The Art of the Open Sandwich
Few culinary traditions capture the Danish spirit as gracefully as “smørrebrød”. Layered on...
Breakfast Sandwich
If you like your mornings spicy, this sandwich won’t disappoint.
| Ingredients | ||
|---|---|---|
| 2 | Eggs | |
| 1/2 | Avocado | |
| 1/2 | Tomato | |
| 4 | slices | Cheese (ideally cheddar, but other cheeses are also suitable) |
| 2 | slices | Ham (optional) |
| 2 | slice(s) | Toast |
| Salt | ||
| Pepper | ||
| pinch | Chili powder | |
| Oil for frying | ||
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Crack the eggs into a bowl, whisk thoroughly, and season generously with salt and pepper.
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Prepare the produce: Halve, pit, peel, and slice the avocados; wash and slice the tomatoes.
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Heat a non-stick frying pan over medium heat with a little oil.
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Arrange half of the cheese slices side by side in the hot pan.
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Pour the beaten eggs evenly over the cheese, then place the slices of toast directly on top of the egg and cheese mixture.
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After a few seconds, carefully flip the toast with the egg so that both sides of the toast are coated with egg.
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Continue cooking over medium heat until the eggs are set and form a cohesive omelette layer.
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Top the toast: Place avocado slices on one side and tomato slices on the other.
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Fold the sides of the omelette (left and right) over the toast.
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Add the remaining cheese slices on top of the toast, then fold the two halves together to form a sandwich.
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Optional: Fry the sandwich on both sides until golden brown and crispy.
Tip:
Add a finishing touch of mayonnaise or Sriracha mayo to the sandwich.
