Can I make my own remoulade?
Yes, homemade remoulade typically involves mayonnaise, capers, gherkins, herbs, and sometimes a touch of mustard or curry powder.
BREAKFAST
Classic Danish Smørrebrød with Soft-Boiled Egg and Remoulade
Experience a taste of Denmark with this traditional open-faced sandwich. A slice of robust rye bread serves as the foundation for a creamy, tangy remoulade, a perfectly cooked soft-boiled egg, and a sprinkle of fresh dill. It's a wonderfully satisfying option for breakfast, brunch, or a light lunch.
HOW TO MAKE IT
Let's cook.
01
Bring a small pot of water to a rolling boil over high heat. Carefully lower the 2 large eggs into the boiling water using a spoon.
02
Reduce the heat to medium-low and simmer the eggs for exactly 6 minutes for a soft-boiled yolk.
03
While the eggs are cooking, spread 1 tablespoon of remoulade evenly over each slice of Danish rye bread.
04
Once the eggs are cooked, immediately transfer them to an ice bath (a bowl of ice water) for 1 minute to stop the cooking process and make them easier to peel.
05
Carefully peel the eggs under cold running water, then slice each egg in half lengthwise.
06
Place the soft-boiled egg halves on top of the remoulade-covered rye bread slices.
07
Season the eggs with 1/4 teaspoon salt and 1/8 teaspoon black pepper, then sprinkle with 1 tablespoon of fresh chopped dill.
About This Recipe
Experience a taste of Denmark with this traditional open-faced sandwich. A slice of robust rye bread serves as the foundation for a creamy, tangy remoulade, a perfectly cooked soft-boiled egg, and a sprinkle of fresh dill. It's a wonderfully satisfying option for breakfast, brunch, or a light lunch.
Simple ingredients.
Big flavor.✦
Big flavor.✦
Chef's Tips
For perfectly soft-boiled eggs, ensure the water is at a rolling boil before adding the eggs and use an ice bath immediately after cooking. This stops the cooking and makes peeling easier.
Easy Substitutions
You can substitute the Danish rye bread with another dense, dark bread. If remoulade is unavailable, a good quality mayonnaise mixed with a pinch of curry powder, finely chopped pickles, and fresh herbs can be used.
Storage & Reheating
Smørrebrød is best enjoyed fresh. If you must prepare it ahead, keep the components separate and assemble just before serving to prevent the bread from becoming soggy.
Serving Suggestions
Serve immediately as a hearty breakfast or light lunch. Pair with a strong cup of coffee or a glass of cold milk. For a more substantial meal, serve alongside a small green salad with a light vinaigrette.
Common Mistakes
1. Overcooking the eggs: This results in a hard yolk, losing the signature soft-boiled texture. Stick to the 6-minute timing. 2. Not using an ice bath: Skipping this step makes eggs difficult to peel and can lead to continued cooking. 3. Using thin or soft bread: Smørrebrød requires a sturdy bread like rye to hold the toppings without collapsing. 4. Assembling too early: The bread can become soggy if assembled too far in advance.
Frequently Asked Questions
What kind of rye bread should I use?
Look for a dense, dark Danish-style rye bread (rugbrød) which is traditional for smørrebrød.
Can I use a different type of egg?
While soft-boiled is traditional, you could use a fried egg with a runny yolk or even a poached egg for a similar effect.
MORE TO KNOW
The key to a great smørrebrød is the balance of textures and flavors. The dense rye bread provides a sturdy base, the remoulade adds creaminess and tang, and the soft-boiled egg offers a rich, runny yolk. The fresh dill brightens the entire dish. Experiment with different types of remoulade or add a thin slice of radish for extra crunch.
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