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
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Open the appInstructions
Step 1
Crack eggs into a bowl and beat with a fork until yolks and whites blend.
Step 2
Heat 1 tbsp butter in a nonstick skillet over medium-low until foam subsides.
Step 3
Pour eggs into the skillet. Stir slowly with a rubber spatula until barely set, ~4 minutes. Remove and cool on a plate.
Step 4
Toast rye bread until golden. Spread each slice with remaining butter while still warm.
Step 5
Divide scrambled eggs evenly among toast slices. Top each with shrimp.
Step 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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