📝 About This Recipe
A true cornerstone of Swedish breakfast culture, this open-faced sandwich combines the smoky, salty punch of creamed cod roe with the creamy richness of soft-boiled eggs. Originating from the iconic blue tube first launched in 1954, Kalles Kaviar offers a unique umami flavor profile that balances perfectly against crisp rye bread and fresh herbs. It is a nostalgic, bold, and incredibly satisfying way to start your day like a local in Stockholm.
🥗 Ingredients
The Foundation
- 2 large slices Swedish Crispbread (Knäckebröd) or Sourdough Rye (Preferably Leksands or Wasa brand for authenticity)
- 2 tablespoons Salted Butter (High-quality European style, softened)
The Star Toppings
- 4 tablespoons Kalles Kaviar (Original) (Chilled, straight from the tube)
- 2 pieces Large Eggs (Organic, room temperature to prevent cracking)
- 1/4 piece Small Red Onion (Paper-thinly sliced into rings)
Fresh Elements & Seasoning
- 2 sprigs Fresh Dill (Roughly torn)
- 1 tablespoon Fresh Chives (Finely minced)
- 6 slices English Cucumber (Thinly sliced on a bias)
- 2 pieces Radishes (Thinly sliced for crunch)
- 1 pinch Black Pepper (Freshly cracked)
- 1 pinch Flaky Sea Salt (To taste (be careful as the roe is salty))
👨🍳 Instructions
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1
Fill a small saucepan with enough water to cover the eggs by at least an inch and bring to a rolling boil over medium-high heat.
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2
Lower the eggs gently into the boiling water using a slotted spoon to avoid cracking the shells.
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3
Set a timer for exactly 7 minutes for a 'medium-soft' boil—this ensures a set white but a jammy, custard-like yolk that pairs perfectly with the caviar.
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4
While the eggs cook, prepare an ice bath by filling a bowl with cold water and several ice cubes.
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5
Once the timer goes off, immediately transfer the eggs to the ice bath and let them sit for 3 minutes to stop the cooking process.
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6
Gently crack the eggshells and peel them under cool running water; slice the eggs into 1/4-inch thick rounds using an egg slicer or a sharp knife.
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7
Take your bread slices and spread a generous, even layer of salted butter from edge to edge. This acts as a moisture barrier.
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8
Arrange the cucumber slices and radish slices on one side of the buttered bread to create a fresh base layer.
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9
Layer the sliced eggs over the vegetables, overlapping them slightly for full coverage.
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10
Squeeze the Kalles Kaviar tube to create a decorative zigzag pattern or small 'pearl' dots across the top of the egg slices.
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11
Top with the thinly sliced red onion rings and a scattering of minced chives.
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12
Garnish with fresh dill sprigs and a final crack of black pepper before serving immediately.
💡 Chef's Tips
Use 'Kalles Guld' if you prefer a slightly smokier and more intense roe flavor. Always butter your crispbread thoroughly; it prevents the bread from becoming soggy if you don't eat it instantly. For the cleanest egg slices, dip your knife in warm water between each cut. If you find the taste of raw red onion too sharp, soak the slices in ice water for 5 minutes to mellow them out. Never skip the fresh herbs—the dill and chives are essential for cutting through the richness of the cod roe.
🍽️ Serving Suggestions
Serve with a steaming mug of strong, dark-roast Swedish coffee (like Gevalia or Arvid Nordquist). Pair with a glass of cold filmjölk (Swedish soured milk) or plain yogurt on the side. Add a small bowl of fresh Nordic berries (lingonberries or blueberries) to balance the saltiness. For a weekend brunch, serve alongside a piece of Västerbottensost (aged Swedish cheese).