Typical Finnish Breakfast: Finn Crisp with Marmalade & Cheese

A Typical Finnish Breakfast


A simple Finnish breakfast, starting with whole-grain crackers and here topped with marmalade and a creamy cheese.
Finn Crisp with Marmalade & Cheese, a typical Finnish breakfast ♥ KitchenParade.com.

Easy Summer Recipes ♥ KitchenParade.com, a collection of easy-to-remember and memorable recipes especially for summer. Less cookin'. More livin'. It's the summer's motto!
This recipe is so quick and easy
that I'm adding it to a special collection of easy summer recipes
published every summer since 2009.
Watch for new "summer easy" recipes all summer long!
With a free e-mail subscription, you'll never miss a one!

Finnish Favorites from Forty (yikes) Years Ago

Today I begin a special series of recipes, favorites from the year I spent as a Rotary exchange student in Finland, a true "coming of age" experience.

Fast forward almost forty years (yikes) to the last couple of weeks, when I had the great fortune to return to Finland to become re-acquainted with the country I consider my second home and the families who opened their homes and their lives to me.

Just today, we are back in the States. I'll be back next week with stories and pictures from our trip but for now, let's start off with something easy, shall we? a typical Finnish breakfast, my very favorite. Marmalade and cheese, it's a surprising but magical combination!

Start with Good Crackers

A typical Finnish breakfast is an ocean's distance from the typical American bacon 'n' eggs fare.

The base here is crisp crackers, either the lovely long and slim rye crackers called Finn Crisp or the larger but even crisper Swedish crackers called "Wasa" (and pronounced "Vasa"). Both Finn Crisp and Wasa are easy to find in the U.S. and for those of us who choose "real food" for our diets, both crackers are made with a handful of real ingredients, just rye flour, salt, water and yeast for the Finn Crisp and just rye flour and salt for the Wasa. My kind of cracker!

A traditional Finnish breakfast ranges from a cracker spread with good Scandinavian butter to one topped with a thin slice of good cheese topped with cucumber or tomato. So good, I could eat a dozen!

But my personal favorite is the Finn Crisp topped with a smear of tart marmalade and a sliver of creamy cheese like Havarti. Before our trip, I made one after another, just to get in the mood! Often it was my "before bed" Medifast-style snack or a healthy dessert.



TYPICAL FINNISH BREAKFAST:
FINN CRISP with MARMALADE & CHEESE

Hands-on time: 5 minutes
Time to table: 5 minutes
Makes one to many
  • Finn Crisp Original Rye
  • Orange marmalade
  • Good cheese, something creamy such as havarti

Spread a thin layer of marmalade on the Finn Crisp, top with a sliver of cheese. Yes, it's that simple!

NUTRITION INFORMATION Per Cracker, assumes 1/2 tablespoon marmalade and 6g cheese: 67 Calories; 2g Tot Fat; 1g Sat Fat; 5mg Cholesterol; 59mg Sodium; 12g Carb; 2g Fiber; 7g Sugar; 2g Protein. WEIGHT WATCHERS POINTS Old Points 1 & PointsPlus 2 & SmartPoints 3 & Freestyle 3 CALORIE COUNTERS 100-calorie serving = 1-1/2 crackers (3g protein).
DISCLOSURE This is not a sponsored post, I just happen to love the Finn Crisp and Wasa crackers! My Disclosure Promise

More Favorite Finnish Recipes

(hover with a mouse for a description; otherwise click a photo to view the recipe)

Homemade Finnish Mustard Finnish Summer Soup Finnish Fruit Tart
~ more Finnish recipes ~

Kitchen Parade is written by second-generation food columnist Alanna Kellogg and features fresh, seasonal dishes for every-day healthful eating and occasional indulgences. Quick Suppers are Kitchen Parade favorites and feature recipes easy on the budget, the clock, the waistline and the dishwasher. Do you have a favorite recipe that other Kitchen Parade readers might like? Just send me a quick e-mail via recipes@kitchen-parade.com. How to print a Kitchen Parade recipe. Never miss a recipe! If you like this recipe, sign up for a free e-mail subscription. If you like Kitchen Parade, you're sure to like my food blog about vegetable recipes, too, A Veggie Venture. If you make this recipe, I'd love to know your results! Just leave a comment below.

© Copyright Kitchen Parade 2014 & 2019

Alanna Kellogg
Alanna Kellogg

A Veggie Venture is home of "veggie evangelist" Alanna Kellogg and the famous asparagus-to-zucchini Alphabet of Vegetables.

Comments

  1. I'll have to keep a close eye on these - just because. It's interesting to see that hapankorppu (aka finn crips) is now available in the States. I remember us packing our suitcases full of it to have for ourselves and leave for my granddad when spending summers in Illinois.

    For cheese I'd definitely so with a fairly strong swiss, but that's just my taste.

    ReplyDelete
  2. I love the combination of cream cheese and marmalade too! I sometimes have mine on a Nutrigrain Eggo or homemade waffle for a handheld breakfast. I'll have to try the Finn Crisps.

    ReplyDelete
  3. Ramin! So very cool to hear from you, I thought of you and your gorgeous dogs when we were exploring the countryside one day. Perhaps one day, we shall meet in person! And thanks for the reminder re hapankorppu, we were in Helsinki long enough that some words were coming back to me, now that one does too!

    Cyndi ~ Cream cheese with marmalade? Heaven! But slightly more “dessertish” than this, which is decidedly savory.

    ReplyDelete
  4. Carole6/16/2014

    Love this column and will look for Finn Crisp crackers! Look forward to more.

    ReplyDelete
  5. It was so nice getting to know you in Helsinki Alanna! Now on Finnish breakfast... It's silly but I didn't have any as with those huge hotel buffets you seriously have no idea what a typical Finnish breakfast looks like, so thanks for educating me!

    ReplyDelete

Post a Comment

Thank you for taking a moment to write! I read each and every comment, for each and every recipe. If you have a specific question, it's nearly always answered quick-quick. But I also love hearing your reactions, your curiosity, even your concerns! When you've made a recipe, I especially love to know how it turned out, what variations you made, what you'll do differently the next time. ~ Alanna