Smørrebrød With Yogurt, Beets, and Eggs

What is smørrebrød, you ask? Well, it’s a kind of open-faced sandwich from Denmark, where densely seeded bread is slathered with butter and piled with artfully arranged toppings like pickled herring, cheese, eggs, and herbs. The variations are endless! In this lighter version of a smørrebrød recipe, yogurt swaps in for the butter, and a fresh marinated beet salad adds a fresh tang to the situation. Top it off with jammy soft-cooked eggs and briny capers for an especially exciting way to eat breakfast. This breakfast smørrebrød recipe is made better with Greek yogurt which is high in protein and B vitamins and also contains probiotics, which promote good digestive health. Serve this smørrebrød dish for a brunch by doubling the recipe and cutting into bite-sized slices.