Smørrebrød with Smoked Pork Tenderloin, Scrambled Eggs and Chives

Smørrebrød with smoked pork tenderloin, scrambled eggs and chives © kvalifood.com

Smoked pork tenderloin is cut into thin slices and laid on buttered rye bread. The scrambled eggs are made soft and creamy and placed on top while still slightly loose. Chives add freshness and colour.

Smoked pork tenderloin with scrambled eggs and chives assembly © kvalifood.com
Smoked pork tenderloin with scrambled eggs and chives assembly © kvalifood.com

Ingredients

Yields 4 servings

Rye bread

  • 4 slices rye bread
  • soft butter, for spreading

Scrambled eggs

  • 6 eggs
  • 2 tbsp butter
  • 2 tbsp cream
  • salt
  • pepper

Toppings and assembly

  • 200 g smoked pork tenderloin, thinly sliced
  • ½ bunch chives, finely snipped
  • flaky salt

Directions

Scrambled eggs

Whisk the eggs with the cream and season with salt and pepper. Melt the butter in a small saucepan over low heat. Pour in the egg mixture and stir slowly with a wooden spoon as the eggs gradually set. Remove the pan from the heat while the eggs are still slightly loose — they will firm up from residual heat.

Assembly

Butter the rye bread. Lay slices of smoked pork tenderloin on the bread. Spoon the soft scrambled eggs over the meat. Scatter with finely snipped chives and flaky salt. Serve immediately.