Egg and Radish Smørrebrød

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Wound care is a universal Nursing skill and the conference that we held whilst cruising the Baltics in June 2019 was exceptional. We boarded the ship in Copenhagen – a spectacular city and this recipe emanates from the Danish capital.

The Danes love bread and the Danish open-faced sandwich (smørrebrød) is highly celebrated. The bread in Denmark is exceptional and smørrebrød is usually made with a dense rye bread – Yum!

There are 100’s of possible toppings for smørrebrød below is a favourite:


  • ½ cup red wine vinegar
  • 1 large shallot, thinly sliced into rings
  • ⅜ teaspoon fine sea salt
  • 4 large eggs
  • 2 tablespoons unsalted butter
  • 1 tablespoon chopped fresh chives
  • Freshly ground black pepper
  • 4 slices Danish rye or seeded whole-wheat bread
  • 8 small radishes, thinly sliced
  • Flaky sea salt, for serving


Step 1
Place vinegar, shallot rings, and ¼ teaspoon of the salt in a bowl; let stand at least 10 minutes. Drain shallot rings; reserve pickling liquid for another use.

Step 2
Bring a large pot of water to a boil over high. Gently place eggs in boiling water, and boil 6 minutes. Transfer eggs to a bowl of ice water to cool; peel.

Step 3
Stir together butter, chives, several grinds of pepper, and remaining ⅛ teaspoon salt in a small bowl until combined.

Step 4
Divide chive butter among bread slices, spreading to edges; top with radishes. Tear eggs open with your fingers, and place on top of radishes. Top evenly with pickled shallot rings, and sprinkle with flaky salt and several grinds pepper.