Eggs in corn sauce and smorrebrod recipe

		Recipes from Chile Egg recipes			Danish recipes Recipes with smoked salmon
Recipes with corn
	Eggs in corn sauce Huevos con pilco de choclo			Smørrebrød
	1/2 CUP MILK 1 ONION, chopped 250 GRAM CORN 4 EGGS HANDFUL BASIL, cut			4 SLICES RYE BREAD 100 GRAM SMOKED SALMON HANDFUL DILL, cut 100 GRAM CREAM CHEESE
Stir fry the onion 5 minutes. Add the milk and the corn and bring to the boil. Simmer for 15 minutes, until almost all fluid has evaporated. Distribute the corn mixture over 4 small earthenware dishes. Break an egg in each. Sprinkle some basil on top. Bake the dishes 10 minutes at 180 degrees Celsius.			Mix the cream cheese with the dill and pepper and salt to taste and spread this over the slices of bread. Top op with salmon and decorate with some dill sprigs. SmÃ¸r means "butter" and brÃ¸d means "bread" so smÃ¸rrebÃ¸d is basically a Danish buttered slice of bread. Normally this slice of bread also has a large topping, which can be whatever you like, meat, cold cuts, eggs or fish for instance; pickled herring is also popular.