Sol over Gudhjem

Sol over Gudhjem Recipe | Danish Egg & Herring Smørrebrød

I still remember the first time I sat on a weather‑worn bench in Gudhjem, a tiny fishing village on Bornholm, watching the sun climb over the Baltic Sea. A local lady handed me a piece of rye bread, spread a whisper of butter, and topped it with a bright orange fried egg that stared back at me like a little sunrise. That bite was simple, but it carried the salty tang of the sea and the earthy bite of rye—exactly the kind of honest comfort that makes you want to come back for more.

Back home, I tried to recreate that moment for my own family. The trick turned out to be keeping everything just shy of perfect: the herring should be rinsed so it isn’t too salty, the egg needs a runny yolk that oozes like liquid gold, and the rye must be sturdy enough to hold its own without turning soggy. It’s not fussy—just a few honest steps that let each ingredient shine.

What I love most is how this open‑face sandwich fits right into a lazy weekend brunch or a quick lunch on the go. It’s a reminder that great food doesn’t need a lot of fuss; sometimes all you need is a slice of dark bread, a bit of herring, and an egg cracked just right. Give it a try, and you might find yourself staring at the sun a little longer, too.

Instructions

1. Toast the rye bread slices until they’re just golden around the edges, then spread a thin layer of softened butter on each.
2. Lay a piece of rinsed herring on top of the buttered bread, skin side down.
3. In a small skillet over medium heat, fry the eggs sunny‑side‑up until the whites set but the yolk stays runny, about 2‑3 minutes.
4. Place a fried egg gently on each herring‑topped slice of bread.
5. Add a dollop of remoulade beside the egg, then sprinkle with chopped chives.
6. Finish with a quick squeeze of lemon and a pinch of black pepper, then serve right away.