Toasted Danish rye bread (rugbrød) with avocado and poached egg
Recipe for smørrebrød (open-faced rye bread sandwiches) with toasted rye bread, avocado and poached egg.
Servings 4 people
Ingredients
- 4 slices Danish rye bread (rugbrød)
- 2 large avocados
- 4 eggs
- 1 handful pea shoots or other greens
- Salt and freshly ground pepper
- A little sesame seed, tomato seasoning or similar (optional)
Instructions
- Toast the slices of rye bread in a toaster and leave them to cool on a wire rack.
- Crack the eggs into separate small bowls.
- Heat a saucepan of water with a pinch of salt - it should not boil, just barely simmer.
- Using a whisk, stir the water gently into a slow whirlpool and slide an egg into it, - only one at a time. If the pan is large you can poach several at once, - but wait until the first egg has started to set a little before adding the next.
- Let the eggs poach for 2 1/2 minutes, then lift them out with a slotted spoon.
- Cut the avocados into thin slices and gently press them out into a fan.
- Top the slices of rye bread with avocado and a few greens.
- Place the egg on top of the avocado and season with salt and freshly ground pepper - and a little sesame seed or similar, if you like.
- Serve immediately.