Baked eggs with lumpfish roe, shallots & dill from Lagom: The Swedish Art of Eating Harmoniously (page 28) by Steffi Knowles-Dellner

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • radishseed on December 03, 2019

    This was tasty and not too much trouble for breakfast. I used yogurt, fennel, and regular shallots, topped it with a dollop of pickled mustard seeds (left over from another dish) instead of roe, and ate it with sourdough toast.

  • mjes on April 22, 2018

    So what does one serve with "Celebration pancake cake"? I decided to be naughty and added cream to cream with this Baked eggs recipe. I didn't have banana shallots so I used generic, unlabeled shallots. I didn't have fresh dill so I used fresh thyme which went well with the roe despite being less traditional. After polling the family, I omitted the toast but generally, it is necessary to "mop up" the egg yolk. While I liked this version of baked eggs, I didn't find anything so special about it. So, it's not replacing my standard baked eggs - but I'll keep it in mind to use leftover roe.

You must Create an Account or Sign In to add a note to this book.

Reviews about this recipe

This recipe does not currently have any reviews.

You are reporting a broken online recipe link to EYB. Please confirm that you want the report submitted. Please also suggest the correct URL for this online recipe to the below textbox.