Dutch Uitsmijter Fried Ham And Eggs With Mustard Cheese Recipes

DUTCH UITSMIJTER: FRIED HAM AND EGGS WITH MUSTARD CHEESE

Steps:

• Melt the butter in a large frying pan, break the eggs into the pan and cook for a few minutes over a low flame.
• Divide a slice of mustard cheese around each yolk and add seasoning to taste.
• Cover the pan and cook the eggs for a few minutes until done and the cheese has melted.
• To serve:.
• Toaste the slices of bread and spread with butter.
• Divide the ham across the bread and top off with a fried egg.
• Garnish with pickels, tomatoes and freshly chopped parsley along side.
• Enjoy.

UITSMIJTER (DUTCH STYLE FRIED EGGS AND HAM BREAKFAST) RECIPE

Steps:

• Melt the butter in a frying pan or skillet and fry the eggs.
• Once the bottoms of the eggs are set, take the pan off the heat, place a lid on the pan and allow the eggs to steam until the top has firmed up. If you prefer your eggs more thoroughly cooked, flip them over and fry until the yolk is done to your liking.
• Lightly toast the bread (optional).
• Place the slices of bread or toast on a plate.
• Top with the fried eggs, ham and cheese.
• Season to taste with salt and pepper.
• Use sharp cheddar cheese instead of Gouda.
• Add sliced avocado and substitute Monterey Jack cheese for the Gouda.
• Top the eggs and ham with cheese and put under the broiler to melt the cheese for a few minutes before completing the sandwich.
• Substitute crispy bacon for the ham.
• Use smoked rather than boiled ham.
• Serve on whole-wheat or whole-grain bread or toast.
• Spread butter or mayonnaise on the toast.

CHEESY FRIES WITH HAM AND EGG

Steps:

• Heat the oil to 325 degrees F in a large, deep pot over medium heat. Regulate the temperature with a candy thermometer. Keep the potato sticks in a bowl of water to prevent browning before frying. Transfer to paper towels and dry well. Working in batches, fry the potatoes until they are cooked through and tender but have no color, 4 to 5 minutes. Be sure the fries have plenty of room and gently swish them around as they are cooking. Transfer immediately to a paper-towel-lined baking sheet. Raise the temperature of the oil to 375 degrees F. Heat the olive oil in a small nonstick skillet over medium heat. Fry the egg sunny-side up until the whites are just set, 3 to 4 minutes. Working in batches, fry the fries a second time at 375 degrees F, until they are golden brown and crispy. Transfer immediately to paper towels and toss with salt. Transfer to a serving platter, smother with the Fontina Cheese Sauce and top with the egg. Garnish with chives.
• Place the butter and onions in a large saucepan, sprinkling with salt, and cook until soft and aromatic, 8 to 10 minutes. Add the flour and cook, stirring frequently, until the mixture looks like wet sand, 4 to 5 minutes. Slowly whisk in the milk and season with salt. Bring to a boil, and then reduce to a simmer. Stir in the mustard and hot sauce and cook over low heat until the mixture is slightly thicker than heavy cream. Whisk in the fontina and Parmigiano-Reggiano to combine. Taste and adjust the seasoning with more mustard and hot sauce, if needed, adding a little more milk if the mixture seems too thick. Stir in the diced ham. The sauce should be very creamy and flavorful. Keep warm and reserve until the fries are ready.

WILLEM DE KOONING'S TRADITIONAL DUTCH BREAKFAST

Steps:

• Place poached eggs and ham on a plate. Place the wedge of cheese on a board with a knife. If the bread is sliced, arrange on a plate or serve whole with bread knife.
• Serve tea with milk and sugar.

HAM AND CHEESE SAVORY DUTCH BABY

Steps:

• Preheat the oven to 425°F Melt the butter in a 12-inch cast iron skillet over low heat. Mix the eggs, flour, and milk in a blender on medium speed until just blended, 5 to 10 seconds. Pour the batter into a medium bowl and add the cheese and ham, folding them into the mixture. Pour into the skillet with the melted butter.
• Placee the skillet in the oven and bake until the top puffs up and is lightly golden, 20 to 25 minutes.
• Cut into six wedges and serve immediately.

HAM 'N' EGG SANDWICH

Steps:

• Preheat oven to 375°. Cut bread in half lengthwise; carefully hollow out top and bottom, leaving 1/2-in. shells (discard removed bread or save for another use). Spread 3 tablespoons butter and all of the mayonnaise inside bread shells. Line bottom bread shell with ham; top with tomato and onion., In a large skillet, melt remaining butter; add eggs. Cook over medium heat, stirring occasionally until edges are almost set. , Spoon into bottom bread shell; top with cheese. Cover with bread top. Wrap in greased foil. Bake 15-20 minutes or until heated through. Cut into serving-size pieces.