Smørrebrød (open-face Sandwich) with Egg and Shrimps

Egg is a super good protein source, it is filling and now research has cleared the egg for it’s bad reputation it has had to endure for the past many years. Remember when people were worried about egg’s high cholesterol contents and the high risk there was for heart cardiac disorder. Now researcher have proven that the cholesterol in the egg yolk doesn’t effect the cholesterol in the blood. Therefore, eggs are not unhealthy for the heart. It is true that the fat in the egg yolk has a tendens to raise the bloods cholesterol, but the protein in the whites will pull it down. We can now eat an egg a dag because of it high content of iodine, B-12, iron and selenium. So, go ahead and enjoy eggs this Easter. If you are still worried about cholesterol in the egg yolk, you can make a white mayonnaise, **See the recipe at the bottom of the page.






















Egg with Shrimps, Mayonnaise and Cress

Makes 4

8 hard boiled eggs*, peeled

4 slices of buttered rye bread  

2 tbsp. good mayonnaise****

4 oz. cooked baby shrimp


To assemble, cut eggs into even slices with an egg slicer or

knife. Arrange slices of egg on each piece of buttered bread

and place a spoonful of mayonnaise on top.

Arrange shrimps on top of egg slices and garnish with cress.      

*How to cook  hard-boiled eggs.

Bring a large saucepan of water to boil over medium heat. A 2 quart saucepan should be large enough for up to 8 eggs. Carefully lower eggs into water using a slotted spoon Cook for 10 minutes, maintaining a gentle boil. Transfer to an ice bath or very cold water and let cool until just slightly warm, about 2 minutes-this stops the eggs from cooking further and makes them easier to peel. Gently crack eggs all over and peel, starting from the fattest end containing the air pocket. Refrigerate if not using right away. Eggs can be cooked up to 1 week ahead. Cover and chill.          

**Egg White Mayonnaise Makes 2 cups

2 egg whites

1 tbsp. apple cider vinegar

1 tbsp. water

1 tsk. salt

1½ cup corn oil

Combine egg whites, vinegar, water and salt. Process until blended. With the machine running, slowly add the oil in a thin stream and process until emulsified. Season with more salt.

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