2022 Tour de France - Stage 1: Copenhagen time trial.
It has begun! The 2022 Tour de France kicked off, a few hours ago, in Copenhagen, Denmark. This is also the resumption of my blogging after a little hiatus. I needed to take a brief step-away to reset. Work has been crazy, it was the end of the school year and extracurricular activities for my daughters, and I was just baked. Actually, that is what broke me and spurred my hiatus; another failed baking experiment! I just threw up my hands and exclaimed “J'arrête!”
Just like the Giro d’Italia started in another country, the second stage of the Grand Tour starts abroad as well. Today, the riders had a quick time trial through a rainy Copenhagen. I figured I’d make something fast as well (primarily because I literally had to head out to the grocery store this morning just to obtain these ingredients - I’m a little behind on this go-around). Just because it’s fast, though, doesn’t mean it lacks any flavor. The traditional Danish Smørrebrød are not only beautiful to look at, but they are packed with flavor. The best thing about these open-faced sandwiches is that there are really only a few rules: use rye bread, smear it with butter, and add some fatty goodness. The rest is up to you!
Smørrebrød
Rye or Pumpernickel Rye
Butter
Bacon, 2-4 slices
Eggs
2 Avocados
Smoked salmon (or white fish)
Red Onion
Capers
Microgreens
Lemon
Herbs such as dill, tarragon, parsley, or cilantro
Place the bacon in a 400 degree oven and cook for about 20-25 minutes. Drain on a paper-lined plate and reserve.
Meanwhile, toast your bread slices lightly, let them cool and then spread with butter. Thinly slice some onion and place in a bowl of cold water.
When the bacon is ready, melt 1 tbsp butter, along with a teaspoon of olive oil in a skillet over medium-high heat. When the butter has melted, swirl together in the pan and drop in 2 eggs. Cover and reduce the heat to medium-low and cook for about 4 minutes. Remove the eggs to a paper-lined plate and reserve.
While the eggs fry away, slice up one avocado and place it on 2 slices of buttered toast. Sprinkle the avocado with fresh lemon juice. Top with microgreens and season with sea salt and freshly cracked black pepper.
Dice the other avocado and mash in a bowl with a little lemon juice. Smear it on 2 slices of buttered toast. Top with bacon, followed by the egg, and season with sea salt and freshly cracked black pepper.
Scatter some smoked salmon on the remaining bread slices. Drain the onion and capers and sprinkle on the salmon, followed by some fresh tarragon or other herbs. Season with sea salt and freshly cracked black pepper.
Place the Smørrebrød on a platter and serve to your guests.
______________________________ Copyright 2022, Brendan McCann, All Rights Reserved.
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