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.
½ cup red wine vinegar
1 large shallot, thinly sliced into rings (about ¼ cup)
⅜ teaspoon fine sea salt, divided
4 large eggs
2 tablespoons unsalted butter, at room temperature
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.
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.
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