Seen this one all over the internet — turns out it's actually worth making. Crispy toast with a creamy, slightly sweet egg custard baked right in.
Whisk together the egg, Greek yoghurt, and honey until smooth.
Use the back of a tablespoon to press a small hollow into the middle of each bread slice, then spoon the egg mixture into each hollow.
Top with sliced strawberries or chocolate pieces — you can also use raspberries, blueberries, apricot slices, or peach slices.
Bake on a baking paper-lined tray or in an oven-safe dish at 180 °C for about 10 minutes, until the custard has set.
No children added
Best eaten warm the day you make it, while the toast still has some crunch. It keeps in the fridge for up to two days in a sealed container, but the bread softens. Reheat in a hot oven or toaster oven for a few minutes rather than the microwave, which turns it rubbery. I wouldn't freeze it.
A cup of coffee or tea is all it needs for breakfast. If you want more on the plate, add a few extra berries or a spoon of yoghurt on the side.
Cured ham can be replaced with other cold cuts, or you can add a couple of slices of smoked salmon when the omelet comes out of the oven. Use fresh herbs like basil, small salad leaves and/or sprouts for garnish and serving.
Thin, delicate pancakes that are a staple of Norwegian home cooking. Perfect for breakfast or dessert, served with jam, sugar, or fresh berries.
Classic Norwegian waffles that never fail to please. Set out jam, sour cream, butter, sugar and brown cheese - everyone gets what they want.
