Butter-fried rye bread
Cut the rye bread into slices and melt the butter in a frying pan. Fry the rye bread in the butter until it is lightly crisped and golden on both sides. Set them aside when ready.
Quick-fried Brussels sprouts
Heat a little olive oil in a frying pan. Add the Brussels sprouts and fry them quickly over a high heat until they are slightly softened but still have a bit of bite – this takes about 2–3 minutes. Season with a little salt and pepper to taste, and set them aside.
Fried eggs
Heat olive oil in a frying pan and fry the eggs one at a time. Gently place the egg in the pan and fry until the white is set but the yolk is still slightly runny, or fry for longer if you prefer a more well-done egg. Season with a little salt and pepper.
Plating
Place a slice of butter-fried rye bread on a plate. Top with the quickly fried cabbage shoots. Place a fried egg on top of the cabbage shoots, followed by the pickled onions (find the recipe here
) on top. Finish with grated Vesterhavsost or Gruyère on top. Serve the smørrebrød immediately.
