From day to night: Oslo nightclub is just as charming in the morning as it is after nightfall
From day to night: Oslo nightclub is just as charming in the morning as it is after nightfall

Brunch on Saturday: Oslo review and breakfast skillet recipe

Kirsty Major indulges in a Nordic-themed waffle affair at one of east London’s nightclubs and we rustle up an all-in-one breakfast skillet

Kirsty Major
Friday 29 September 2017 15:45
Comments

Brunching out...

This wasn’t the first time I’d visted Oslo, from what I could remember at least. Better known as one of East London’s main music venues, I’d trampled the dance floor a few months earlier.

This time round, I was in less of a Friday night, and more of a Saturday morning type mood, so I approached the nightclub’s doorway with a degree of suspicion.

We all know that there is nothing more depressing than a brightly lit bar. It takes you back to those moments when the lights came on at kick-out time, and the sleek booths you had been sitting on reveal their true selves, malignant with chewing gum, and that person you had been snogging goes from handsome to hummer.

I was worried that I’d have to eat breakfast, feet stuck down by booze-sticky floors. But, I was pleasantly surprised, as Oslo’s big open windows, which used to Hackney’s train station arches, let in rays of light over the brick walls and wooden tables filled with diners.

Nordic cure: a waffle topped with eggs, chorizo, bacon, halloumi, avocado, pepper and beans 

Originally Nordic-themed, the brunch menu was more of an amalgamation of millennial favourites presented in an Instagram-friendly way. Brunch was born of Instagram, and will die of it. And I feel like we are nearing the end.

We ordered the house favourite: the Nordic Cure, a waffle topped with eggs, chorizo, bacon, halloumi, avocado, pepper and beans.

Waffles are a Norwegian staple, and usually come with cheese, jam, or sugar, but what could have been presented as a canvas for Norwegian flavours, the waffle became a vessel of homogentiy. It carried the standard brunch ingredients presented on something that sogged beneath the weight of their American size portions. The brunch felt less inspired by Scandinavia, and more by global hipster culture.

The ingredients were cooked well, and of good quality, but what should have been the fluffly start of the show got lost beneath bean juice and buried by the overwhelming chorizo flavour. There were other topping options such as the Breakfast of Champions, a waffle topped with yogurt, berries, granola and honey; or the the Nutella Split, with bananas, butterscotch sauce, candies walnuts.

These may fare better, and if I was in the area, Oslo is an affordable and easy to get to spot, so I’d be tempted to come again. Brunch for two with teas and coffee came in around £25.

Oslo, 1A Amhurst Rd, London E8 1LL; oslohackney.com

Brunching in...

Wake up to a hearty sunny breakfast skillet 

Sunny breakfast skillet

Preparation time: 20 minutes

Serves 4

500g diced potatoes (we used parmentier potatoes)
1 tbsp olive oil
5 rashers streaky bacon
5 pork chipolata sausages
8 cherry tomatoes, halved
Half ciabatta loaf, cubed
4 large eggs, lightly beaten
100g Rachel’s Greek style natural yoghurt
Salt & pepper to taste

Pre-heat grill on high setting. Begin by cooking the parmentier potatoes using the packet instructions.

Heat a little olive oil in a cast iron or non stick frying pan. Add the bacon and sausages and stir often over a high heat until cooked and brown, this could take up to 10 minutes.

Add the cooked potatoes, cherry tomatoes and ciabatta loaf cubes. Mix together the eggs and Rachel’s Greek Style Natural yoghurt, season with salt and pepper.

Pour the egg mixture into the pan and continue over high heat until the pan is sizzling and bubbling. Transfer the pan to the grill and cook until golden brown and the egg has set.

Serve immediately with hot buttered toast.

For more recipes, visit rachelsorganic.co.uk/recipe

Register for free to continue reading

Registration is a free and easy way to support our truly independent journalism

By registering, you will also enjoy limited access to Premium articles, exclusive newsletters, commenting, and virtual events with our leading journalists

Please enter a valid email
Please enter a valid email
Must be at least 6 characters, include an upper and lower case character and a number
Must be at least 6 characters, include an upper and lower case character and a number
Must be at least 6 characters, include an upper and lower case character and a number
Please enter your first name
Special characters aren’t allowed
Please enter a name between 1 and 40 characters
Please enter your last name
Special characters aren’t allowed
Please enter a name between 1 and 40 characters
You must be over 18 years old to register
You must be over 18 years old to register
Opt-out-policy
You can opt-out at any time by signing in to your account to manage your preferences. Each email has a link to unsubscribe.

By clicking ‘Create my account’ you confirm that your data has been entered correctly and you have read and agree to our Terms of use, Cookie policy and Privacy notice.

This site is protected by reCAPTCHA and the Google Privacy policy and Terms of service apply.

Already have an account? sign in

By clicking ‘Register’ you confirm that your data has been entered correctly and you have read and agree to our Terms of use, Cookie policy and Privacy notice.

This site is protected by reCAPTCHA and the Google Privacy policy and Terms of service apply.

Register for free to continue reading

Registration is a free and easy way to support our truly independent journalism

By registering, you will also enjoy limited access to Premium articles, exclusive newsletters, commenting, and virtual events with our leading journalists

Already have an account? sign in

By clicking ‘Register’ you confirm that your data has been entered correctly and you have read and agree to our Terms of use, Cookie policy and Privacy notice.

This site is protected by reCAPTCHA and the Google Privacy policy and Terms of service apply.

Join our new commenting forum

Join thought-provoking conversations, follow other Independent readers and see their replies

Comments

Thank you for registering

Please refresh the page or navigate to another page on the site to be automatically logged inPlease refresh your browser to be logged in