Ham and scrambled eggs in the Danish fashion

These are super simple open sandwiches but the trick lies in making perfect scrambled eggs.

To make really good scrambled eggs, unlike the ones that are dry and served cold in large trays, scrambled eggs should be soft, have no curd, be delicate and be consumed a few minutes after they are made. The directions below show you how to make them, however, if you have a double boiler the results will be better.

These smørrebrød are perfect for breakfast or as a snack. Soft or toasted sourdough bread is loaded with cooked ham slices and topped with the beautifully done fluffy scrambled eggs. These are sandwiches that I can eat often. You can serve these as an appetizer, or for brunch. Also note that scrambled eggs are best a few minutes after they are made, they tend to harden as they cool and the liquids tend to come out, so encourage your guests to enjoy these as soon as they arrive.

This is a small volume that deals exclusively with traditional Danish smørrebrød, in all its variations. From the traditional versions to newer contemporary recipes, these sandwiches are delicious and beautiful. You will see me cook from here agin soon.

For more recipes from this cookbook, click here.

Ingredients:

For the scrambled eggs:

1 tablespoon butter

2 eggs

4 tablespoons milk or cream for a richer version

Salt, to taste

Pepper, to taste

Parmesan cheese, grated (optional)

For the bread:

4 slices sourdough or white bread, toasted if preferred

Butter (optional)

4 slices ham

Micro greens, to garnish, preferably radish, watercress or arugula

Assemble the toasts by spreading some butter on them, if desired. Layer with ham slices.

Make the scrambled eggs by heating the butter in a small pot. When melted add the eggs, milk, salt, and pepper and whisk almost continually on a medium-low flame till the eggs are completely whisked into the milk. Cook slowly, continually whisking till the eggs begin to firm up. You want the eggs with out any curd, this is achieved by continually whisking. Cook till the eggs are almost cooked through but still soft. Add the cheese, if using, and mix in for a couple of seconds to melt the cheese. Remove from the heat. If the water separates out you have cooked the eggs too much. As soon as the eggs are cooked spoon onto the toasts. Garnish with some micro greens. Serve immediately.