Nordic bacon and egg sandwich

Nordic bacon and egg sandwich

By
From
Scandinavian Comfort Food
Serves
2
Photographer
Columbus Leth

If you put bacon and egg together most people will join you and enjoy it, but for me this sandwich also works without bacon, and with tomatoes instead. I would eat this either as a late breakfast or for lunch, especially when I’m working from home or on the weekends.

Ingredients

Quantity Ingredient
6 slices thick-cut streaky bacon
50g kale
1 small garlic clove, chopped
4 very thin slices rye bread
2 eggs
sea salt
freshly ground black pepper

Method

  1. Fry the bacon until crisp in a frying pan, then remove from the pan. Add the kale and garlic to the pan and sauté in the bacon fat for a few minutes. Remove from the heat and leave in the pan.
  2. Now toast the rye bread and fry the eggs in a separate frying pan.
  3. Place a slice of toasted rye bread on each of 2 plates. Add the kale, then the bacon and finally a fried egg. Sprinkle with salt and pepper and place the second piece of toasted rye bread on top. Serve right away.
Tags:
Scandinavian
Danish
Swedish
comfort food
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