Smørrebrød with Omelette and Roasted Tomatoes
Omelette with roasted tomatoes and thyme © kvalifood.com
Omelette sliced into pieces works as a topping on rye bread. It needs to be firm enough to slice — not the soft kind served straight from the pan. Oven-roasted tomatoes with thyme give acidity and sweetness.
Ingredients
Yields 4 servings
Omelette
- 6 eggs
- 2 tbsp milk
- 1 tbsp butter
- salt
- pepper
Roasted tomatoes
- 300 g cherry tomatoes
- 2 tbsp olive oil
- 4 sprigs fresh thyme
- 1 tsp sugar
- salt
- pepper
Assembly
- 4 slices rye bread
- butter, for the bread
Directions
Roasted tomatoes
Halve the tomatoes and place them cut-side up on a baking tray. Drizzle with oil and sprinkle with sugar, salt, pepper and the thyme sprigs. Roast at 355°F (180°C) for 25–30 minutes until soft and lightly caramelised. Leave to cool.
Omelette
Whisk eggs and milk together and season with salt and pepper. Melt the butter in a frying pan over medium heat and pour in the egg mixture. Put on a lid and cook over low heat for 8–10 minutes until the egg mixture has set completely and is firm to slice. Leave to cool and cut into pieces to fit the bread.
Assembly
Butter the bread and place a piece of omelette on top. Distribute the roasted tomatoes over it and top with a few fresh thyme sprigs.