Smørrebrød is an open-faced sandwich from Denmark, the place densely seeded bread is slathered with butter and piled with artfully organized toppings like pickled herring, cheese, eggs, and herbs. The variations are infinite! On this lighter model, yogurt swaps in for the butter, and a contemporary marinated beet salad provides contemporary tang. Prime it off with jammy soft-cooked eggs and briny capers for an particularly thrilling approach to serve your mother her breakfast. If friends are coming, double the recipe and cutt into bite-sized slices.
Get the recipe: Smørrebrød With Yogurt, Beets, and Eggs