Eggs Norwegian Recipes

TRADITIONAL NORWEGIAN PANCAKE RECIPE

Steps:

• Whisk together milk and flour with a wire whisk until smooth and no lumps remain.
• Add sugar, salt, and vanilla, and whisk into the batter.
• Add the eggs, and whisk only until blended together.
• Let sit for 20 minutes.
• Mix in melted butter.
• To fry, heat skillet over medium heat until hot enough for a pat of butter to sizzle. Swirl the butter around in the skillet.
• Pour a small amount of batter in the center of the skillet, then quickly tilt it to all sides until it covers as much of the bottom as possible. Keep tilting until it won't spread out anymore.
• Let the pancake fry over medium heat until browned underneath, flip, then brown on the other side as well. It should take less than a minute to fry each side.
• Remove from skillet and keep warm on a plate covered with a towel.
• Repeat with remaining batter, adding pancakes to the plate to form a stack.
• Adjust the amount of batter as needed as you fry more pancakes. The pancakes should be very thin.
• Whisk together milk and flour with a wire whisk until smooth and no lumps remain.
• Add sugar, salt, and vanilla, and whisk into the batter.
• Add the eggs, and whisk only until blended together.
• Let sit for 20 minutes.
• Mix in melted butter.
• To fry, heat skillet over medium heat until hot enough for a pat of butter to sizzle. Swirl the butter around in the skillet.
• Pour a small amount of batter in the center of the skillet, then quickly tilt it to all sides until it covers as much of the bottom as possible. Keep tilting until it won't spread out anymore.
• Let the pancake fry over medium heat until browned underneath, flip, then brown on the other side as well. It should take less than a minute to fry each side.
• Remove from skillet and keep warm on a plate covered with a towel.
• Repeat with remaining batter, adding pancakes to the plate to form a stack.
• Adjust the amount of batter as needed as you fry more pancakes. The pancakes should be very thin.

NORWEGIAN STUFFED EGGS

Steps:

• Cut the eggs in half lengthwise.
• Remove the yolks and set egg whites aside.
• In a bowl, mash the yolks. Add in the chopped smoked salmon, butter, sour cream, cheese and dill; mix together well.
• Stuff the egg whites with this mixture.

NORWEGIAN EGGS BENEDICT

Steps:

• Bring water to just under boiling in a large pot. Add vinegar. Crack eggs, one at a time, into water; simmer approximately 2 minutes or until the egg whites turn all white. Remove from water; place on paper towels to dry.
• Place spinach, salmon and egg on each slice of toast. Sprinkle with salt and pepper. Nap with hollandaise sauce.
• Serve while egg is hot.

EGGS NORWEGIAN

Steps:

• 1. Prepare Hollandaise: Whisk together all ingredients except butter in small saucepan. Cut butter into small chunks and add to pan. Heat pan on medium and whisk constantly until butter is completely incorporated. If sauce separates, add 1 tbsp water. Keep sauce warm on low and stir occasionally. 2. Add three inches of water to large pot and bring to a boil. While pot is heating, place muffins in toaster (but do not start yet) and place spinach in a bowl with a little bit of water and place in microwave (but do not heat yet). 3. Once water is boiling, reduce heat to medium for water to be at a low boil or simmer. Add 1 tbsp white vinegar (this will keep eggs together). 4. Crack one egg into a small bowl or ramekin and carefully/quickly pour it into the water as close to the surface as possible. May cook 2 eggs at a time. Cook 2.5 to 3.5 minutes. Remove with slotted spoon and place on plate. Cover if not able to serve immediately. 5.Repeat with remaining two eggs and while they cook, toast muffins and cook spinach in microwave for 30 seconds or until wilted. 6. On each plate, place two English muffin halves, face-up. Then place a thin layer of smoked salmon on each. Then a layer of spinach (drained). Then a poached egg. Drizzle hollandaise in a zig-zag pattern over the towers and serve.