Uitsmijter (Dutch Ham, Gouda, and Egg Sandwich)

By • February 7, 2018 0 Comments

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Uitsmijter (Dutch Ham, Gouda, and Egg Sandwich)

Author Notes: From my cookbook Dutch Feast

Emily Wight


Serves 1

  • 1 tablespoon canola or other neutral oil
  • 1-2 eggs
  • 2 teaspoons room temperature butter
  • 2 thick slices soft white or dark rye bread
  • 1 teaspoon grainy Dijon mustard
  • 1 ounce (25g) thinly sliced gouda cheese
  • 2 ounces (50g) thinly sliced deli ham
  • 1 small tomato, thinly sliced
  • salt and pepper, to taste
  1. Preheat oven to 350° F (175° C).
  2. In a frying pan on high, heat oil. Crack egg(s) into pan. Once the whites begin to turn opaque, about 30 seconds, put pan into oven and turn off heat. Set a timer for 5 minutes.
  3. Meanwhile, butter both slices of bread, and spread mustard on 1 slice. Pile cheese, ham, and tomato slices on bread. Sprinkle tomatoes with a pinch of black pepper.
  4. Place cooked egg on tomato slices, then sprinkle with a pinch of salt and another pinch of pepper, if desired.
  5. Top with a second slice of bread, then eat the whole thing standing over the kitchen sink before heading straight to bed.

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