Danish Smørrebrød Beetroot Egg Open Sandwich

Ingredients

• 4 slices dense rye bread
• 3 large eggs
• 1 cooked beet, sliced
• 1 tbsp unsalted butter, softened
• 3 tbsp mayonnaise or creme fraiche
• 2 scallions, finely chopped
• 1 tbsp capers, drained
• 2 tbsp chopped fresh dill
• 1/2 lemon, cut into wedges
• 1/4 cup fresh herbs, chopped
• Kosher salt and freshly ground black pepper

Steps

1. Lower the eggs into a small saucepan of boiling water and cook for 8 minutes for a just-set yolk, then move them straight to iced water for 5 minutes so they peel cleanly.
2. Peel the cooled eggs and slice them into rounds with a sharp wet knife, wiping the blade between cuts so the yolks stay whole.
3. Stir the mayonnaise with the dill, half the scallions, a squeeze of lemon, salt, and pepper.
4. Butter the rye bread right to the edges. The butter is a seal that keeps the bread from going soggy under the toppings, so do not skip it.
5. Lay the beet slices over the butter in an overlapping layer, season them with salt and pepper, then arrange the egg slices on top.
6. Spoon the dressing over the eggs in a line rather than spreading it, so the layers stay visible, and scatter with the capers and remaining scallions.
7. Finish with the fresh herbs and plenty of cracked black pepper and serve open-faced, with a knife and fork and lemon wedges alongside.

Allergen note: Contains gluten, egg, and dairy.

Use the listed quantities as a guide, adjust seasoning to taste, and cook proteins to a safe internal temperature.