Æggesmørrebrød

Æggesmørrebrød Recipe - Delicious Vegetarian Danish Dish

Region / culture: Denmark | Preparation time: 15 minutes | Cooking time: 0 minutes | Servings: 4 |

Vegetarian diet

Introduction

Æggesmørrebrød, also known as Danish egg and anchovy open-faced sandwich, is a traditional Danish dish that is perfect for a light and flavorful meal. This dish features a delicious combination of hard-boiled eggs, anchovies, and a creamy butter spread on top of thinly sliced bread.

History

Æggesmørrebrød has been a popular dish in Denmark for many years, often enjoyed as a quick and easy lunch or snack. The combination of eggs and anchovies on bread has been a staple in Danish cuisine, with variations of the recipe being passed down through generations.

Ingredients

0.25 cup soft butter
1 tbsp chives, finely chopped
1 tsp lemon juice
cheese, thinly sliced
4 hard-boiled eggs
2 oz (57 g) anchovies, drained and mashed
1 tsp onion, minced
0.25 tsp dry mustard
0.25 cup mayonnaise or salad dressing of your choice
paprika

How to prepare

In a bowl, cream the butter. Add the chives and lemon juice, and mix until the mixture is very smooth.
Take thin-sliced bread and spread the butter mixture on it.
Place cheese slices on top of the buttered bread.
Cover with another slice of bread to make a sandwich.
In a separate bowl, mix the chopped eggs, anchovies, minced onion, dry mustard, and mayonnaise until the mixture is smooth.
Spread the egg mixture on the top part of the double decker sandwich.
Sprinkle the sandwich with paprika.

Variations

For a vegetarian option, omit the anchovies and add sliced avocado or roasted vegetables instead. You can also experiment with different types of cheese or add a sprinkle of fresh herbs for added flavor.

Cooking Tips & Tricks

To make the perfect Æggesmørrebrød, be sure to use fresh ingredients and take your time to prepare each component with care. Be sure to finely chop the chives and onion for a smooth texture, and don't forget to drain the anchovies before mashing them. Additionally, be sure to spread the butter mixture evenly on the bread to ensure a delicious and creamy bite.

Serving Suggestions

Serve the Æggesmørrebrød with a side salad or pickled vegetables for a complete and balanced meal. Pair it with a glass of cold beer or a refreshing glass of lemonade for a perfect Danish dining experience.

Cooking Techniques

Be sure to hard-boil the eggs until they are fully cooked and allow them to cool before chopping. The anchovies should be drained and mashed to create a smooth texture for the egg mixture.

Ingredient Substitutions

If you don't have anchovies on hand, you can substitute them with capers or olives for a similar salty flavor. You can also use a different type of bread, such as rye or whole wheat, for a healthier twist on this classic dish.

Make Ahead Tips

You can prepare the butter mixture and egg filling ahead of time and assemble the sandwiches just before serving. Store the components separately in the refrigerator for up to 2 days for easy meal prep.

Presentation Ideas

Garnish the Æggesmørrebrød with fresh herbs, such as parsley or dill, for a pop of color and flavor. You can also cut the sandwiches into smaller pieces for a more elegant presentation at a party or gathering.

Pairing Recommendations

Pair the Æggesmørrebrød with a crisp white wine or a cold glass of Danish beer for a delicious and refreshing combination. You can also serve it with a side of pickled herring or smoked salmon for a traditional Danish meal.

Storage and Reheating Instructions

Store any leftover Æggesmørrebrød in an airtight container in the refrigerator for up to 2 days. To reheat, place the sandwiches in a toaster oven or oven at 350°F for 5-10 minutes, or until heated through.

Nutrition Information

Calories per serving

Calories: 320 per serving

Carbohydrates

Carbohydrates: 15g per serving

Fats

Total Fat: 25g per serving

Saturated Fat: 10g per serving

Proteins

Protein: 12g per serving

Vitamins and minerals

Vitamin A: 15% DV

Vitamin C: 6% DV

Iron: 10% DV

Alergens

Contains: Eggs, Anchovies, Wheat

Summary

Æggesmørrebrød is a rich and flavorful dish that is high in fats and proteins, making it a satisfying meal option. It also provides a good amount of essential vitamins and minerals, such as Vitamin A and Iron.

Summary

Æggesmørrebrød is a classic Danish dish that is perfect for a light and flavorful meal. With a delicious combination of hard-boiled eggs, anchovies, and a creamy butter spread, this open-faced sandwich is sure to satisfy your taste buds. Enjoy it as a quick and easy lunch or snack, and impress your friends and family with this traditional Danish recipe.

How did I get this recipe?

The memory of finding this recipe for the first time is still fresh in my mind. It was many years ago, when I was just a young girl living in the countryside of Denmark. My grandmother, who was a wonderful cook herself, had passed down many recipes to me over the years. But the recipe for Æggesmørrebrød was one that I had yet to discover.

One sunny afternoon, I was walking through the fields near our home, picking wildflowers and enjoying the fresh air. As I wandered, I stumbled upon a quaint little cottage nestled among the trees. Intrigued, I decided to knock on the door and see who lived there.

To my surprise, an elderly woman opened the door with a warm smile. She introduced herself as Mrs. Andersen, a neighbor I had never met before. She invited me inside and offered me a seat at her kitchen table.

As we chatted, Mrs. Andersen began to tell me about her passion for cooking and baking. She spoke of the many delicious dishes she had learned to make over the years, including a traditional Danish open-faced sandwich called Æggesmørrebrød. I was immediately intrigued and asked her if she would be willing to share the recipe with me.

Mrs. Andersen's eyes lit up with delight as she reached for a well-worn recipe card tucked away in a drawer. She handed it to me with a smile, explaining each step in detail and offering helpful tips along the way.

I couldn't wait to try making Æggesmørrebrød for myself. As soon as I returned home, I gathered the ingredients and set to work in my own kitchen. The rich aroma of eggs and butter filled the air as I followed Mrs. Andersen's instructions, carefully layering the toasted rye bread with creamy egg salad and garnishing it with fresh herbs.

When I took my first bite of Æggesmørrebrød, I was transported back to Mrs. Andersen's cozy kitchen. The flavors were bold and comforting, a perfect blend of salty, creamy, and savory. I knew that this recipe would become a staple in my own cooking repertoire.

Over the years, I have made Æggesmørrebrød countless times, each batch bringing back fond memories of that fateful day when I first learned the recipe from Mrs. Andersen. I have shared it with friends and family, passing on the tradition of this beloved Danish dish.

Now, as a grandmother myself, I take great joy in teaching my own grandchildren how to make Æggesmørrebrød. I love watching their faces light up with delight as they take their first bite, just as mine did all those years ago.

The recipe for Æggesmørrebrød holds a special place in my heart, a reminder of a chance encounter that led to a lifelong love of cooking and sharing delicious food with those I hold dear. And as I continue to pass down this recipe to future generations, I know that the legacy of Mrs. Andersen's kindness and culinary expertise will live on for years to come.