Serves 4

Ingredients:

• 4 boiled eggs
• 100 g Le Gruyère AOP Réserve

Pickled chanterelles:

• ½ dl pickling vinegar (12%)
• 1 dl cane sugar
• 2 dl water
• 10 g sea salt
• 2 bay leaves
• 1 tsp yellow mustard seeds
• 200 g chanterelles
• 1 1/2 dl crème fraiche

Stompa:

• 5 dl sifted rye flour
• ½ tsp baking soda
• ½ tsp fennel seeds
• ½ tsp anise seeds
• ½ tsp sea salt
• 3 tbsp honey
• 1 ½ dl buttermilk, at room temperature

For serving:

• dill
• finely chopped chives
• salt and pepper

Preparation:

1. To pickle the chanterelles, place all the pickling brine ingredients in a saucepan and bring to a boil. Boil until reduced to half. Set aside and let cool.
2. While the brine is boiling, clean the mushrooms. Place in a jar and pour in the pickling brine, covering all the mushrooms. Cover and store in a cool and dark place. Pickle the mushrooms at least an hour before serving, preferably the day before.
3. Place fennel seeds, anise seeds and salt in a mortal and grind finely. Combine the spices with the rye flour and baking soda in a bowl.
4. Mix buttermilk and honey. Add to the flour-spice mixture. Quickly combine to a smooth dough. Roll the dough into a loaf and divide into 4 equal pieces. Thinly roll each piece of dough with a rolling pin. Prick holes into the dough with a fork.
5. Heat a skillet and cook the flatbread over medium heat for about 2 minutes on each side.
6. Spread a thin layer of crème fraiche on each flatbread. Evenly spread crumbled eggs and chanterelles on top. Grate the cheese directly on top and garnish with dill and chives. Sprinkle with salt and pepper. 

Music:

Jose González – Crosses

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