Easter eggs

Easter eggs for breakfast by food photographer Gunvor Eline Eng Jakobsen

Easter eggs for breakfast by food photographer Gunvor Eline Eng Jakobsen

 

Boiled? Scrambled? Poached?

How do you like your easter eggs? Chocolate or regular eggs? My own favourite is Anthon Berg’s marzipan eggs covered in dark chocolate. Although Norwegian Easter is associated with snow, oranges and “Kvikk Lunsj” (the Norwegian KitKat), I’ll be spending my Easter far away from any mountains and snow. I’ll actually be staying in my hometown Skudeneshavn spending time with my family, eating lots of great food and probably too much chocolate… Well, let’s start with a healthy breakfast then – like this one. Rumour has it that Norwegians eat 30 million eggs during Easter! So how about fried eggs with spring onions, avocado and homemade wild garlic oil?  Happy Easter!

(Scroll down for Norwegian.)

Easter eggs for breakfast by food photographer Gunvor Eline Eng Jakobsen


Kokt? Eggerøre? Eller posjerte? 

Det er påske og tid for egg av alle slag. Går det mest i sjokoladeegg eller vanlige egg hos dere? Min egen favoritt er absolutt Anthon Berg’s marsipanegg, en påsketradisjon fra da vi var små. Den norske påsken assosieres kanskje med snø, appelsiner og Kvikk Lunsj, men selv kommer jeg til å være hjemme med familien i Skudeneshavn. Maten er kjøpt inn og det blir absolutt ingen mangel på søtsaker, så jeg starter mer enn gjerne dagen med en ekstra sunn frokost. Hva med egg, avokado, vårløk og hjemmelaget olje av ramsløk? Ramsløksoljen skal dere få høre mer om senere, men for nå – God påske! 

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