Lefse & Eggs
This home-grown recipe is a combination of several standard flavors of northern cookery. The result is a breakfast mild enough for the most Nordic palate, and yet remarkably flavorful. A breakfast burrito for Norwegians.
- Lefse, large ones
- Eggs (number equal to number of lefse)
- Swiss cheese, shredded (or Havarti)
- Bacon (slices equal to number of lefse)
- Sour cream
- Herbs de Provence
The lefse bundles come out just a little golden-crisp on the bottom. Arrange them on a serving plate, hit them with some dollops of sour cream, sprinkle paprika atop the sour cream. Garnish--some pickled beets would be good alongside. A fruit salad is a good accompaniment.
- Pre-heat oven to 300o.
- Chop the bacon and fry the pieces in an iron skillet. While it fries, lay out lefse on the counter.
- Scramble the eggs in a bowl with a dollop of sour cream. (The sour cream makes them fluffy.)
- Remove the bacon from the skillet and divide it among the lefse.
- Scatter some Herbs de Provence into the fat in the skillet, add the eggs and cook sloppy done, seasoning with salt and pepper.
- Scrape the eggs out onto the lefse.
- Add butter to the skillet, and scatter some caraway into it.
- Put shredded cheese on top the bacon and eggs and roll up the lefse burrito-like.
- Turn off the heat under the skillet, drege the lefse bundles in the melted butter and caraway in the skillet, then arrange them in the bottom of the skillet.
- Cover, and put into the oven for 15 minutes.