Salads & starters
Long egg
The long egg is a Danish preparation of hard-boiled egg, butter and mustard served on bread. It is simple, mild and typical of breakfast and light lunch open sandwiches.
Ingredients
Ingredients
Spices & seasoning
Optional extras
Instructions
- Boil the eggs for 9 minutes, cool them under cold water and peel.
- Mash the eggs with a fork together with the soft butter and mustard until smooth.
- Season with salt and white pepper to taste.
- Butter the rye bread slices and spread the egg mixture generously over them.
- Top with sliced radishes, snipped chives and ham if you like.
- Serve straight away, or keep chilled for up to 24 hours.
Variations and tips
Vegetarian version. Keep the recipe as it is and add avocado slices for extra creaminess.
More ideas
Citronfromage (citronfromage)25 min · 4 serv. · budget-friendlySoft-boiled eggs with rye bread (bløde æg med rugbrød)12 min · 4 serv. · budget-friendlyDansk ærtesalat (Danish pea salad)30 min · 4 serv. · budget-friendlyKoldskål (cold buttermilk soup)15 min · 4 serv. · budget-friendlyFormad10 min · 4 serv.Bøfsandwich30 min · 4 serv.Rugbrød4 h 30 · 8 serv. · budget-friendlyPålægschokolade20 min · 4 serv.
Denmark
Denmark
Denmark
Denmark
Denmark
Denmark
Denmark
Denmark
Original Ecomely recipe.