SHRIMP AND EGG OPEN FACED SANDWICHES

When I was in Copenhagen I renewed my love of open faced sandwiches. (Remember the Danish food Centre?) This is a very easy and popular one. And it looks gorgeous.

When I was in Copenhagen I renewed my love of open faced sandwiches. (Remember the Danish food Centre?) This is a very easy and popular one. And it looks gorgeous.

Makes 4 sandwiches

Ingredients

  • 4 hard cooked eggs, sliced
  • 3/4 lb small, cooked salad shrimp
  • kosher salt and pepper
  • 4 thin slices dark rye bread
  • 1 tbsp soft butter
  • 1/2 cup mayonnaise
  • sprigs of fresh dill or sprouts

Method

  1. Season eggs and shrimp lightly with salt and pepper.
  2. Butter bread and place one slice on each of four plates. Top bread with overlapping slices of egg. Drizzle with mayonnaise.
  3. Mound shrimp on top of eggs and mayo and garnish with dill or sprouts.

SHRIMP AND EGG OPEN FACED SANDWICHES

Find more of Bonnie's delicious recipes in her cookbooks: