Metabolic Smørrebrød Bowl with Shrimp, Cucumber Ribbons, and Poached Egg
Ingredients
- —1 egg
- —60-80 g pink shrimp
- —1 cucumber
- —1 tsp olive oil or flaxseed oil
- —A few sprigs of dill
- —Optional: 1 tsp soft goat cheese or cottage cheese (if allowed)
- —Juice of 1/2 lemon
- —Pepper
- —Garlic salt
- —A few drops of Tabasco (optional)
Instructions
Use a vegetable peeler to create cucumber ribbons and mix them with lemon juice, pepper, and garlic salt.
Heat 1 tsp olive oil in a pan and sauté the shrimp for 1 minute until warm and glossy (not crispy).
Poach the egg for 3–4 minutes, keeping the yolk soft.
Arrange the cucumber ribbons on a plate.
Spoon the warm shrimp on top.
Place the poached egg in the center.
Drizzle 1 tsp oil around the dish for a glossy finish and added softness.
Garnish with dill and, optionally, small dollops of soft goat cheese or cottage cheese for creaminess.
Serving Tip
This is smørrebrød in a light, modern PB twist: warm shrimp, a soft poached egg, fresh cucumber ribbons, and a touch of luxury with creamy herb oil. All without frying, but with the same refined elegance of the original dish. Light, soft, rich in flavor — perfect for a Metabolic day when healthy fats are allowed. Serve immediately to keep the egg warm and the oil beautifully glossy.
Storage Tip
Store shrimp and cucumber separately; always poach the egg fresh.