Nordic Egg & Beetroot Toast

📝 Ingredients

• 4 slices wholemeal bread (about 35 g each)
• 4 eggs
• 150 g plain skyr, 0 % fat
• 1 cooked beetroot (about 150 g)
• ¼ red onion (about 30 g)
• 8 sprigs fresh dill (about 10 g)
• ½ lemon
• Salt, black pepper

🍴 Utensils

• Saucepan
• Mixing bowl
• Bowl
• Fine grater
• Very sharp knife
• Toaster

📖 Steps

1. Put a pan of water on a high heat for the eggs. Meanwhile, make the dill skyr: finely chop three quarters of the dill, grate the zest of the half lemon, then mix with the skyr, 1 tsp lemon juice, a pinch of salt and some pepper.
2. Peel the quarter red onion and slice it very thinly. Pour over the rest of the lemon juice and mix: within a few minutes it loses its sharpness and turns a lovely pink.
3. Cut the cooked beetroot into thin slices, 3 to 4 mm thick, preferably on a plate so you don't stain the chopping board. Pat the slices dry with kitchen paper so they don't colour the skyr.
4. When the water is boiling, gently lower in the eggs straight from the fridge using a spoon and cook for exactly 6 minutes at a gentle boil, for set whites and runny yolks.
5. While they cook, fill a bowl with very cold water, with a few ice cubes if possible. As soon as the timer goes off, transfer the eggs to it: the shock stops the cooking and makes them easier to peel. Leave to cool for 2 minutes.
6. While the eggs cool, toast the wholemeal bread in the toaster or in a dry frying pan until golden and crisp. Spread generously with the dill skyr, right to the edges.
7. Carefully peel the eggs under a trickle of cold water, starting at the wide end where the air pocket is, then halve them lengthways with a sharp knife.
8. Arrange the beetroot slices on the toast, then one halved egg per slice, the drained red onion and the rest of the dill sprigs. Lightly salt the yolks, add pepper and serve straight away.