Smorrebrod - egg salad and "saltimbocca"

Smørrebrød – egg salad and “saltimbocca”

We Danes love our smørrebrød, there are many classics (not to be messed with) but essentially they are open faced sandwich’s with whatever you like. These use some of the leftovers from our christmas dinners..

Egg Salad

  • Home made mayo
  • Hard boiled eggs
  • Sour cream
  • Curry powder
  • Salt & Pepper
  • Lemon juice
  • Chervil

Mix the mayo, sour cream, curry powder and lemon juice, chop the eggs and combine. Season with salt & pepper and lemon juice. Chop the chervil and add.


  • Leftover roast pork
  • Leftover dried parma ham
  • Sage

Cut a nice slice form the roast pork, heat on a pan. Fry a couple of sage leaves in some oil. Spread a thin layer of mustard on the pork and layer everything together.


Eggs On Rye Bread

Brunch – Starting the day in style!

Starting of the day with something nice always makes the rest of day that little bit better. For me eggs are the essential brunch food and this is the version I wiped up for one of my friends earlier today …

There is really only one key secret to making god scrambled eggs.. DON’T OVERCOOK THEM! They should end up with a creamy texture (the sour cream helps, lovering the temperature and adding a extra creamy texture)


  • Diced shallots
  • Diced button mushrooms
  • Eggs
  • crispy bacon
  • full fat milk
  • Salt & Pepper
  • Butter
  • SourCream
  • Chopped chives
  • finely sliced radishes
  • cherry tomatoes
  • Slice of toasted rye bread

Greek yogurt with homemade granola

  • Greek yogurt
  • Almonds
  • Hazelnuts
  • Raisins
  • Oat flakes
  • Caster suger (honey also works great)

Add some oil to a small frying pan and add the tomatoes.
In a second pan, fry off the mushrooms for a couple of minutes in oil & butter, turn down the heat and add the shallots.
mix the eggs and milk, add to the frying pan. cook gently, add the chives and sour cream in the end.
Mount the crispy bacon and eggs on the slice of bread and sprinkle with chives, radishes and some olive oil

Fry the nuts, raisins and oat flakes in butter adding a bit of caster suger. Leave to cool..