Smørrebrød with Egg, Mayo and Cress
Egg with mayo and cress © kvalifood.com
Egg with mayo is one of the most simple and widespread smørrebrød in Denmark, and it requires nothing more than good ingredients and proper technique. The eggs are boiled for exactly 9 minutes, so the yolk is firm but still slightly creamy in the centre — that makes all the difference. Homemade mayo is richer and more flavourful than shop-bought, and the fresh cress gives a peppery bite that cuts through the fat. This is an everyday smørrebrød that has been on the Danish lunch table for over a hundred years, and it is still hard to beat when made properly.
Ingredients
Yields 4 servings
Homemade mayo
- 1 egg yolk
- 1 tsp Dijon mustard
- 1 dl neutral oil
- 1 tbsp lemon juice
- salt
- white pepper
Assembly
- 4 slices dark rye bread
- Butter, for the bread
- 4 eggs, boiled for 9 min (slightly creamy centre)
- 2 ripe tomatoes, sliced
- Cress
- Flaky salt
- Coarsely ground black pepper
Directions
Mayo
Whisk egg yolk and mustard. Add oil in a thin stream while whisking constantly. Season with lemon juice, salt and pepper.
Eggs
Boil the eggs for exactly 9 minutes. Cool immediately in ice water. Peel carefully and cut into thick slices.
Assembly
Butter the rye bread. Lay tomato slices in a layer. Arrange the egg slices on top. Spread mayo generously over the eggs. Top with cress. Sprinkle with flaky salt and pepper.