Smørrebrød with Scrambled Eggs, Lumpfish Roe and Chives

Name: Smørrebrød with Scrambled Eggs, Lumpfish Roe and Chives
Prep time: 10 min
Total time: 10 min

October 25, 2024

Prep 10 min Total 10 min

Smørrebrød with scrambled eggs, lumpfish roe and chives © kvalifood.com

Soft scrambled eggs with lumpfish roe is a simple and good combination. The key is the scrambled eggs — they need to be creamy and not dry, so take them off the heat while they still look slightly underdone. Lumpfish roe is cheaper than caviar and works well here.

Scrambled eggs with lumpfish roe and chives assembly © kvalifood.com

Ingredients

Yields 4 servings

Scrambled eggs

6 eggs
2 tbsp butter
2 tbsp crème fraîche 38%
salt
white pepper

Assembly

4 slices rye bread
butter, for the bread
60 g lumpfish roe (black)
1 bunch chives, finely chopped
lemon juice, to taste

Directions

Scrambled eggs

Whisk the eggs lightly and season with salt and white pepper. Melt the butter in a heavy-based saucepan over low heat. Add the egg mixture and stir slowly with a rubber spatula from the bottom and sides. Remove the pan from the heat when the eggs are still slightly underdone — the residual heat will do the rest. Stir in the crème fraîche and taste.

Assembly

Butter the rye bread. Spoon the warm scrambled eggs over the slices. Add a spoonful of lumpfish roe on top, scatter with chives and add a few drops of lemon juice.