YOUR SOLIN GENERATED RECIPE
Egg and Skyr Breakfast Bowl with Berries
A jammy soft-boiled egg served with creamy Icelandic skyr and fresh blueberries, topped with buttery toasted pecans.
INGREDIENTS
1 large Egg
1/4 cup Plain Skyr
1/2 cup Fresh Blueberries
0.75 ounce Pecan Halves
PREPARATION
Bring a small pot of water to a boil and carefully lower the egg into the water using a slotted spoon.
Cook the egg for exactly six and a half minutes to achieve a jammy yolk, then immediately transfer it to a bowl of ice water to stop the cooking.
While the egg cools, scoop the plain skyr into a breakfast bowl and smooth the surface with the back of a spoon.
Top the skyr with the fresh blueberries and the toasted pecan halves for a satisfying crunch.
Gently peel the cooled egg, slice it in half, and place it on top of the bowl or serve it on the side with a tiny pinch of sea salt.