Parisare – Swedish beef toast with fried egg and beetroot
An old Swedish husmanskost classic: beef mince spread onto slices of bread and fried in butter until the meat is browned and the bread is crisp. It is topped with a fried egg and served with pickled beetroot, capers, chopped onion and a salad – or, the old-fashioned way, with a raw egg yolk on top.
- 30 minTime
- 30 minHands-on
- 4Portions
- ≈ 38 krper portion
- 580kcal per portion
Ingredients for 4 portions
- 500 gBeef mince
- to tasteSalt
- to tasteBlack pepper
- 4 slicesBread, large slices of white bread
- 3 tbspButter, for frying
- 4Eggs
- 1 tbspButter, for the eggs
- 1Red onion
- 3 tbspCapers in brine
- 150 gPickled beetroot
On the side
- ½Lettuce
- ½Cucumber
- 2Tomatoes
Method
- Mix the mince with salt and pepper. Divide it into four and spread it over the slices of bread right to the edges, even slightly beyond, as the meat shrinks. Press it down firmly.
- Peel and finely chop the red onion, dice the beetroot and drain the capers. Put each in a small bowl.
- Rinse and tear the lettuce, slice the cucumber and cut the tomatoes into wedges.
- Heat the butter in a large frying pan over a medium heat. Put the parisare in the pan meat side down and fry for about 5 minutes, until the meat is nicely browned. Turn them over and fry the bread side for 2–3 minutes, until golden and crisp. Fry in two batches, or in two pans, if they don't all fit.
- Fry the eggs in the butter in another pan, keeping the yolks runny. Season with salt and pepper.
- Top each parisare with a fried egg and serve straight away with the red onion, capers, beetroot and salad.
The cost is estimated from Swedish grocery prices.
