So it was Easter and I didn’t make potica. I plan on fixing that next week when I have a few days off.
I’m a big fan of the blog Five And Spice written by a lovely woman named Emily. I like her unfussy approach to food. Although she admits to having a master’s degree in nutrition, she doesn’t beat you about the head with a celery stick. I appreciate that.
Anyway, last week she posted a smørrebød recipe using hard-boiled eggs, avocado and pickled red onion. While I need to get all those ingredients to make that particular variation, I let Emily’s photos inspire my open-faced sandwich made from leftovers from my family’s Easter meal.
I toasted some rye bread. Spread a thin layer of sriracha-yogurt sauce (a mix of plain yogurt and sriracha), and topped the toast with slices of hard-boiled egg, Slovenian sausage, caramelized onions and fresh chopped parsley.