Norwegian Breakfast: Gjetost and Soft-boiled Eggs on Toast

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OK guys, this one is a little complicated. Not the recipe, not the ingredients, but pronouncing the focal point of the “dish” (if you will) – Gjetost. I just scoured Youtube to find a video demonstrating how one says the name of this little nugget of delicious, and came up with NOTHING! (On YOUTUBE?!) I know what you’re thinking: why would I assume that I, Jewess of Westchester county, know the correct pronunciation of this Norwegian delicacy and all these blonde-haired, blue eyed, tall people on Youtube got it wrong? Well, Chris spent a few months in Norway several years back so I’m trusting him for the real deal here.

So Im sure you all have a few burning questions:

1. What IS Gjetost? It’s a carmelized Norwegian goat cheese. Sweet, salty, smooth, delicious.

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2. Where does one purchase Gjetost? Previously from Amazon only in the US, as far as I could tell. But I recently discovered that they sell it at Whole Foods, which is why it now feels appropriate to put this on the blog.

3. What was that I heard about a reenactment of the Hanukkah miracle in a Norway tunnel a few weeks back? http://www.guardian.co.uk/world/2013/jan/22/norway-cheese-fire-closes-tunnel A truckload of brunost, a kind of gjetost (or is gjetost a kind of brunost?? Hmm… I don’t know) burned for five whole days. Whoa. That must be some smooth cheese.

Ingredients:

  • Gjetost
  • Two pieces of crusty white bread, sliced thin and toasted
  • 1 or 2 eggs

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Directions:

  1. To soft boil eggs, put them in a pot with enough water (starting cold) to cover them. Boil for 10-13 minutes on high heat. Exact time will depend on your burner and how hot it gets – might take a couple of tries to get the exact right timing for runny-in-the-middle but hard-boiled whites.
  2. Slice the cheese very thin as per the photo.
  3. Place cheese on top of the warm toast. It will melt a bit. Yum!
  4. Cut the eggs in half and put them on top, letting the yolk run.

5 thoughts on “Norwegian Breakfast: Gjetost and Soft-boiled Eggs on Toast

  1. “A truckload of brunost, a kind of gjetost (or is gjetost a kind of brunost?? Hmm… I don’t know) burned for five whole days. Whoa. That must be some smooth cheese.” I am cracking up right now. You’re hilarious.

    BTW, they actually sold this at the Co-Op in Hanover–Liz was always a big fan and so we frequently had some in the house. I’ll have to sacrifice my stomach one day and try some of this deliciousness🙂

  2. LOVE THIS — Should I show Dad that you refer to yourself as the Jewess of Westchester? But I didn’t get the picture. MOM

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