60 min active60 min total2 servings

Smørrebrød with Eggs, Avocado & Bacon

What You’ll Use: Cooked eggs, Cooked bacon ends, Chives, Avocado, Lemon, Salt and freshly ground pepper, Sprouted rye bread, and Pre-washed baby arugula. Re-heat Instructions: Fill a heat-proof bowl with hot water. Lower 2 eggs into the water and let them warm up. Wrap the bacon ends in a couple of paper towels and microwave until warmed through, about 20 seconds. Chop the chives. Peel and pit the avocado. In a bowl, roughly mash the avocado with the juice of ½ lemon. Season with salt and pepper. Slice 4 pieces of the rye bread. To build the smørrebrød, spoon some of the mashed avocado onto each slice of rye and shower with a handful of arugula. Peel and halve the eggs. Nestle an egg half on top of each smørrebrød. Season with salt and pepper. Scatter the bacon and chives over the top, and serve.

Ingredients Included

  • Chickpeas
  • Baharat (Arab spice blend)
  • Red onion
  • Dill
  • Cooked barley
  • Marinated beets
  • Lemons
  • Bay shrimp (see note below)
  • Crème fraȋche
  • Eggs
  • Bacon ends
  • Pre-washed baby arugula
  • Crumbled feta cheese
  • Sprouted rye bread
  • Chives
  • Avocado

You'll Need

  • Olive oil
  • Ground cayenne pepper (optional)
  • Salt and freshly ground pepper
  • Mayo
  • Butter
Allergen Note: Contains milk, eggs, crustacean shellfish, wheat.

Step 1

Preheat the oven to 425°F. Line a sheet pan with parchment or foil.

Step 2

To prep the barley salad, rinse and drain the chickpeas and pat dry with paper towels. Place the chickpeas on the prepared pan, and toss with 2 tablespoons olive oil, 1 teaspoon baharat, a pinch of cayenne, if you like a little heat, and ½ teaspoon salt. Roast until the chickpeas are crisp but tender, 12 to 15 minutes. Let cool, transfer to an airtight container, and store at room temperature.

Step 3

Meanwhile, chop the red onion. Pick the dill, toss the stems, and chop the fronds. In a bowl, combine the barley, beets, and ½ cup red onion. Drizzle with 2 tablespoons olive oil, the juice of 1 lemon, season with salt and pepper, and toss to coat. Stir in half of the dill, mixing until combined. Transfer the barley salad to an airtight container and refrigerate. (Reserve the remaining onion and dill for the shrimp salad.)

Step 4

To prep the smørrebrød toppings, drain the shrimp and pat dry with paper towels. In a bowl, whisk together ¼ cup crème fraȋche, 2 tablespoons mayo, and the juice of ½ lemon. Fold in the shrimp, ½ cup red onion, and the rest of the dill, mixing until combined. Season with salt and pepper. Transfer the shrimp salad and remaining lemon half to airtight containers and refrigerate.

Step 5

Bring a pot of water to a simmer. Gently add 2 eggs and cook until done to your liking, 6 minutes for soft-boiled, 8 minutes for hard-boiled. Using a slotted spoon, transfer the eggs into a bowl of cold water. Drain the eggs, transfer to a container, and refrigerate.

Step 6

Meanwhile, roughly chop any larger pieces of bacon. Warm a large sauté pan over medium-low heat. Add the bacon and fry until browned and crispy, 10 to 12 minutes. Drain the bacon on a paper towel-lined plate, transfer to an airtight container, and refrigerate.

Note:

The shrimp arrives frozen for freshness. Store it in the refrigerator to defrost before cooking. If you need to defrost it same day, place it in a bowl of cold water for about 5 minutes, then drain and pat dry.
Find more recipes like this in the Good Eggs Make-Ahead Lunch Kit
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