The classic Dutch open-faced sandwich: buttered sandwich bread, cooked ham, gouda, and fried eggs, served with cornichons and a crisp salad.
Ingredients
- 2 slices wheat sandwich bread
- 15 g unsalted butter
- 100 g premium cooked ham
- 40 g sliced young gouda
- 2 pieces fresh eggs
- 2 pieces pickled gherkins
- 60 g tomato
- 20 g lettuce leaves
- 1 pinch fine salt
- to taste freshly ground black pepper
Method
- Take the butter out in advance so it is softened, then generously butter the sandwich bread slices on one side.
- Arrange the bread slices side by side on a serving plate, buttered side up.
- Cover each slice with a piece of cooked ham folded in half for volume, followed by a slice of gouda.
- Heat a nonstick skillet over medium heat with a knob of butter. When the butter foams without browning, crack the eggs into the pan, keeping the yolks intact.
- Fry the eggs over medium-low heat until the whites are just set and opaque but the yolks remain runny, gently basting the whites with hot butter to speed up setting without affecting the yolks.
- Season the eggs with a pinch of salt and a twist of freshly ground pepper.
- Carefully slide one egg onto each garnished slice of bread, using a flexible spatula to avoid breaking the yolk.
- Serve immediately, accompanied by the cornichons, sliced tomato, and lettuce leaves arranged on the side of the plate.
Nutrition
Per serving
- Energy
- 746.8 kcal
- Protein
- 48.95 g
- Carbohydrate
- 42.87 g
- Fat
- 41.78 g
- Fibre
- 3.13 g
- Calcium
- 449.72 mg
- Iron
- 2.41 mg
- Magnesium
- 86.75 mg
