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Sandwich

Äggmacka: Swedish Egg Sandwich with Caviar and Chives

Original name: Äggmacka (Egg Sandwich with Caviar and Chives)

Open-faced rye bread topped with sliced hard-boiled eggs, a generous dollop of orange caviar, and a sprinkle of fresh chives, presented on a wooden board with a knife beside it.
Prep
10 mins
Cook
0 mins
Servings
1
SwedishEasyBreakfastFikaPescatarianDairy Free

About this dish

Äggmacka is a classic Swedish open-faced sandwich that layers hard-boiled eggs, creamy roe (caviar), and fresh chives on dense rye bread. It's a staple of Scandinavian breakfast or fika, offering a perfect balance of briny, rich, and fresh flavors.

This stoic yet soulful sandwich reflects the Swedish love for simple, high-quality ingredients.

Ingredients

UK and US measurements are both included for every recipe.

rye bread

grain

1 slice

egg

protein

1

Swedish caviar

protein

2 tablespoons (approx. 30 g)

Imperial measurement: 2 tablespoons

fresh chives

herb

1 tablespoon

butter (optional)

fat

1 teaspoon (about 5 g)

Imperial measurement: 1 teaspoon

Method

1

Boil the egg

8 minutes

Place egg in a small saucepan, cover with cold water, and bring to a boil. Boil for 8 minutes for a hard-boiled yolk. Transfer to a bowl of ice water to stop cooking. Once cool, peel and slice crosswise into rounds.

2

Prepare the bread

1 minute

Toast the rye bread lightly if desired, or leave it untoasted. Spread a thin layer of butter, if using, over one side.

3

Assemble the sandwich

2 minutes

Arrange the egg slices on the bread in a single layer. Squeeze or pipe the caviar in a neat line across the center of the eggs. Top with a generous sprinkle of chopped chives.

4

Serve immediately

0 minutes

Place the open-faced sandwich on a plate. Enjoy straight away as part of a Swedish breakfast or fika.

Equipment

  • small saucepan
  • bowl of ice water
  • knife
  • cutting board
  • egg slicer (optional)

Nutrition facts

420 kcal
Calories
18 g
Protein
25 g
Carbohydrates
16 g
Fat
4 g
Fiber
680 mg
Sodium

Tips

  • For a more authentic taste, use a dense Swedish rye bread like rågbröd or knäckebröd, avoid soft sandwich bread.
  • If you can't find Swedish caviar in a tube, substitute with any mild, smoked cod roe or even trout roe—but the texture should be creamy, not overly fishy., Boil the egg exactly 8 minutes, a slightly soft yolk contrasts beautifully with the briny caviar., Serve the äggmacka open-faced on a plate, this is not a closed sandwich.

Serving suggestions

  • Serve with a small side of pickled cucumbers or a dollop of crème fraîche. A cup of strong black coffee or cold milk complements the salty-savory notes.

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Anders Lindberg

Recipe by

Anders Lindberg

Specialises in Scandinavian cuisine

Anders is a forager who puts lingonberries on everything, including pizza. His neighbors have filed a complaint.

Describe yourself in three words: Stoic, nature-obsessed, quietly intense.