Smørrebrød with Scrambled Eggs, Chives and Crispy Bacon
Smørrebrød with scrambled eggs, chives and crispy bacon © kvalifood.com
Scrambled eggs on rye bread is one of those smørrebrød that crosses the line between breakfast and lunch, and it works in both places. The secret is low heat and patience — the eggs are stirred slowly for 8–10 minutes until creamy and soft, but never dry or rubbery. The crème fraîche is stirred in at the end to stop the cooking, keeping the texture loose. The crispy bacon provides salt and crunch as a contrast to the soft eggs, and the chives add a mild onion note that ties it all together.
Ingredients
Yields 4 servings
Scrambled eggs
- 8 eggs
- 2 tbsp butter
- 2 tbsp crème fraîche
- salt
- white pepper
Assembly
- 4 slices dark rye bread, lightly toasted
- butter, for the bread
- 8 rashers bacon, fried crispy
- 2 tbsp finely chopped chives
- 2 tomatoes, sliced
- flaky salt
- coarsely crushed black pepper
Directions
Scrambled eggs
Whisk the eggs lightly. Melt the butter in a heavy-based saucepan over low heat. Add the eggs and stir slowly for 8–10 minutes. Remove from the heat while they are still slightly loose. Stir in the crème fraîche. Season to taste.
Assembly
Butter the toasted rye bread. Lay the tomato slices on top. Spoon over the warm scrambled eggs. Top with crispy bacon and chives. Scatter with flaky salt and pepper.