Smørrebrød with Beef Patty, Onions and Fried Egg
In Denmark there are many small sandwich shops where you can buy smørrebrød. They wrap the sandwiches in paper and many people take them to work. This sandwich is a classic one. As you can imagine, it could be both a hot main course from the night before and then made into a open-face sandwich the next day.
Beef Patties with Onions and Fried Egg
1 lb. ground beef
6 tbsp. butter
2 large onions, sliced
4 slices buttered rye bread Garnish: chopped parsley
To make beef patties, form meat into 4 patties. Add 2 tbsp. of butter to pan and heat until golden. Brown patties on both sides, lower the temperature, and fry until done, about 3 minutes on each side. Remove patties from pan.
To make onions, melt 2 tbsp. butter in the same skillet and fry onions over low heat until they are tender and golden about 10 minutes. If they appear dry, add a little water and not more butter. They should not be crisp, but very soft.
To fry eggs, wipe pan clean and melt the last 2 tbsp of butter and fry two eggs at a time.
To assemble, place 1 beef patty on each piece of buttered bread Divide fried onions on top of patty. Top each with a fried egg and sprinkle chopped parsley and black pepper over.