Chocolate smørrebrød

A favourite Danish breakfast food is pålægschokolade - wafer-thin sheets of chocolate that are used for sandwiches. This recipe combines the iconic Danish open sandwich - smørrebrød - with the Dutch take on fairy bread, hagelslag.

• serves

  10

• prep

  15 minutes

• difficulty

  Easy

Ingredients

• 1 loaf square brioche, sliced (or other bread you prefer)
• various kinds of chocolate and candy sprinkles
• 1 small block dark chocolate
• hazelnut-chocolate spread
• smooth peanut butter
• unsalted butter, softened
• fresh fruits, such as strawberries, kiwifruit, banana, raspberries and blueberries

Instructions

Spread the brioche slices generously with hazelnut-chocolate spread, peanut butter or butter and arrange toppings as you like. Be as creative as you feel. There are no rules here!

View all of the recipes from Adam Liaw's Eurovision Bites.

Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.