Smørrebrød with Scrambled Eggs, Chives and Crispy Bacon

Name: Smørrebrød with Scrambled Eggs, Chives and Crispy Bacon
Prep time: 15 min
Total time: 15 min

December 10, 2013

Prep 15 min Total 15 min

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.

Scrambled eggs with chives and crispy bacon assembly © kvalifood.com

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.