If you love exploring new flavors or experimenting in your kitchen, Rugbrød (Danish rye bread) might be your next favorite discovery. In my latest video, I show you how to create a delicious Smørrebrød open-faced sandwich featuring homemade rye bread, Good Culture cottage cheese, vibrant boiled golden and purple beets, salted anchovies, and beautifully soft-boiled quail eggs. A significant part of the video focuses on cooking and peeling those delicate little quail eggs—because let’s face it, they’re downright adorable and perfect for topping any small sandwich. Read on to find out more about this classic Nordic dish, then check out the video to watch my step-by-step process.
What Is Rugbrød?
Rugbrød is a traditional Danish rye bread that forms the base of many classic Smørrebrød recipes. It’s hearty, dense, and loaded with whole grains—making it as nutritious as it is flavorful. In many cases, Rugbrød has a slightly sour or “tangy” element from a sourdough starter. However, if you skip the sourdough (like my version that uses GABA-cooked rye berries), you won’t get that pronounced sourness. Instead, you’ll experience a robust, rye-forward flavor—earthy and deeply satisfying, with subtle notes of nuttiness. This bold taste stands up beautifully to toppings like salted fish, pickled vegetables, and creamy cheeses, making Rugbrød a perfect canvas for building unforgettable Smørrebrød.
Key Benefits of Homemade Rugbrød
Nutrition: Loaded with fiber and whole grains.
Flavor Depth: Earthy richness that enhances savory toppings. Choose single varietal organic rye flour and berries to adjust it to your taste.
Texture: Dense, sturdy base that can hold layers of toppings.
Smørrebrød: A Danish Open-Faced Tradition
Smørrebrød directly translates to “butter bread” in Danish, but it's so much more than just a slice of bread with butter. Traditionally, Danes top these open-faced sandwiches with a variety of ingredients—everything from pickled herring and cured meats to fresh veggies and creamy spreads.
Why You’ll Love Smørrebrød
Variety: Mix and match toppings for endless flavor possibilities.
Nutrition: With a hearty rye foundation and healthy additions like fish, eggs, and vegetables, you’re getting a balanced meal in one slice.
Presentation: Smørrebrød looks gorgeous on the plate. Each slice is like a tiny piece of food art!
My Recipe: Homemade Rye Bread with Cottage Cheese, Beets, Anchovies & Quail Eggs
In my latest video, I demonstrate how to assemble this beautiful Smørrebrød. The combination of creamy cottage cheese, earthy beets, salty anchovies, and delicate quail eggs on homemade Rugbrød is a flavor explosion you won’t soon forget. Here’s a quick overview:
Homemade Rye Bread (Rugbrød): Bake or source a dense, authentic rye loaf.
Good Culture Cottage Cheese: Spread a generous layer on each slice of bread for creaminess. It’s my favorite the best-tasting cottage cheese ever — low calories and a generous amount of proteins, win-win!
Boiled Golden & Purple Beets: Add color, sweetness, and earthiness.
Salted Anchovies: Provide a briny, salty kick that complements the beets.
Boiled Quail Eggs: These bite-sized eggs are the star of the show—cute, flavorful, and packed with protein.
steamed quail eggs
Cooking Quail Eggs: Tips & Tricks
A highlight of the video is the section on cooking quail eggs. While they may look intimidating, they’re actually very simple to prepare. Here are my top tips:
Steam Over Gently Simmering Water: Placing quail eggs in a steamer basket above gently simmering water ensures even cooking and minimizes the risk of cracking
Short Cook Time: Quail eggs cook in just 2½ to 3 minutes for a soft yolk or about 3½ to 4 minutes for a firmer center
Cool Quickly: Immediately transfer them to an ice bath to stop the cooking process and make peeling easier.
Easy Peel: Gently tap the shell of each quail egg to create small cracks, then roll the egg between your palms. This forms a web of fine cracks that allows the shell to slip off with minimal fuss.
Serving Suggestions & Presentation
Smørrebrød is all about presentation. Arrange each ingredient thoughtfully to create a beautiful, Instagram-worthy plate. Here are a few design ideas:
Slice the beets thinly and fan them out on top of the cottage cheese.
Place the salted anchovies in a neat line or in an overlapping pattern.
Halve the quail eggs to showcase the perfect yolk, or present them whole for a whimsical look.
Finish with a sprinkle of fresh herbs—like dill or chives—for color and extra flavor.
Why You’ll Want to Try This Recipe
Nutritious & Hearty: Rye bread and cottage cheese create a protein- and fiber-packed foundation.
Colorful & Appealing: Golden and purple beets add an eye-catching pop of color.
Deliciously Salty & Sweet: Salted anchovies balance the sweet earthiness of the beets perfectly.
Fun to Make: Boiling and peeling quail eggs is surprisingly entertaining, plus they look so cute on the plate.
Watch the Video for Step-by-Step Instructions
If you’re ready to dive into the wonderful world of Rugbrød and Smørrebrød, be sure to watch my video tutorial. You’ll see exactly how to cook quail eggs without fuss and how to build your sandwich from start to finish. And don’t forget—this open-faced sandwich idea is easily adaptable. Feel free to swap out anchovies for smoked salmon, or cottage cheese for cream cheese, depending on your preference.
Try It, Snap It, & Share It
Once you give this recipe a try, I’d love to see your creations! Tag me on social media with your colorful open-faced sandwiches. Let’s spread the word about how delicious and fun Smørrebrød can be.
With these tips in mind, you’re ready to start enjoying a bit of Denmark in your own kitchen. Bon appétit—and have fun cooking (and peeling) those adorable quail eggs!
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