AI-generated image
Æggemad
Æggemad: Danish open rye sandwich with sliced boiled egg, tomato, mayonnaise and cress for the madpakke
The Danish madpakke (packed lunch) is a stack of rugbrød slices, each with its own pålæg, and æggemad is the one that shows up in every family's box: dense rye, a smear of butter or mayonnaise, rounds of hard-boiled egg and tomato, and a tuft of cress. In the box, the slices are separated by baking paper so the toppings don't smudge. The common mistake is undercooking the eggs, so the yolk smears and the slices fall apart; for lunchboxes, the yolk must be fully set. Chef's tip: slice the egg with an egg slicer or a wet knife once it is completely cold, and the rounds stay neat.
- Total time
- 18 min
- Difficulty
- easy
- Serves
- 2
Ingredients
- 3 eggsmedium
- 2 slices Danish rye bread (rugbrød)
- 2 tbsp mayonnaise
- 1 tomatothinly sliced
- 1 handful cresssnipped
- 1 pinch flaky salt
- 1 pinch black pepper
Shop this recipe on Amazon
Spices & pantry
Links open Amazon in a new tab. As an Amazon Associate, WhatToEat.Today earns from qualifying purchases.
Method
0/4 doneStep 1: Lower 3 eggs into boiling water and cook for 10 minutes, until the yolks are firm all the way through. Cool them in cold water for 5 minutes, then peel.
10 minStep 2: Spread 2 slices Danish rye bread (rugbrød) with 2 tbsp mayonnaise.
Step 3: Lay 1 tomato over the rye, then slice the eggs and arrange them overlapping on top.
Step 4: Season with 1 pinch flaky salt and 1 pinch black pepper and finish with 1 handful cress. Pack flat with a sheet of baking paper on top and an ice pack, and eat the same day.
Nutrition per serving
- Calories
- 330 kcal
- Protein
- 14 g
- Carbs
- 26 g
- Fat
- 19 g
- Fibre
- 5 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does æggemad take?
- About 18 minutes in total: 8 minutes to prepare and 10 minutes to cook.
- How many people does it serve?
- 2 as written. Change the servings above the ingredients and every amount scales to match.
- Is it vegetarian?
- Yes. It has no meat or fish.
- What can I use instead of eggs?
- 1 tbsp ground flaxseed + 3 tbsp water per egg, left for 5 minutes (baking only; vegan).
- What can I use instead of tomato?
- Tinned chopped tomatoes: a 400g tin for about 6 tomatoes (in cooked dishes, not salads).
Reviews
No reviews yet. Be the first to cook it.
Rate this recipe
Sign in to rate and review this recipe.
You might also like
Masala khakhra
Khakhra are thin chapaties roasted slowly on a griddle until they turn crisp, like a cracker. This masala version adds gram flour, fresh fenugreek, turmeric and chilli to the wheat dough. They are a light Gujarati breakfast or tea-time snack, and lovely with pickle, chutney or a smear of butter. You can also make them in a roti maker.
Indian
Okonomiyaki
Okonomiyaki (お好み焼き, 'grilled as you like it') is the pride of Osaka, where it's cooked on hot iron griddles in lively restaurants. Finely shredded cabbage is folded into a light batter with egg and spring onion, then fried into a thick, soft pancake with a crisp outside. It's painted with a fruity brown sauce and zigzagged with mayonnaise. Bonito flakes are usual on top; this vegetarian version uses seaweed flakes and pickled ginger instead. Chef's tip: don't press the pancake down with your spatula while it cooks. Osaka cooks leave it alone so the cabbage steams inside and stays light and fluffy; pressing squeezes out the air.
Japanese
Coastal Mombasa mix
A Mombasa street-food bowl: chickpeas and potato simmered in coconut milk with raw mango and chilli, ladled into small bowls and topped with crisp lentil fritters, crunchy chevdo and red, green and tamarind chutneys. Make the fritters and chevdo ahead and assemble at the table. It's sweet, sour, hot and crunchy all at once.
