Copenhagen Breakfast

Name: Copenhagen Breakfast
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: Serves 2
Cuisine: New Nordic
Ingredients: 4–6 rashers of traditional bacon, thinly sliced; 10–15 smoked mini sausages; 2–4 thin slices rye bread, toasted; 4 organic eggs; 2 tbsp Dijon mustard, to serve; 2 tbsp milk

Smoked Bacon and Sausages with Scrambled Egg

Preparation info

Serves
2

Difficulty
Easy
Ready in
45 min

Appears in

Copenhagen Cult Recipes

By Christine Rudolph and Susie Theodorou

Published 2019

About

Everything here can be cooked in the same pan, which will incorporate the lightly smoked flavour from the bacon and sausages into the scrambled eggs. The bread can also be lightly toasted in the pan too.

Ingredients

4–6 rashers of traditional bacon, thinly sliced
10–15 smoked mini sausages
4 organic eggs

Europe
Denmark
Bread
Breakfast
Nordic
Copenhagen

Method

Put the bacon in a large frying pan and cook over medium heat for 5–8 minutes on each side until it starts to sizzle. Move to one side of the pan, add the sausages and cook, turning occasionally, for 5–8 minutes until they start to colour. Remove from pan, reserving 2 tbsp bacon fat in the pan.