10-Minute Danish Rye Toast with Toppings
Sliced rugbrød (Scandinavian dark rye bread) topped with soft-scrambled eggs, smoked salmon, crispy radish, and a touch of dill. Ready in minutes—feels fancy but tastes like weeknight dinner.
- Total time
- 10 min
- Servings
- 2
- Calories
- 285
- Protein
- 14g
Ingredients
- 4 slices rugbrød (dark rye bread)
- 3 whole eggs
- 2 whole radishes
- 1 tbsp butter
- 3 oz smoked salmon or trout
- 1 tbsp fresh dill
Instructions
- 1
Slice radishes paper-thin on a mandoline or with a knife, then toss lightly with salt and let sit 1 minute.
- 2
Toast rugbrød slices in a dry skillet over medium heat until the surface is crispy and warming through, ~2 minutes per side.
- 3
Crack eggs into a bowl, beat lightly with a fork and a pinch of salt, then pour into the skillet with butter over medium heat.
- 4
Stir constantly until eggs are soft and creamy, ~90 seconds—do not let them harden.
- 5
Divide toasted bread between plates, top each slice with soft eggs, then layer on smoked salmon and crispy radishes.
- 6
Scatter dill over the top and serve immediately.
Tools you’ll need
- skillet or griddle (10–12 inch)
- mandoline or knife
- bowl
- fork
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