I’m still working on my New Years resolution, eating breakfast at home. Can’t say it has been a daily success but I’m still trying! Weekend breakfasts with their lack of time constraints are an entirely different matter, of course. Eggs (sorry Johanna) tend to feature quite heavily at these meals. Poached, fried, boiled, scrambled – I love them all. Perhaps my favourite way of eating them in the morning is by making what the Finns call munavoi and D calls “egg in a cup”. Munavoi translates as egg-butter and that’s exactly what it is: hard boiled eggs mixed well with softened butter to create a smooth, velvety eggy spread. Yum!
It is, however, very buttery. I generally prefer to eat lighter than this and so came up with an alternative which I now actually prefer to original munavoi. The following is less of a recipe than an idea but it makes a lovely, fresh egg spread which is perfect on wholewheat bagels or rye bread.
A Lighter Egg Spread
(enough for one bagel)
1 hard boiled egg
2 heaped tablespoons cottage cheese
Salt and pepper
Add egg and cottage cheese to a cup and use a fork to break up the egg and mix well.
Season carefully and stir in the parsley.
PS We’ve had a little snow recently. Not quite enough for snow angels but exciting nevertheless!