Uitsmijter Ham Kaas
This was my favorite breakfast while living in Holland. I also served it at my restaurant in the Canary Islands. It was a big hit.
This was my favorite breakfast while living in Holland. I also served it at my restaurant in the Canary Islands. It was a big hit.
- Carbohydrate 32.0682795 g
- Cholesterol 296.00705 mg
- Fat 89.405899 g
- Fiber 1.34400005340576 g
- Protein 38.121943 g
- Saturated Fat 38.56157165 g
- Serving Size 1 1 Serving (289g)
- Sodium 1694.029 mg
- Sugar 30.7242794465942 g
- Trans Fat 7.23541445000001 g
- Calories 1087 calories
Step-by-step
- Put some butter in the pan
- Add slices of meat.
- Add the eggs 2/3. I cover the pan and let eggs steam a bit until eggs are just set.
- Add cheese when the eggs are almost done. Cover again.
- Wait till the cheese is melted
- Serve on two slices of bread. Bread can be lightly toasted.
- Serve with sliced cucumber, lettuce and tomato on side
Substituting roast beef or turkey for the traditional cured pork alters the protein moisture levels, which directly changes how the meat releases fat during frying. Cook this preparation in a heavy cast-iron skillet over medium-low heat to prevent the dairy solids in the Gouda from burning before the whites solidify.
Attempting to freeze cooked eggs results in an unpalatable, rubbery texture due to moisture expansion during the freezing process. This dish cannot be stored in the refrigerator for longer than twenty-four hours because the bread base will absorb excess moisture and disintegrate completely.
Adapting this meal for dairy sensitivities requires swapping traditional Gouda for a hard-aged plant-based cheese substitute that melts at 150 degrees Fahrenheit. Ensure any alternative cheese contains adequate fat content, or the topping will dry into a tough sheet rather than coating the eggs.
Covering the pan with a tight-fitting lid traps steam to cook the upper surface of the eggs without requiring them to be flipped. Remove the skillet from the heat source exactly when the whites turn opaque and the yolks remain soft.
