Food Recipes Smørrebrød With Yogurt, Beets, and Eggs 5.0 (4) 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. By Ananda Eidelstein Ananda Eidelstein Instagram Website Ananda Eidelstein is a vegetable-loving food writer, recipe developer, and editor. She is the former Senior Food Editor at REAL SIMPLE magazine. Prior to writing and editing feature stories, having her own monthly vegetarian column, and developing over 300 recipes during her time at RS, she was the Assistant Food Editor at Rachael Ray Every Day. She has also gained experience in the test kitchens of Martha Stewart's Living, and Saveur magazines, in catering, TV, and a Michelin-starred restaurant in New York City. Ananda is a graduate of the French Culinary Institute, now known as the International Culinary Center, with nearly a decade of culinary and food media experience. Real Simple's Editorial Guidelines Updated on December 26, 2018 Print Share Share Tweet Pin Email 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. Print