Smørrebrød with double Skyr sauce, potatoes and eggs

I really liked this typical danish dish when I tasted it there. The open sandwich is perfect for trying several different combinations of filling. This is a vegetarian easy version. I made some sweet ones also for breakfast (these one).

Time of preparation

30 minutes

Servings

1

What did I use

a little pot, two little bowls, two spoons, a cutting board, a knife

Ingredients

Whole rye bread with seeds: 1 slice

White Skyr: 2 tablespoons

Mayonnaise: 1 tablespoon

Curry: 1 teaspoon

Salt to taste

New potatoes: 2, little

Eggs: 2

Milk: 1 tablespoon

Parsley as required

Minced lemon’s peel to taste

Pepper to taste

Onion: 1/4

How did I do

I cooked both the eggs and the potatoes in boiling water. I peeled the eggs and I let them cool.

I mixed 1 tablespoon of Skyr with mayonnaise and curry in a bowl and the other tablespoon of Skyr with the milk, the pasrley, the pepper and the lemon’s peel in the other bowl.

I spreaded on the slice of bread the cream of Skyr and curry, I put the eggs and the potatoes cut in slices, I covered with the sauce of Skyr and milk and I added the onion cut in very thin slices at the end. I sprinkled with some more pepper and served.

Buon appetito!

Smørrebrød with double Skyr sauce, potatoes and eggs
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