Breakfast · 20 min · scandinavian

Rugbrødsgrød

A Scandinavian breakfast built around rye bread and milk — on the table in 20 minutes. The macros do the talking: 19g protein, 90g carbs, and 23g fat in every 634-calorie serving. Naturally vegetarian, it scales cleanly if you are cooking for more than one.

✓ USDA-verified nutrition data

Ingredients

• 8 oz Rye bread
• 2 cups Milk
• 3 tbsp Brown sugar
• 1/2 tsp Cinnamon
• 1/4 cup Heavy cream

Steps

1. Tear the rye bread — slightly stale is ideal — and simmer in the milk 15 minutes, mashing as it softens.
2. Sweeten with brown sugar and cinnamon; the porridge should be thick enough to hold a spoon upright.
3. Serve in deep bowls with cold cream poured over the hot porridge.
4. Yesterday's rugbrød becomes today's breakfast; Danish thrift at its tastiest.
5. A pinch of cardamom in the porridge nods to the Danish love affair with the spice.

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