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Avocado & Egg Smörgås
Description
Avocado & Egg Smörgås recipe—designed in true Swede Dish style: simple, nourishing, and deeply satisfying. This open-faced Scandinavian sandwich is perfect for breakfast, fika, or a refreshing midday meal.
Ingredients
Instructions
Toast the bread:
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Lightly toast your rye or seeded bread to give it a sturdy, warm base.
Prep the avocado:
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In a small bowl, mash the avocado with lemon juice, salt, and pepper to taste. Keep it chunky or creamy—your call.
Cook the eggs:
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Poached: Bring a pot of water to a gentle simmer with a splash of vinegar. Crack each egg into a small bowl, swirl the water, and gently drop it in. Cook for 3–4 minutes, then lift with a slotted spoon.
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Soft-boiled: Place eggs in boiling water and cook for 6–7 minutes. Transfer to cold water, peel gently.
Assemble the smörgås:
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Spread the avocado mash over the toasted bread. Top each with a poached or soft-boiled egg.
Finish with flair:
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Sprinkle with fresh dill, an extra pinch of sea salt, cracked pepper, and a drizzle of olive oil or chili flakes if you like a kick.
Note
Tips & Variations
- Add pickled red onion or cucumber ribbons for a bright crunch
- Swap dill for chives, parsley, or microgreens
- Try it with gravlax or a smear of Skyr beneath the avocado for extra protein
- For meal prep, boil eggs ahead and assemble fresh each day
