Smørrebrød are Danish open-faced sandwiches that are simply delicious. Built on a thin slice of bread (traditionally a dense, seeded rye, but whole-wheat works, too!) and smeared with butter this delicacy loves toppings. Perfect for breakfast or a light lunch, a flavorful chive butter and a layer of thinly sliced radish is the base for soft-boiled eggs. The runny yolk adds extra creaminess but the quick-pickled shallots are the ingredient you can’t skip. Grab a fork and knife and pretend you’re in Denmark.

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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Place vinegar, shallot rings, and ¼ teaspoon of the salt in a bowl; let stand at least 10 minutes. Drain shallot rings; reserve pickling liquid for another use.

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  • Bring a large pot of water to a boil over high. Gently place eggs in boiling water, and boil 6 minutes. Transfer eggs to a bowl of ice water to cool; peel.

  • Stir together butter, chives, several grinds of pepper, and remaining ⅛ teaspoon salt in a small bowl until combined.

  • Divide chive butter among bread slices, spreading to edges; top with radishes. Tear eggs open with your fingers, and place on top of radishes. Top evenly with pickled shallot rings, and sprinkle with flaky salt and several grinds pepper.

Nutrition Facts

cholesterol 201mg; 201 calories; protein 9g; sugars 2g; carbohydrates 15g; fiber 1g; calcium 56mg; fat 12g; iron 2mg; saturated fat 5g; sodium 615mg.