Rømmegrøt - Norwegian Sour Cream Porridge w/Poached Egg & Prosciutto
Traditionally, Rømmegrøt was a delicacy prepared for special occasions & holidays during “meager times”. We had it for breakfast…
Simmer sour cream, add a little flour, continue simmering until butter fat rises, skim & save.
I’m thinking American sour cream isn’t as fatty as European because this yielded a lot less fat than the one I saw on the New Scandinavian Cooking show.
Added the rest of the flour (too much actually).
Then scalded milk & salt…
Topped w/the reserved butter fat, a pad of unsalted butter, S&P, sugar, cinnamon, prosciutto & egg.
I was skeptical of sugar & cinnamon w/sour & savory ingredients, so didn’t add a lot. I wish I had. So good! The recipe calls for air-dried ham but it looked just like prosciutto on the show, so…
Toasted Ezekiel Bread w/Butter & Ligonberry Jam
It was a tasty novelty but I think we’ll stick w/grits. Husband? He said it tasted much better than it smelled. 
https://lisaeatsworld.com/2013/10/norwegian-sour-cream-porridge-rommegrot/
A little late to the party. I was making things but lost track of time. 
More yum to follow…
