Rugbrød med æg

Rugbrød med æg is a traditional Danish breakfast that features dense, dark rye bread topped with creamy scrambled eggs and fresh herbs. This hearty dish is both satisfying and nutritious, making it a perfect start to the day.

Scandinavian · 20 min · 2 servings · paula_cocina

Ingredients

• 4 slices rye bread, sliced
• 4 eggs
• 50 ml milk
• 30 g butter
• 2 tbsp chives, chopped
• to taste salt
• to taste black pepper
• to taste radishes, thinly sliced, for garnish

Method

1. In a bowl, whisk together the eggs, milk, salt, and black pepper until well combined.
2. In a skillet, melt the butter over medium heat.
3. Add the egg mixture to the skillet and cook gently, stirring constantly, until the eggs are soft and creamy.
4. Toast the rye bread slices until golden brown.
5. Spread the scrambled eggs evenly over the toasted rye bread.
6. Garnish with chopped chives and radish slices on top.
7. Serve immediately.

• Havregrynsgröt med bär och mandlar
• Rödbetssallad
• Laxpasta med dill och citron
• Köttbullar med gräddsås