Poaching an egg is not nearly as difficult as it’s made out to be. Once you master the technique, we recommend serving them with Christmas brunch, though they’re also great over avocado toast or a simple, weeknight pasta dish.
Originally a popular dish served in the bistros of Lyon, this classic salad has since spread across the country, becoming one of France’s most iconic dishes. With bacon and egg, you might think it’s breakfast, but it’s a great dish for any time of the day.
Despite their namesake, pannkakor are actually more like crêpes than pancakes. Thin and delicate in flavor, they’re a great base for a variety of toppings, including butter and powdered sugar, jam, or the lingonberry preserves from the Sweden Box.
Sunchokes are a unique and flavorful vegetable that add an alluring flavor to these potato pancakes. Be sure to squeeze as much moisture as you can out of the potato-sunchoke mixture; you can’t get crisp cakes if the starches are wet!
Kanelbullar, or cinnamon buns, are one of the most popular pastries in Sweden. This recipe incorporates fruity lingonberry jam into the filling, making these pastries a delicious addition to breakfast or brunch. Feel free to swap the filling and experiment with your favorites: chocolate chips, fresh berries, nuts, or cinnamon-sugar are all great options.
These traditional dumplings from curating chef Emma Bengtsson are filled with an onion and bacon mixture made with the spectacular mustard from the Sweden Box. Tradition calls for serving them with tangy and slightly sweet lingonberry jam.
Typically served during the holidays and on other special occasions, Swedish honey cakes are part of a tradition that spans centuries. Many attribute the origins to ancient Egypt! In the classic recipe, a mixture of honey and flour is left to ferment for weeks—or even months—but this version speeds up the process.
This lemon tart is a wonderful showcase of several products from the Portugal Box: Casa da Prisca cookies in the crust, Hands on Earth sea salt and lemon in the custard filling, and FrutaFormas apple rings in the garnish. If you have mini pie pans on hand, the recipe can easily be adapted to make individual portions.
An excellent breakfast or brunch dish, these baked eggs are delicious with crusty bread for sopping up the leftover sauce and creamy egg yolk. While the recipe works with standard finishing salt, the sea salt and lemon from the Portugal Box adds bright notes to this rich and satisfying meal.
Sonhos translates to “dreams” in Portuguese. That’s how ethereal these pastries are: straight out of the frier, they’re as light as air! Chef George Mendes serves them at his New York restaurant Aldea with a selection of dipping sauces. We think they’re perfect with the honey or jam from the Portugal Box.