Smørrebrød with Egg, Tomato and Basil Cream
Egg and tomato with basil cream © kvalifood.com
Egg and tomato is a simple combination that works because both ingredients have a mild, rounded flavour that reinforces each other. The basil cream adds a fresh, herby note that lifts the smørrebrød from the very basic to something with a bit more character. Use tomatoes in different colours for both flavour and appearance — yellow and green tomatoes often have a different acidity to the red ones. This is a summer smørrebrød that is at its best in August, when the tomatoes are ripe from the field and have real flavour.
Ingredients
Yields 4 servings
Basil cream
- 3 tbsp crème fraîche
- 1 tbsp finely chopped basil
- 1 tsp lemon juice
- salt
- pepper
Assembly
- 4 slices dark rye bread
- Butter, for the bread
- 4 eggs, boiled for 9 min
- 3 ripe tomatoes (preferably different colours), sliced
- Fresh basil
- Flaky salt
- Coarsely ground black pepper
- Good olive oil
Directions
Basil cream
Mix crème fraîche, basil and lemon juice. Season to taste.
Assembly
Butter the rye bread. Lay the tomato slices on the bread in a layer. Arrange sliced eggs on top. Add dollops of basil cream. Drizzle with olive oil. Garnish with fresh basil, flaky salt and pepper.