Rye egg-in-a-hole, smoked eel & horseradish cream

Rye egg-in-a-hole, smoked eel & horseradish cream

Nordic Light
10 mins
Cooking time
20 mins
Simon Bajada

Smoked eel has a lovely natural sweetness that pairs perfectly with horseradish. While you may not consider eel for breakfast commonplace, in Nordic countries seafood is eaten 24/7. Take this leap and soon enough you’ll be eating pickled herring for breakfast.


Quantity Ingredient
4 soft dark rye loaf slices, (an authentic Danish rye will be too dense and waxy for this)
15g salted butter
4 eggs
1 x 200g smoked eel fillet, cut into 3 cm x 6 cm pieces
watercress, rocket or soft herb leaves, to serve

Horseradish cream

Quantity Ingredient
190g cashew nuts, soaked in water for 4 hours and drained
1 lemon, juiced, plus extra if needed
1 tablespoon apple-cider vinegar
1 tablespoon nutritional yeast flakes
1 1/2 teaspoons freshly grated horseradish, plus extra if needed
small pinch white pepper
1/4 teaspoon sea salt


  1. To make the horseradish cream, place the drained cashew nuts in a food processor together with the remaining ingredients and 125 ml of water. Blend everything together until well combined, about 2 minutes. If it’s too thick you can add a little more water. Season to taste and add more lemon juice or horseradish if desired. Set aside.
  2. Use a sharp-rimmed glass to cut a circle out of the centre of each of the rye slices.
  3. Heat the butter in a frying pan over a medium heat until foaming, then add a bread slice to the middle of the pan and crack an egg into the circular hole in its centre. Cook for 30–45 seconds until the egg has set on the bottom, then flip the bread slice over with a spatula. Continue to cook the egg-in-a-hole to your liking – if you prefer a runny yolk, cook it just a little more, if you’d rather it was set, cook for a while longer. Tip the egg-in-a-hole onto a plate and repeat with the remaining eggs and bread slices.
  4. To serve, flake chunks of the eel fillet over the top of each egg-in-a-hole. Top with salad leaves or herb leaves and dollops of the horseradish cream.
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