Poached Egg Smoked Beef Danish Open

Steps

How to make it

Prep 18 min · Cook 14 min

1. Slice 2 Danish pastries crosswise; butter the cut sides and bake at 180°C / 350°F 5–7 minutes until golden and lightly crisp.
2. Rest 160 g smoked beef from the fridge until lightly softened, keeping slices intact; squeeze mustard to taste into a small bowl and set aside.
3. Bring a saucepan of water to a boil with 1 tbsp vinegar; reduce to low, stir a whirlpool with a spoon, crack in 2 eggs, and poach about 3 minutes; drain well.
4. Brush 1 tbsp olive oil on toasted Danish; layer smoked beef slices and top with 2 poached eggs.
5. Sprinkle 1/3 tsp sea salt and 1/4 tsp cracked black pepper, dot with mustard to taste, and serve hot.

Tips & storage

Make it easier

• Finish the main component and sauce separately before plating so the textures stay layered.
• Keep cold garnish and hot proteins apart until the final minute for a more restaurant-like result.
• Rest meat for 2–3 minutes before slicing; when pieces vary in thickness, check the thickest center for doneness.

Best enjoyed on the day it is made; refrigerate components separately when possible and reheat gently.

Substitutions

Optional add-ins