Smorrebrod
By: Melissa Peterman
Published: Tuesday, February 23, 2010 - 4:07pm

Ingredients




10 large eggs
1/4 cup cream cheese, cut into pieces and softened
Freshly ground white pepper to taste
3 tablespoons unsalted butter
1/2 stick (1/4 cup) unsalted butter, softened
8 slices rye bread
2 cups thinly sliced English cucumber
3/4 cup finely chopped red bell pepper
1 pound thinly sliced smoked salmon
8 thin lemon slices

Preparation

1 Make scrambled eggs: 2 Whisk together eggs, cream cheese, white pepper, and salt to taste until cream cheese breaks up into very small pieces. Heat butter in a 10-inch nonstick skillet over moderate heat until foam subsides, then cook eggs, stirring constantly, until just cooked through. Transfer to a plate and cool. 3 Make sandwiches: 4 Spread butter evenly on 1 side of each bread slice and arrange cucumber slices, overlapping slightly, on top. Spoon eggs over cucumber and top with bell pepper, salmon, and lemon slices. 5 Squeeze lemon over salmon before eating.

About


From the the December 2000 Gourmet magazine