Smørrebrød Med Æg Og Rejer
Open-faced Danish sandwich with buttered rye bread, soft scrambled eggs, and chilled shrimp topped with fresh dill and lemon. A light, elegant lunch or light dinner ready in 20 minutes.
- Total time
- 20 min
- Servings
- 2
- Calories
- 385
- Protein
- 24g
Ingredients
- 4 slices rye bread
- 3 tbsp butter
- 4 large eggs
- 8 oz cooked shrimp, chilled
- 1 whole lemon
- 2 tbsp fresh dill, chopped
Instructions
- 1
Crack eggs into a bowl and beat with a fork until yolks and whites blend.
- 2
Heat 1 tbsp butter in a nonstick skillet over medium-low until foam subsides.
- 3
Pour eggs into the skillet. Stir slowly with a rubber spatula until barely set, ~4 minutes. Remove and cool on a plate.
- 4
Toast rye bread until golden. Spread each slice with remaining butter while still warm.
- 5
Divide scrambled eggs evenly among toast slices. Top each with shrimp.
- 6
Squeeze fresh lemon juice over the shrimp. Scatter dill on top. Serve immediately.
Tools you’ll need
- bowl
- fork
- nonstick skillet, 10-inch
- rubber spatula
- toaster or toaster oven
- cutting board
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