Uitsmijter

Method

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1. Butter the bread generously and lay two slices on each plate.

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2. Cover with ham, then Gouda.

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3. Melt the remaining butter in a wide non-stick pan over LOW heat.

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4. Crack in the eggs and cook 4 to 5 minutes, spooning a little butter over the whites, until the whites are just set and the yolks completely liquid. No browning at the edges.

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5. Slide three eggs onto each plate, over the ham and cheese.

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6. Season with salt and plenty of pepper and scatter the chives.

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7. Serve at once, with a knife and fork.

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Chef’s Tips

• Low heat and butter, not oil. A crisp brown frill is a different sandwich.
• Do not toast the bread. It is there to absorb yolk.
• Three eggs is the standard. Two is a sandwich; three is an uitsmijter.

Pairing Suggestions

• A glass of cold milk, which is what the Dutch drink with it
• Piccalilli on the side
• Strong coffee

Storage & Reheating

Eat immediately. Nothing about this dish survives being kept.

Common questions

Nutritional Highlights

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.