Alright friends. I have officially turned over a new leaf. I have posted not one, not two, but THREE things on toast recipes in the last month. It all started with the chive ricotta toast with asparagus. That was so damn good I CONSIDERED letting go of my hatred for the “avocado toast” trend. Then, Global Feasts Denmark came. Smørrebrød came into my life, and I am a true believer. A believer that “things on toast” is quite possibly the greatest lunch invention EVA! This Smorrebrod is as simple as it gets. Smorrebrod with egg, avocado, and radish. Sprinkled with S&P.
Well…… this recipe officially brings Global Feasts Denmark to a close! Did you check out all the recipes? Which one was your favorite? I feel like they were all standouts! Each unique in it’s own way. The pea soup was earthy and hearty, with some serious brightness from the dill. The smoked salmon smorrebrod light, herby, and crunchy. The aquavit super flavorful and refreshing.
This smorrebrod. It’s super simple and clean, and that’s what I love about it. No fuss, no fancy ingredients. Just really healthy whole foods. For a richer option, soft cook the eggs and get that runny yolky goodness! It won’t be as pretty, but it will taste pretty incredible.
- 2 pieces dark Danish rye bread, toasted
- 1 oz softened butter
- 2 eggs, soft or hard boiled, sliced
- 1 avocado, pitted, peeled, and sliced
- 4 radishes, thinly sliced
- Salt and pepper
- Spread butter evenly on both pieces of toast.
- Top with egg, avocado, and radish.
- Season with salt and pepper.
Want to join in on the next Global Feasts? We will be creating dishes from Ethiopia! If you are interested in creating an Ethiopian dish, shoot over an email to firstname.lastname@example.org.
Till next time friends,