Dutch
Uitsmijter
A classic Dutch café lunch of butter-fried eggs served open-faced on bread with ham and cheese. The yolks stay soft so they mingle with the warm ham, melted cheese, and sturdy slices of bread.
Ingredients
- Thick slices Dutch bread, preferably witbrood or boerenbrood4 slices
- Unsalted butter, divided3 tbsp
- Cooked ham4 thin slices
- Young or mature Gouda cheese4 slices
- Large eggs4
- Fine saltto taste
- Freshly ground black pepperto taste
- Dill pickles or Amsterdam onions, for servingoptional
Method
- Lightly butter one side of each bread slice and place 2 slices on each plate, buttered side up.
- Melt 1 tablespoon butter in a large frying pan over medium heat and warm the ham slices for about 30 seconds per side, just until fragrant and lightly glossy.
- Lay the warm ham over the bread, then place the Gouda slices on top of the ham.
- Wipe the pan if needed, add the remaining butter, and reduce the heat to medium-low.
- Crack the eggs into the pan, keeping the yolks whole, and fry gently until the whites are set but the yolks remain runny, about 3 to 5 minutes.
- Season the eggs with salt and black pepper while they cook.
- Slide 2 fried eggs onto each prepared plate of bread, ham, and cheese, letting the hot eggs soften the cheese slightly.
- Serve immediately, with dill pickles or Amsterdam onions on the side if desired.
Common questions
Can I substitute the Dutch bread, ham, or Gouda if I can’t find them?
Yes. Use any sturdy white or country bread that can hold eggs without getting soggy. Replace ham with good-quality cooked ham, smoked ham, or even bacon. Mild, meltable cheeses like Edam, Maasdam, or young cheddar work well.
How long should the eggs and ham be cooked so the yolks stay runny?
Warm the ham only 30 seconds per side, just until glossy and fragrant. Fry the eggs over medium-low heat for 3 to 5 minutes, until the whites are set but the yolks still wobble when nudged.
What are the most common mistakes when making this dish?
Using heat that’s too high is the biggest one: it can crisp the bread too much and overcook the eggs. Also avoid thick, cold cheese slices that won’t soften, and don’t crowd the pan or tear the yolks.
Can I make uitsmijter ahead of time or store leftovers?
It’s best eaten right away, because the eggs and bread both suffer as they sit. If needed, store components separately: cooked ham and cheese chilled, bread at room temperature. Reheat gently and cook fresh eggs just before serving.
What should I serve with uitsmijter, and can it be a full meal?
Serve it with dill pickles or Amsterdam onions for sharp contrast. It’s also great with mustard, tomato, or a simple green salad. With two eggs and hearty bread, it already makes a very filling lunch or dinner.