Ymerdrys - Rye Bread Crunch Topping

Ymerdrys - Rye Bread Crunch Topping

When I grew up in Denmark we had two options for breakfast during the weekdays. We could have 1. quick oats with milk and a sprinkle (or spoonfulls if my mom didn't look) of sugar or 2. Ymer (a fermented milk product) or A38 (milk fermented with Lactobacillus acidophilus) with a good sprinkle of rye bread crunch topping aka ymerdrys. Both healthy breakfasts born long before we had the cereal isle in the grocery stores, or at least before me and my brother discovered it.  

I always opted for the A38 and ymerdrys. So when I tried to make it, I was in heaven. Now I have the perfect breakfast: Yogurt with ymerdrys and fresh raspberries. A perfect start to your day.

Ymerdrys can be made as healthy as you like. This recipe is my version, but you can skip the butter and toast the breadcrumbs and sugar in the oven at 400℉ (200℃) for about 10-20 minutes.

Ingredients:

• 50 g butter
• 250 g rye bread, grated
• 50 g sugar
• 50 g brown sugar

Directions:

Grate the rye bread. Melt the butter in a pan and toast the rye bread in the butter over medium heat, until light crispy. Add the sugars and let it just caramelize and coat the rye bread. Spread the crispy rye bread on a piece of parchment paper, mix in the brown sugar and let the crunch cool completely before using.

Use the topping on yogurt or in desserts.

Enjoy!

Avocado Almond Butter Toast

Avocado Almond butter Toast

This is the breakfast of Champions.

My husband told me about this avocado and almond butter toast, you could get at his work. My husband just learned to eat avocado, so it was really huge that he was eating avocado for breakfast, especially with the selection in the cafeteria. After tasting it, I had to share it here on the blog. You get all you crave in a good breakfast. The crispy toast, the nutty earthy almond butter, the sweet creaminess from the avocado and a nice kick from the red pepper flakes.

An avocado almond butter toast is tasty, filling and best of all really easy to make. 

I use the fresh grinded almond butter from Whole Foods, but you can use the kind you like best. 

Serves 2.

Ingredients:

• 2 slice good whole grain bread

• 1 avocado

• almond butter

• salt to taste

• red pepper flakes to taste

Directions:

Toast the bread, I like mine crisp but not to dark. While toasting, slice the skinned avocado thinly. Spread some almond butter on the still warm bread, so the butter melt somewhat. Place the sliced avocado on top, and sprinkle with some salt and red pepper flakes to taste. It's that easy.

Enjoy!

Waipi'o Stack Breakfast a la me

Waipi'o Stack Breakfast a la me

On my first vacation to Hawaii, I had a Waipi'o Stack Breakfast at Island Lava Java. One of the best breakfasts ever. I crave salt for breakfast, so for sure the Waipi'o Stack is right up my alley. Well, the setting didn't hurt the experience in any way. 

The Waipi'o Stack is two eggs over easy, stacked on wheat toast with applewood smoked bacon, fresh avocado, tomato, arugula and chipotle aioli.  

This is my take on it:

The view from the cafe.

Serves 2

Ingredients:

• 2 slices sour dough bread (preferably Tartine Country Bread)

• 4 eggs

• 4-6 slices applewood smoked bacon

• 1 avocado

• 1 tomato

• 1 handful arugula

• chipotle aioli

Directions:

Cook the bacon until crisp using your favorite way, in a skillet, in the oven or in the microwave. Set aside.

Rinse the arugula, and pad it dry in a kitchen towel. Wash and slice the tomato; peel and slice the avocado and toast the bread.

Crack eggs in two bowls, two eggs in each.

Heat a small non-stick skillet over low heat and add butter. As soon as the butter stops foaming, add two eggs to the pan. Cook eggs over low heat until the whites stops being translucent. Now gently flip the eggs with a spatula/turner, be careful not to break the yolks. Count to 10 and flip the eggs back or put at plate upside down on the pan, and flip the whole thing.

 Assemble the stack:

Spread chipotle aioli on bread, add arugula, then tomato slices, bacon and eggs. Place the avocado on top. Serve immediately with a cup a fresh fruit.

Enjoy! 

The Danish version:

Waipi'o Stack

Ingredients:

• 2 skiver godt brød.

• 4 æg

• 4-6 skiver god bacon

• 1 avocado

• 1 tomat

• 1 håndfuld rucola

• chipotle mayonnaise

Rist brødet og steg baconen.  Bland mayonnaise med chipotle. Spejl æggene. 
Smør brødet med mayonnaisen, læg rucolaen på, derefter tomatskiver, den stegte bacon og til sidst læg æggene på. 

Skær avocadoen i skiver og læg dem ovenpå æggene. 

Server straks.