Smørrebrød With Yogurt, Beets, and Eggs

Name: Smørrebrød With Yogurt, Beets, and Eggs
Total time: 25 min
Ingredients: 4 large eggs; 1 red beet, peeled, halved and sliced into thin half-moons; 1 tablespoon loosely packed fresh dill, chopped, plus more for serving; 1 teaspoon olive oil, plus more for serving; 1 teaspoon white wine vinegar; 0.5 teaspoon kosher salt, divided; 1 cup plain Greek yogurt; 1 clove garlic, grated; Freshly ground black pepper; 4 slices pumpernickel bread (such as Mestemacher); 2 tablespoons drained capers; Flaky sea salt, for serving

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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.

Ananda Eidelstein

Updated on December 26, 2018

Smørrebrød With Yogurt, Beets, and Eggs — Photo: Greg DuPree

Hands On Time:

25 mins

Total Time:

25 mins

Yield:

4 servings

Ingredients

4 large eggs
1 red beet, peeled, halved and sliced into thin half-moons
1 tablespoon loosely packed fresh dill, chopped, plus more for serving
1 teaspoon olive oil, plus more for serving
1 teaspoon white wine vinegar
½ teaspoon kosher salt, divided
1 cup plain Greek yogurt
1 clove garlic, grated
Freshly ground black pepper
4 slices pumpernickel bread (such as Mestemacher)
2 tablespoons drained capers
Flaky sea salt, for serving

Directions

Bring a large pot of water to a boil. Gently lower eggs into pot and cook, 7 minutes. Drain and rinse eggs under cold water until cool to the touch. Peel eggs; set aside.
While eggs cook, toss together beet slices, chopped dill, oil, vinegar, and ¼ teaspoon of the salt in a medium bowl. In a separate small bowl, stir together yogurt, garlic, several grinds of black pepper, and remaining ¼ teaspoon salt.
Divide yogurt mixture among bread slices, spreading to edges. Top with marinated beets. Gently tear eggs into quarters and place on top of beets along with capers, dill, flaky salt, and several grinds of black pepper. Drizzle with olive oil and serve immediately.