Avocado & Egg Smörgås

Prep Time 10 mins

Cook Time 5 mins

Total Time 15 mins

Courses: Breakfast, Lunch

Difficulty: Beginner

Dietary: Avocado

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

2 slices of hearty rye bread (or sourdough, whole grain, or seed bread)
1 ripe avocado
2 eggs (poached or soft-boiled)
1 tsp lemon juice
Salt and freshly ground black pepper, to taste
1-2 tsp chopped fresh dill
Optional: extra virgin olive oil, chili flakes, or microgreens for garnish

Instructions

Toast the bread:

1
Lightly toast your rye or seeded bread to give it a sturdy, warm base.

Prep the avocado:

2
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:

3
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.
4
Soft-boiled: Place eggs in boiling water and cook for 6–7 minutes. Transfer to cold water, peel gently.

Assemble the smörgås:

5
Spread the avocado mash over the toasted bread. Top each with a poached or soft-boiled egg.

Finish with flair:

6
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