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Breakfast

Wholegrain crispbread with egg and tomato

A straightforward Swedish breakfast with rye crunch, boiled egg and fresh tomato.

  • Servings: 1
  • Total: 13 min
  • 356 kcal · 24.9 g protein
Egg crispbread with tomato

Crispbread, egg and tomato make a breakfast from ingredients that are easy to keep at home. The egg brings protein, while the wholegrain rye adds fibre and crunch.

Boil the egg ahead if mornings are busy, and the plate takes only a couple of minutes to assemble.

Ingredients

Servings: 1

  • 40 g wholegrain rye crispbread
  • 60 g cottage cheese (4% fat)
  • 100 g egg
  • 100 g tomato

Instructions

  1. 1

    Place the egg in a small saucepan, cover with water and boil for 8 minutes.

  2. 2

    Cool the egg under cold water, peel it and slice it.

  3. 3

    Slice the tomato.

  4. 4

    Spread the cottage cheese on the crispbreads, top with egg and tomato and serve straight away.

Good to know

  • Boil several eggs at once and keep them in the fridge for quick breakfasts.

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