Return to Content

Scandinavian Brunch Sandwich

by in May 2004

Total Time: 17

Yield: 4 servings

Scandinavian Brunch Sandwich

Ingredients:

  • 4 1-inch-thick slices of French bread
  • 3 tablespoons butter (or margarine), softened
  • 1/4 cup cream cheese, softened
  • 1 4-ounce package sliced smoked salmon
  • 4 hard-cooked eggs, sliced
  • 1 cup Mock Hollandaise Sauce
  • Freshly ground black pepper, to taste
  • Toppings: chopped red onion, grated hard-cooked egg, and caviar (optional)

Instructions:

Spread the French bread slices with butter and place them on a baking sheet. Bake at 350 degrees F 5 to 8 minutes, or until lightly browned. Spread cream cheese on toasted bread. Top with salmon, slices of hard-cooked egg, and Mock Hollandaise Sauce. At this point, you can refrigerate the dish overnight if you wish.

Bake at 350 degrees F 5 to 8 minutes, or until thoroughly heated. Sprinkle with black pepper. Top the dish with chopped red onion, grated hard-cooked egg, and caviar (if using).






Making Hard-Cooked Eggs


Start with eggs that have been stored for a week to 10 days. (Fresh eggs are more difficult to peel.) Place the eggs in a single layer in a non-aluminum saucepan. Add enough water to cover one inch above the eggs. Cover and bring to a boil. Immediately remove from heat; let stand 15 minutes for small eggs, 16 minutes for medium, 17 minutes for large. Pour off water and place eggs under cold running water. (If eggs are overcooked, or if they are not cooled quickly, a harmless green ring will form around the egg yolk.) Crack eggs and peel under cold running water. Hard-cooked eggs can be stored in the refrigerator for one week.



Sandwich Variations


Easy Eggs Sardou: Cook one 9-ounce package frozen creamed spinach according to package directions. Stirin one 14-ounce can arti-choke hearts, drained and chopped. Spoon spinach mixture over toasted French bread. Top with hard-cooked egg slices and Mock Hollandaise Sauce. Sprinkle with paprika. Bake at 350 degrees 5 to 8 minutes, or until eggs are thoroughly heated.


Easy Eggs Benedict: Toast buttered English muffins. Top with Canadian bacon, hard-cooked egg slices, and Mock Hollandaise Sauce. Bake as above.


Southwestern Brunch Sandwich: Sprinkle French bread slices with shredded Pepper Jack cheese. Bake at 350 degrees until cheese melts. Top with cooked bacon, hard-cooked egg slices, and Mock Hollandaise Sauce. Bake as above. Garnish with pickled jalapeno slices.


Alpine Brunch Sandwich: Sprinkle French bread slices with shredded Swiss cheese. Bake at 350 degrees until cheese melts. Top with thinly sliced Black Forest ham, hard-cooked egg slices, and Mock Hollandaise Sauce. Sprinkle with paprika. Bake as above.



Updated Wednesday, April 28th, 2004
Yankee Magazine Advertising

Bring New England Home
plus, get the Tablet Edition FREE!

In this issue: A Real New England Christmas

  • Vintage Decorating Tips
  • Mission to Maine's Islands
  • Norman Rockwell's Stockbridge
  • Bonus! Holiday Cookbook
Subscribe Today and Save 44%

Browse Similar Recipes

One Response to Scandinavian Brunch Sandwich

  1. Barbara Knox June 15, 2004 at 11:57 am #

    I made the Easy Eggs Sardou and it was excellent. It’s different and yet easy to make at the same time. I intend to try the other variations too.

Leave a Reply

We reserve the right to remove or edit comments that are offensive or disrespectful to our readers and/or writers, cannot be verified, lack clarity, or contain profanity. Your comments may be republished by Yankee Magazine across multiple platforms.

Register Sign In

©2013, Yankee Publishing Inc. All Rights Reserved.
Yankee Publishing Inc., | P.O. Box 520, Dublin, NH 03444 | (603) 563-8111

reader-survey-2014-600x350