Lefse & Eggs

Lefse & Eggs

  • 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
  • Caraway
  • Butter
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.
  1. Pre-heat oven to 300o.

  2. Chop the bacon and fry the pieces in an iron skillet. While it fries, lay out lefse on the counter.

  3. Scramble the eggs in a bowl with a dollop of sour cream. (The sour cream makes them fluffy.)

  4. Remove the bacon from the skillet and divide it among the lefse.

  5. Scatter some Herbs de Provence into the fat in the skillet, add the eggs and cook sloppy done, seasoning with salt and pepper.

  6. Scrape the eggs out onto the lefse.

  7. Add butter to the skillet, and scatter some caraway into it.

  8. Put shredded cheese on top the bacon and eggs and roll up the lefse burrito-like.

  9. 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.

  10. Cover, and put into the oven for 15 minutes.
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.