Smørrebrød with Egg, Tomato and Basil Cream

August 10, 2020

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.

Egg and tomato with basil cream assembly © kvalifood.com

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.