened.
Add the garlic to the pan and fry for a minute until no longer fragrant. Add the kale and stir through for a minute or two until all of the water has evaporated and the leaves starts to crisp up, about 5 minutes. Season with salt and pepper and sprinkle in most of the parsley.
Meanwhile, crack the eggs into a couple of ramekins or cups. Add the vinegar to the pan of simmering water and swirl with a spoon to create a whirlpool. Hold the ramekin close to the surface of the water and quickly tip one egg into the swirling water. Increase the heat slightly and poach the egg for 2 minutes until set. Remove and set aside while you repeat with the other egg.
Toast the sourdough and drizzle with a little more oil. Divide the mushrooms and kale between the toasts, then top with the poached eggs. Sprinkle with a little more parsley and a good grinding of black pepper.