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A Healthy Breakfast, Finnish Style


16-11-2012 09:00

You’ve watched Borgen, read Wallander and Jo Nesbo and worn your nordic jumper. Now try some Scandi cuisine by cooking up some pytti pannu, a Finnish-style healthy breakfast from Dr Eva Orsmond’s book, The Last Diet.

 

This is a typical Finnish midnight snack or brunch recipe. It’s healthier than it looks!

 

SERVES 4

 

500 g/4 medium organic potatoes
400 g/4 organic carrots
2 tbsp olive oil
300 g/2–3 onions
150 g organic pork rashers
4 medium eggs

 

1. Wash the potatoes. If using organic potatoes, there is no need to peel them as the skin is a good source of fibre. Also wash your carrots. Peel them if you are not using organic carrots. Boil for 15–30 minutes, depending on size, until al dente. Do not overcook the potatoes. (Ideally this should be done the night before preparing the breakfast.)

 

2. Dice your onions and fry in oil in a good non-stick pan until yellow.

 

3. Chop your potatoes into cubes and add to the frying pan.

 

4. Cut carrots into rounds. Also add these to the frying pan.

 

5. In the meantime, cut your rashers into cubes using kitchen scissors. Organic rashers are recommended as they are low in salt.

 

6. Cook these in their own fat on a good non-stick pan until crispy.

 

7. When rashers are crispy, add them to the potatoes, onion and carrots. Cover and cook until the vegetables are crispy.

 

8. Break 4 eggs into the non-stick pan in which you fried the rashers. You will not need to add oil as there should be enough fat left in the pan from the rashers. Cover and fry the eggs until they are cooked to your taste.

 

9. Serve the potato mixture on 4 plates and place an egg sunny side up on top. Your breakfast is now ready.

 

APPROXIMATELY 380 KCAL PER SERVING

 

As part of the Dublin Book Festival Dr Eva will be giving a talk on healthy living this Saturday at 11am in Smock Alley Theatre with Juliet Bressan, Brian Colbert and Sylvia Thompson. Entry is free of charge.



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