Egg and shrimp open-faced sandwich

Lunch today, 22 April, 2014
A part of the Classic Danish lunch , best served with a cold beer and an Aquavit
1 Serving

  • 1 Egg
  • ¼ cup Small shrimps, Peeled and rinsed
  • ½ Slice rye bread
  • Butter
  • 1-2 tsp Hellman's Light Mayonnaise, or your favourite Mayo
  • 1 tsp. Crest
  • Black pepper, freshly grounded

1) Boil egg till its hard boiled. ( Put egg in cold water, and turn up the heat, boil for 12 min.)

Prepare the shrimps, it can be fresh, frozen or from a can, it’s what you prefer.

Peel the egg and slice finely in hand or with an Egg cutter.

Add butter to the rye bread, and layer egg, shrimps, mayo, crest.

Season with freshly grounded black pepper to taste.
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