Breakfast · 12 min · scandinavian

Open-Faced Egg Sandwich

If you like rye bread, you’ll love this Scandinavian breakfast — 12 minutes from craving to table.

✓ USDA-verified nutrition data

Ingredients

• 2 slices Rye bread
• 2 Eggs
• 1 tbsp Butter
• 2 tbsp Mayonnaise
• 2 tbsp Chives
• 2 oz Smoked salmon

Steps

1. Butter the rye generously, edge to edge — the butter is a moisture barrier, not a garnish.
2. Boil the eggs 7 minutes for just-set yolks; chill, peel, and slice.
3. Spread with mayonnaise, shingle the egg slices, and drape with smoked salmon.
4. Finish with chives and flaky salt; eat with a knife and fork, as is proper.
5. Eat it the Scandinavian way: with a knife and fork, one deliberate bite at a time.

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