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Open Sandwich (Norwegian Smørbrød)

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Open Sandwich (Norwegian Smørbrød)

Open-faced sandwich with smoked salmon, scrambled eggs and lemon dill sauce.

Open Sandwich
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Yield Prep Time
2 sandwiches 15 minutes
Cook Time
5 minutes
Yield Prep Time
2 sandwiches 15 minutes
Cook Time
5 minutes
Open Sandwich
  • 1
  • 2
  • 3
  • 4
  • 5
Votes: 0
Rating: 0
You:
Rate this recipe!
Yield Prep Time
2 sandwiches 15 minutes
Cook Time
5 minutes
Yield Prep Time
2 sandwiches 15 minutes
Cook Time
5 minutes
Ingredients
Open Sandwich
Lemon Dill Sauce
Servings: sandwiches
Units:
Instructions
  1. Prepare the Lemon Dill Sauce by mixing all ingredients in a bowl and let stand.
  2. Crack the eggs in a bowl and add the water. Beat vigorously with a fork. Heat a small saute pan over medium heat, melt the butter, then add the beaten egg. Gently fold the egg over itself as it cooks for a fluffy finish.
  3. Meanwhile, lightly toast the bread and place on individual plates. (Optional: add cream cheese or butter, if desired.)
  4. Garnish the plate with sliced cucumber, sliced red onion, sliced lemon, lettuce and/or tomato.
  5. Place equal portions of cooked egg on the toast, then smoked salmon. Top with a dollop of Lemon Dill Sauce.
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