Swedish egg-anchovy sandwich called Gubbröra

I happen to love dill in my recipes and grow it in my yard. Dill grows pretty easy and I use it on my sandwiches, with scrambled eggs, and on potatoes. Recently, I have been making Swedish recipes that includes dill.  Here is one of Swedish famous dishes that has dill as a garnish. This Swedish egg-anchovy sandwich is easy to make with simple ingredients. Gubbröra translates to Old Man’s Mix.

Gubbröra is one of Swedish famous dishes.  This Swedish egg-anchovy sandwich is easy to make and called Gubbröra means Old Man’s Mix.  The Swedish anchovies are actually sprats or in Swedish called skarpsill.  However, if you are not able to find skarpsill then regulary anchovies are great with the egg sandwich. 

Swedish Egg and Anchovy Salad on Crispbread Recipe


  • 3 hard boiled eggs
  • 3 anchovies
  • 1 egg yolk
  • lemon wedges 🍋 
  • 1/4 teaspoon of pepper
  • fresh dill for garnish
  • chopped dill
  • chopped chives
  • chopped red onion
  • crisp bread

🐟 Instructions:

  1. Chop up hard boiled eggs. 
  2. Cut the dill and chives very finely. 
  3. Place everything in a bowl together with the pepper and egg yolk. Mix them together. 
  4. Chop the anchovy filets and blend in. 
  5. Mix everything together and serve cold. 
  6. This traditional Swedish egg-anchovy salad is served either on crispbread or on a thin slice of round dark bread. 
  7. Garnish with fresh dill and a lemon wedge on the side. 🍽️ 

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Finnish Pancakes – Pannukakku – This Finnish baked pancake recipe is sooo good!

This Finnish Pancake is so easy to make and so good! The nice thing is you don’t have to spend time flipping pancakes on a pan. This is a pancake cooked in the oven and does not require too many ingredients.   A perfect dish to make in the oven during the cold winters too. These delicious pancakes tastes like a combination of a pancake and custard. 


  • 4 eggs      
  • 1/2 teaspoon salt
  • 2 1/2 cups milk
  • 1 cup flour
  • 1/4 cup sugar
  • 4 Tablespoons butter
  • Optional: 1 tsp. vanilla and/or 1/2 tsp baking powder


  1. Preheat the oven to 400.  Place the butter in a 9×13 and put into the oven to melt and become slightly bubbly.
  2. Whisk together the 4 eggs.
  3. Add the flour, milk, salt, and sugar.  Blend together until batter is thin.
  4. Pull the pan out of the oven with the melted and slightly bubbly butter.
  5. Pour the batter on top of the melted butter.
  6. Cook for approx. 40 minutes.  When it is done, it will be golden brown around the edges and bubble up over the sides.
  7. Serve the pancake with fresh fruit on top, whipped cream, syrup, or jam.

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Norwegian Egg Coffee – Norske Egg Kaffe

Norwegian egg coffee is popular among Americans of Scandinavian origin in the Midwest, and apparently it was something immigrants brought with them from Norway. 

The egg helps the coffee grounds to flocculate, and it allows the coffee grounds to sink faster to the bottom of the pot. You will get a clearer coffee with a pleasant and mild taste. The coffee will not be bitter, and the coffee still have enough “body” so it doesn’t feel too thin! 


  • 3 tblsp. coarsely ground coffee
  • 1 egg
  • 1/4 cup cold water
  • 3 cups boiling water
  • 1 cup cold water


  1. Mix the coffee with 1/4 cold water and one egg to a thick paste.  
  2. Add the thick paste mixture to the boiling water, stir carefully and leave it to boil for 3 min. Remove the pot from stove
  3. Add the remaining cold water. 
  4. Let the coffee grounds settle for about 10 minutes, skim off any floating particles and 
  5. Filter the coffee through a fine meshed sieve and serve. 
The egg coffee has a pleasant taste even when it is cold, and it also makes a very nice iced coffee!

Skidne Æg “Dirty Eggs” – Eggs in Mustard Sauce for a Danish Easter Lunch

Easter is almost here! Try this Egg in Mustard Sauce recipe at your upcoming Easter lunch or spring brunch! In Denmark, Skidne Æg is an old-fashioned dish. Every Easter (Påske), Danish homes prepare Skidne Æg “Dirty Eggs” for their Easter lunch.  However, this Easter dish is a very easy delicious dish and can be served anytime.  We like to have chopped chives or parsley with a slice of rye bread on the side. 

Happy Easter!

Karen Grete


  • 6 eggs (medium size)
  • 6-8 slices of fried bacon 
  • slices of rye bread (rugbrød)

Mustard Sauce

  • 50 g butter
  • 3-4 tablespoons of wheat flour
  • 1 1/2 cup of milk
  • 2-3 tablespoons of mustard
  • 1 tsp salt
  • freshly ground pepper


  • fresh cut chives or parsley
There are a couple of steps to do but it is pretty easy and quick to make.
Eggs:  First bring water to boil in a pan. Cook the eggs at low heat and cover for approx. 6 minutes (depending on the size of the eggs).  The result is the outer layer of the yolk should be slightly firm.  The yolk in the center should be soft.  So the eggs should not be hard boiled nor soft boiled just in-between. When done the eggs are done boiling, cool the eggs with cold water. Then, peel the eggs and set aside.
Mustard Sauce: Melt the butter in a heavy-bottomed saucepan over high heat, but without browning. Stir in the flour and cook the mixture well until the paste cooks and bubbles a bit. Stir constantly and do not let the mixture brown. Add half of the milk and keep stirring as the sauce thickens. Beat the remaining milk in little by little. Let the sauce cook on low heat and keep stirring. Add salt and pepper to taste.  Add your favorite mustard.
Serve: Spread the mustard sauce on a plate.  Slice the eggs in half.  Place the half “smiling” eggs and bacon on the plate. Sprinkle with chives or parsley. Serve with rye bread.´