andrejthechef
SwedenSandwichBreakfastVegetarian

Äggmacka

Äggmacka, the Swedish open-faced egg sandwich: hard-boiled eggs sliced over dark seeded bread with a creamy spread, black pepper and chives. Ready in 15 minutes.

prep
5 min
cook
10 min
total
15 min
serves
2
level
easy
Two open-faced sandwiches on dark seeded bread, spread with a creamy layer and topped with overlapping slices of hard-boiled egg, black pepper and chives

Äggmacka is the Swedish egg sandwich: an open-faced slice of dark bread, a layer of butter or mayonnaise, and sliced hard-boiled egg, finished with black pepper and chives. It is a common sandwich in Swedish cafés and bakeries and an easy breakfast at home, and you can adapt the topping, because tomato, shrimp or a thin line of smoked cod roe spread all turn up on it.

It comes down to the eggs and the bread. Boil the eggs so the whites are firm and the yolks are set but still bright orange, not chalky and green-ringed, and use a proper dense seeded rye or whole-grain loaf that can carry the topping. Slice the eggs evenly and overlap them like roof tiles.

Äggmacka is one of the best breakfasts from around the world.

method

  1. Bring a saucepan of water to a rolling boil. Lower the eggs in gently with a spoon and set a timer for 9 minutes for firm whites and just-set, bright yolks.

  2. While the eggs cook, fill a bowl with ice water. When the timer rings, move the eggs straight into the ice water and chill for 5 minutes.

  3. Crack and peel the eggs under cool running water, which helps the shell come off cleanly. Pat dry.

  4. Spread the mayonnaise or butter on the bread, right to the edges, so every bite has some.

  5. Slice the eggs crosswise into rounds about 5 mm thick, using an egg slicer or a thin sharp knife dipped in hot water. Overlap the slices on the bread in a neat row.

  6. Finish with chives, a few grinds of black pepper and a pinch of flaky salt. Serve right away.

chef's tips

  • An egg slicer gives even slices and keeps the yolk intact.
  • For a Swedish twist, add a thin line of smoked cod roe spread (sold in tubes) next to the egg, or add a few slices of tomato or cucumber.
  • The eggs can be boiled and peeled up to 2 days ahead and kept in the fridge. Assemble just before serving so the bread stays crisp.