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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.


Credit: Greg DuPree

Recipe Summary

25 mins
25 mins
4 servings


Ingredient Checklist


Instructions Checklist
  • 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.