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The "scandi morning" trend is quietly nudging avocado toast off the menus of Europe's trendiest cafés. In its place, a simpler spread is taking over: soft-boiled eggs, good-quality bread, a slice of cheese, homemade jam, and whipped butter, which has become the latest darling of the food world.
The author of this piece experienced the trend firsthand during a trip to Copenhagen, where she ate more or less the same breakfast three days running at different cafés — and never once got tired of it. As she puts it, it isn't really about the food itself, but about an entire philosophy of unhurried Scandinavian mornings.
Scandinavians traditionally ease into the day through calming rituals, especially in autumn and winter, when sunrise comes late. One guiding principle is "hygge": a cup of tea or coffee in your favorite mug, everything slowed right down, and no phone in sight — a book or magazine instead. A more radical version is "gökotta": waking at dawn and, before the day properly begins, simply listening to birdsong and taking in nature, whether from a balcony, in a park, or in the woods.
The Scandinavian breakfast itself rests on a few simple principles. The base is good-quality wholegrain or rye bread, often dense and rich in fibre. On top goes whatever you fancy: slices of cheese, a boiled egg, smoked salmon, herring, mackerel, ham, cucumber, tomato, cress, or spring onion.
Fish for breakfast deserves a special mention — it might strike Czechs as unusual, but for Scandinavians it's entirely natural: fish is a source of quality protein, vitamin D and omega-3 fatty acids. The classic combination is a slice of smoked salmon on rye bread with cream cheese and dill.
Porridge makes an appearance too — though here it's dressed not with chocolate or sugary glaze but with blueberries, cranberries, raspberries, apples, nuts, seeds and cinnamon, often with a dollop of yogurt. Another regular on the table is skyr, the Icelandic fermented dairy product similar to thick, high-protein yogurt, usually served with fruit, oats or homemade granola.
Whipped butter holds a place of honor in this trend — no fashionable Scandi-style breakfast bistro is complete without it these days. It's easy enough to make at home too. Chef Adam Rundus's recipe takes just 5–7 minutes: two or three softened pieces of butter (left at room temperature for 1–2 hours beforehand) go into a mixer bowl and are whipped first on low speed for 5 minutes, then on high for another 5–7 minutes, until the mixture turns pale and fluffy. Finish with salt and herbs to taste.
Read also: Breakfast and brunch in Prague: 9 places where the city wakes up deliciously
Source: apetitonline.cz
