Smørrebrød With Yogurt, Beets, and Eggs
This recipe crafts vibrant Danish Smørrebrød with a creamy Greek yogurt base, earthy thinly sliced beets, and perfectly boiled eggs. Finished with fresh dill and capers on pumpernickel bread, it's a fresh, flavorful, and visually appealing open-faced sandwich perfect for any meal, especially breakfast.
Equipment
- 1 Saucepan or Pot For boiling eggs
- 1 Cutting Board
- 1 Chef's knife For slicing beets and eggs
- 2 Mixing Bowls One for beets, one for yogurt mixture
- 1 Microplane Grater For grating garlic
Ingredients
Main
- 4 large eggs
- 1 red beet peeled, halved and sliced into thin half-moons
- 1 tablespoon loosely packed fresh dill chopped, plus more for serving
- 1 teaspoon olive oil plus more for serving
- 1 teaspoon white wine vinegar
- ½ teaspoon kosher salt divided
- 1 cup plain Greek yogurt
- 1 clove garlic grated
- Freshly ground black pepper
- 4 slices pumpernickel bread such as Mestemacher
- 2 tablespoons drained capers
- Flaky sea salt for serving
Instructions
- Bring a small saucepan of water to a rolling boil. Gently add the large eggs and cook for 6 to 7 minutes for jammy yolks. Immediately transfer the cooked eggs to an ice bath to stop the cooking process; once cool, peel carefully.
- While the eggs cook, peel and halve the red beet, then slice it into very thin half-moons using a sharp knife.
- In a small bowl, combine the thinly sliced beets with 1 tablespoon of chopped fresh dill, 1 teaspoon of olive oil, 1 teaspoon of white wine vinegar, and 1/4 teaspoon of kosher salt. Toss gently to coat and set aside to marinate slightly.
- In a separate medium bowl, combine the 1 cup of plain Greek yogurt, the grated garlic clove, the remaining 1/4 teaspoon of kosher salt, and a generous amount of freshly ground black pepper. Stir well to combine all ingredients evenly.
- Once the eggs are peeled and cooled, slice them in half lengthwise or into neat rounds, depending on your preferred presentation.
- Take each of the four slices of pumpernickel bread and spread an even, generous layer of the seasoned Greek yogurt mixture over its surface.
- Artfully arrange the marinated beet slices over the yogurt on each prepared slice of pumpernickel bread, ensuring good coverage.
- Carefully place the sliced eggs on top of the beet layer on each smørrebrød.
- To finish, sprinkle each open-faced sandwich with 2 tablespoons of drained capers, more fresh chopped dill, a final drizzle of olive oil, and a pinch of flaky sea salt and freshly ground black pepper.
- Arrange the finished smørrebrød on a serving platter and serve immediately for optimal freshness and flavor.
Notes
Achieving the perfect jammy egg yolk is crucial; aim for 6.5-7 minutes of boiling followed by an immediate ice bath. The cold plunge stops cooking and makes peeling easier. When slicing the beets, consistency is key—thin, uniform half-moons create an elegant presentation and a pleasant texture. For the yogurt, use a full-fat Greek variety for superior richness and body; grating the garlic ensures its flavor is well-distributed without being overpowering. Consider adding a touch of lemon zest to the yogurt mixture for an extra bright lift. Always use flaky sea salt as a finishing touch for both visual appeal and a burst of salinity.