Packed lunch – open-faced egg sandwich


During my recent trip to Norway and Denmark, I discover the Scandinavians consume a lot of open-faced sandwiches for their lunches. One of the Danish cafés, Aamanns, that I visited specialises in open-faced sandwiches or what the Danish called smørrebrød. They simply take a plain piece of rye bread and pimp it up by topping it with seasonal produce and make it delicious. The combination of the fillings is genius yet uncomplicated. It makes me realise that sandwiches do not need to be a slap of butter, salad, tomatoes, cheese and ham – it can be a lot more if you put your thinking hat on.


While I was reading Heidi Swanson’s Super Natural Everyday (which by the way is a very good cookbook), she had a recipe for an open-faced egg sandwich which was no frills and classic. Most importantly, making this sandwich requires ingredients that are found in almost every household – bread, egg and yoghurt. I decide to play around with the recipe and add a Middle Eastern twist to it. It is a tad bit more effort but this is not your boring, ordinary egg sandwich. You will be amazed how playing around with a few ingredients can produce a simple yet delicious meal. You can pack the ingredients separately and bring them to the office. When you open your lunch box, you will be the envy of your colleagues.

About Mandy Ng

Mandy’s journey into the culinary world began out of necessity–a means of survival whilst she was at university. She believes cooking should be simple and fun. Besides spending time in the kitchen whipping up hearty meals, Mandy also dreams of having a bottomless stomach that she can fill with all kinds of delicious things.