How to Make Breakfast the Noma Way

Photo Modified: Flickr/Håkan Dahlström/CC 2.0

How to Make Breakfast the Noma Way

Here’s what Noma’s René Redzepi ate for breakfast this weekend, and how to make it

There are plenty of recipes from Noma, the on-again, off-again World’s Best Restaurant (this year, it’s in second place) that you might find difficult to make from home.

Take for example, this preparation of “100-year-old mahogany clams and one-year-old gooseberries” or this “stuff from the forest covered in chocolate.” That second one might be doable if you happen to live next to a resource-rich forest and know exactly what’s safe to eat — but you get the idea.

That’s why it’s important to know about a Noma-approved breakfast recipe — posted on Instagram by chef René Redzepi himself — that even home cooks can take a stab at. Here are Redzepi’s instructions for what might become your new favorite breakfast:

“Bring whole milk and good oats to a quick boil, let simmer for one minute, after which you let the porridge rest in the pot for five minutes. Then mix (with a wooden spoon) in some coarsely chopped almonds. Add two good spoonfuls to each plate and add (generously) some cold butter in the middle of the porridge, sprinkle with salt and black pepper, finally add good ham.”

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