Feeling scrambled? Serve up this simple sandwich.
It’s sandwich season, and there is no better inspiration than a new Danish cookbook called Open Sandwiches (Quadrille/raincoast, $27.99).
The Scandinavians are experts in the art of the open-face sandwich, offering good looks and good tastes in one easy combination. Copenhagen chef and food writer Trine Hahnemann has written other valuable cookbooks, but this one — offering 70 ways to enjoy an open sandwich, or smørrebrød (translation: butter on bread) — may be the easiest to use.
How about sliced avocado and tomato trimmed with cottage cheese and cress? Or hard-boiled eggs topped with mayonnaise and small shrimp? Or creamed mushrooms with fresh thyme? Hahnemann begins with a quick history of these sandwiches, enjoyed by writer Hans Christian Andersen and considered Denmark’s first take-out dish.
Pork is a favourite meat in Denmark, we are told. And, if the ham is on the salty side, it’s all the better to balance the eggs.
Ham and Scrambled Egg Sandwich Serves 4
Eggs:
2 eggs
4 tablespoons (60 ml) milk
Sea salt
Freshly ground pepper
1 tablespoon (15 ml) salted butter
Sandwich:
4 slices sourdough or white bread
Salted butter (optional) 4 big slices cooked ham 4 tablespoons (60 ml) watercress In a small bowl, beat the eggs for one minute, then beat in the milk, a little salt and pepper to taste. Melt the butter in a small, heavy
saucepan over low heat. Pour the egg mixture into the pan, and stir gently with a fork until the eggs are just set. Immediately transfer the eggs to a plate. Toast the bread and place slices on four plates. Butter bread if desired. Arrange ham on the toasted bread, folding it so you get a bit of height. Spoon the eggs on top, and trim with watercress. Serve immediately.