Smørrebrød

This divine open-faced Danish sandwich features a variety of gourmet toppings, making it perfect for breakfast or brunch.

Servings: 2

Ingredients
• 1/2 a ripe avocado
• 1 egg
• 2 slices rye bread
• 1 tablespoon butter, softened
• 3 sprigs fresh dill
• 1 shallot, sliced
• 2 tablespoons capers
• 3.5 ounces smoked salmon, sliced
• 1/4 cup fresh watercress
• Salt and pepper, to taste

Directions
1. In a small bowl, mash the avocado with a fork. Season with salt and pepper and set aside.

2. Fill a small pot with water and bring it to a boil. Reduce the heat, gently place the egg into the water, and simmer for 6 to 7 minutes, depending on its size. Remove the egg from the pot and immediately immerse it in cold water to stop cooking.

3. Toast and butter the slices of rye bread.

4. Divide the avocado mixture between the 2 slices of bread. Place a few dill fronds on each slice. Divide the shallot, capers, smoked salmon, and watercress evenly between the slices.

5. Peel the egg and cut it in half. Place each half on the smørrebrød. Garnish with the remaining dill and season with salt and pepper.