A Scandi style breakfast of dreams – silky scrambled eggs, roasted vine tomatoes, and hot smoked mackerel glazed with Henderson’s Relish, all piled on toasted Jason’s Majestic Malted sourdough.
A Scandi Style Breakfast it is.
Some breakfasts are just too good and satiate you for hours after. They’re quick, but they feel slow when eating and that’s the joy of eating a Scandi Style Breakfast like this one. They’re wholesome and they taste like something you’d get in a tiny, light-filled café in Copenhagen, with a playlist that makes you want to start journalling again.
This is that breakfast.
It’s a little Scandi. A little Northern. And completely delicious.
We’ve got creamy eggs, roasted tomatoes on the vine, hot smoked mackerel flash-fried with a glug of Henderson’s Relish, all piled onto toasted Jason’s Majestic Malted – which, by the way, is not just any old bread. It’s proper chewy, nutty, malted gorgeousness.
Why this Scandi Breakfast should be on weekend repeat…
- It’s unfussy, but still feels special. Creamy eggs, roasted tomatoes, and smoky fish on good toast – oh so simple, but it hits.
- It’s got that clean Scandi energy. Light, balanced, flavour-led – like something you’d find on a café plate in Oslo or Stockholm.
- It’s fast. Under 20 minutes from fridge to fork. Minimal effort, maximum payoff.
- And if you’re a caper obsessive like me, I used the Driver’s Pickles Capucine Capers – properly briny, bold little beauties that cut through the richness like a dream.
Let’s talk Scandi Style Flavour
This dish is doing a lot – but it’s all about the balance.
You’ve got that soft, buttery egg moment for richness. The roasted tomatoes come in sweet and bright, keeping it light. Then there’s the smoked mackerel, glazed with Henderson’s, adding that deep, savoury hit.
But the real finishing move? That cold, tangy dill and caper crème fraîche. It cuts through everything beautifully – creamy but sharp, fresh but punchy. It brings the whole plate together in true Scandi style.
Each bite is layered – warm toast, silky egg, juicy tomato, smoky fish, cool crème fraîche. It’s contrast-y in the best way: soft and crisp, rich and bright, creamy and acidic. It’s the kind of flavour combo that makes a simple breakfast feel like a restaurant dish – but you made it, and you’ll probably make it again tomorrow.
You can catch the full build over on TikTok — from the silky eggs to the sizzle of that Henderson’s-glazed mackerel, it’s all there (including the bit where I nearly forget the crème fraîche…).
And if this kind of flavour-packed breakfast is your vibe, you’ll probably love what’s going on over on Pinterest too — think dreamy food boards, quick brunch inspo, and plenty more flexi-friendly creations.
Craving more? Head to the breakfast section of the site for more easy breakfast plates.
Ingredients
Instructions
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Roast The Tomatoes
- Preheat oven to 180°C fan. Place the vine tomatoes on a tray, drizzle with olive oil, season, and roast for 15 minutes until blistered and juicy. Scramble the Eggs
- Whisk eggs with a splash of milk or cream and a pinch of salt. Melt butter in a pan over low heat. Add the eggs and stir gently until just set and silky. Toast the Bread
- Toast the sourdough slices until golden and crisp. Warm the Mackerel
- In a small pan, heat a little oil. Add the mackerel fillet and warm gently. Splash over the Henderson’s Relish and a little lemon juice just before serving. Flake into pieces. Make the Caper and Dill Creme Fraiche
- In a small bowl, mix crème fraîche with chopped dill, capers, lemon juice, and black pepper. Assemble
- Layer scrambled eggs onto the toast. Add the mackerel, roasted tomatoes, pickled onions, and spoon over the crème fraîche. Garnish with fresh herbs and a final drizzle of olive oil.
Notes
Swap the mackerel for smoked trout or grilled halloumi to keep it vegetarian. Don’t skip the crème fraîche — it brings the Scandi vibe and balance to the whole dish.
