Transform a typical Sunday brunch favorite, lox, eggs and onions, into a Danish open face sandwich, forget the bagel and instead reach for Rubschlager Bread.

This version of a smorrebrod (a Danish open face sandwich) is made with Rubschlager Pumpernickel or Rye Bread as the rich taste adds a suitable balance to the strong taste of smoked salmon.

It is easy to make one or two for a quick snack or enough to feed a group part of a breakfast buffet on Christmas Day.

Lox, Eggs and Onions Smorrebrod

Lox, Eggs and Onions Smorrebrod


  • 4 slices of Rubschlager Cocktail Bread (Pumpernickel or Rye)
  • 1 Tbsp unsalted butter, slightly softened
  • 4 eggs
  • Salt and pepper to taste
  • 4 slices of thinly sliced lox or smoked salmon
  • Thinly sliced red onion
  • 1 chive, roughly chopped or left long, for garnish


Toast the bread

Spread butter evenly on one side of bread.

Scramble the eggs with salt and pepper until done. Eggs should not be runny and nor too dry.

Spoon the eggs over the bread slices.

Top with slices of lox and onion.

Sprinkle with chive to serve.