Buzz
When breakfast rolls around, I’m always inclined to choose savory over sweet. This usually means bacon and eggs, but the real trick is to put eggs on the pancakes and waffles—and by eggs, I mean caviar.
I'm not particularly patriotic, but I do think Americans excel in cocktails, ice (simply having enough), and breakfast. While my recent visit to Copenhagen didn’t shake my pride in the first two, it did give me some new breakfast ideas. The hotel breakfast—with its sliced meats, little pots of yogurt and fruit, and Danbo cheese—was amazing, but the real revelation came from Denmark's breakfast staple: lumpfish roe on carbs. It turned out that caviar is a surprisingly great waffle topping. (I wasn't a fan of the porridge though.)
Technically, the waffle shown above wasn’t eaten in the morning, but that doesn't mean it shouldn’t be. Pancakes, crumpets, and even blinis are all great choices for this. If you're concerned about a fishy taste, lumpfish roe is much milder than the smoked fish often found on bagels. For those of you worried about cost, you can get lumpfish roe for under 10 bucks a jar, or tobiko (another great option) for even less. And for those of you imagining roe and syrup on the same dish, please, take a moment to rethink that.
The ideal way to enjoy your morning roe is on a gently buttered waffle or pancake that’s warm, but not scalding. If you're using a waffle, feel free to let it get a little crispy. Spread crème fraîche or sour cream on the base, then top with your roe and finish it off with fresh herbs like dill or flat-leaf parsley. Pair it with a mimosa, or a morning-appropriate jam cocktail, because now you're living the fancy life.
