Open-Face Salmon and Egg Scandinavian Sandwich

May 11, 2023May 11, 20230 1

Delicious and Healthy Open-Face Salmon and Egg Scandinavian Sandwich

by The Chefin Breakfast/Brunch

Prep

5 min

Cook

10 min

Ready In

15 min

Level

Easy

Rating

Ingredients

Nutrision Information

Servings Per Recipe

Calories

259

Sugar

Fat

14g

Open-Face Salmon and Egg Scandinavian Sandwich is a popular breakfast dish in Scandinavian countries. The combination of smoked salmon, eggs and dill is simple yet delicious. This sandwich is not only tasty, but also healthy and easy to prepare. It is perfect for those who want a quick and satisfying breakfast or lunch option.

Instructions

1.	Preheat oven to 350°F (175°C).
2.	Place the miniature party rye rounds on a baking sheet and bake until they are lightly toasted, 5 to 7 minutes.
3.	In a non-stick skillet over medium heat, melt the butter.
4.	Crack the eggs into the skillet and season with salt and pepper.
5.	Fry the eggs for about 2 minutes or until the whites are set and the yolks are still runny.
6.	Divide the smoked salmon into 4 portions and place one portion on each of the toasted rye rounds.
7.	Place a fried egg on top of each salmon portion.
8.	Garnish with fresh dill sprigs and serve.

PROS

Open-Face Salmon and Egg Scandinavian Sandwich is delicious and satisfying.

The eggs provide a good source of protein and the smoked salmon adds healthy fats and Omega-3s.

Easy and quick to prepare, it is the perfect breakfast option for busy mornings.

CONS

Although healthy, the smoked salmon and eggs in this recipe can be high in sodium and cholesterol.

Individuals with high blood pressure or cholesterol should consume this sandwich in moderation and consult their doctor if needed.

HEALTH & BENEFITS

This sandwich is a great source of protein and healthy fats.
It provides Omega-3 fatty acids that support heart health and brain function.
The eggs also contain choline, an essential nutrient that is important for brain and liver health.

	4 ounces smoked salmon
	4 eggs
	1/4 teaspoon salt
	1/4 teaspoon black pepper
	2 fresh dill sprigs
	2 teaspoons soft butter
	12 slices miniature party rye rounds