C. ANDERSEN, 1908
200 g spinach
Vegetable oil
Salt
Pepper
2 eggs
Rye bread
Butter
Suggested drinks
Beer: Saison; Jacobsen Summertime Season, Mikkeller Baghaven Aquavit: Dill infused; Aalborg dild Aquavit
In the early days of smørrebrød, vegetarian toppings were quite common, and to illustrate this, here’s a recipe from Smørrebrødsbogen for alle Hjem (The Smørrebrød Book for All Homes).
Gently saute spinach in oil, season with salt and pepper, and put aside to cool before chopping. The photo shows a variation, where a bit of cream has been mixed into the spinach, but this is not the original recipe.
Whisk the eggs, season with salt and pepper, fry mixture gently with a generous amount of oil. As the mixture starts to solidify but while it is still partly liquid, remove from pan to prevent overcooking.
On a piece of rye bread, place the spinach so it covers one half of the slice. Place the scrambled eggs on the other half but save a small portion of eggs to use as a small decorative stripe on top of the spinach. Place cress in a similar shape on top of the scrambled eggs.
