Somehow over the past retirement years Bonnie and I have grown accustomed to a special breakfast we call Norwegian Breakfast. The menu has evolved from visits to Norway and meals with cousins, and my early memories of breakfasts with my Norwegian grandmother, Julia Johnson Benson, in Iola, Waupaca county. Bonnie’s recent awareness of her own Norwegian roots has also encouraged this breakfast tradition for us.
Norwegian Breakfast at our house means the following: soft-boiled eggs (4’45” seconds), toast with lingonberry jam, and a diverse plate of herring (wine sauce), Gjetøst slices, cheeses, and sliced summer sausage. (Gjetøst can be found at most supermarkets such as Pick... Woodman’s, or Sendiks; look for the 1/4 lb. bright red package).
This delicious breakfast finds our taste palette alternately surrounded by a host of flavors as we roam across the plate of toast toppings. The soft-boiled eggs, from our European travel experiences, are a staple in many northern European bed and breakfasts. The gjetøst at Grandma Benson’s was called Primøst, apparently a brand name at the time.
Amid the usual breakfast choices like pancakes, waffles, scrambled eggs, omelets, and oatmeal, our Norwegian breakfast is a unique and tasty tradition, one we always look forward to.
