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 delicious scrambled eggs, unlike dry ones served cold in large trays, they 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, the results will be better if you have a double boiler.

These smørrebrød are perfect for breakfast or as a snack. Soft or toasted sourdough bread is loaded with cooked ham slices and topped with 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 small volume deals exclusively with smørrebrød in all its variations. These sandwiches are delicious and beautiful, and they come in all varieties, from traditional versions to newer contemporary recipes. A chef and food writer, she is an enthusiastic advocate for sustainable solutions, organic sourcing and food cooked with love. Trine cooks or writes and is often used as a keynote speaker worldwide. She has talked and cooked at TEDx Krakow and at The Nordic Council of Ministers event at Rio+20. She is the co-founder of the ongoing Rye Bread Project, which was launched in NYC.

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

Microgreens, to garnish, preferably radish, watercress or arugula

Assemble the toasts by spreading some butter on them, and if desired, layer them 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 entirely 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 them onto the toast. Garnish with some micro greens. Serve immediately.