Møller Kaffe & Køkken is a popular all-day breakfast restaurant on Nørrebrogade, and I’m an all-day breakfast person, so Kaffe & Køkken and I were of course meant to be.
For nostalgic reasons, I had øllebrød, which is a traditional porridge made from Danish rye bread and beer. My grandma used to cook øllebrød for breakfast, when my sister and I were kids, but I was never a big fan of it, mostly because of the unappetizing appearance.
At Møller Kaffe & Køkken they’ve done a lot to hide the aesthetic shortcomings of the porridge, and I really wanted to like it, but the 6-year-old me kept crinkling her nose in stubborn disapproval. I think I just have to realize that øllebrød isn’t for me.
The soft-boiled egg arrived in a little hay-filled bowl with cress on the side. Even though places specializing in breakfast usually know how to make perfect eggs, I’m always curious to see, if they’ve got it right. Simple minds, simple pleasures:)
The avocado with cardinal pepper and cilantro looked pretty in the bowl, but I wasn’t sure how to eat it. On its own, it was ok, but on top of rye bread it really made sense. This could easily be one of the best avo sandwiches in Copenhagen right now.