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Smørrebrød for frokost
'Smørrebrød' translates simply as
'bread and butter', but it is much more than that.
Smørrebrød are usually eaten for
brunch, or 'frokost', and replace lunch. They
are topped very generously with fish, roast beef,
sausage, egg or prawns, and flavour is added with
various sauces and herbs.
Smørrebrød with prawns and
scrambled eggs
Ingredients (Serves 4):
½ bunch dill
1 tbsp butter (plus 1 tbsp for the bread)
4 eggs
4 tbsp milk
salt and pepper
100 g North Sea prawns
4 slices white or mixed wheat-rye bread
Method:
- Wash and finely chop the dill.
- Melt the butter in a frying pan.
- Gently whisk together the eggs and milk. Season
the mixture with salt and pepper and pour into
the pan. Fry over a medium heat, stirring, until
the egg is thickened.
- Leave the scrambled eggs to cool and cut into
pieces.
- Butter the bread, then place the scrambled
eggs on the bread along with the drained prawns
and the dill.
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