The Dutch word uitsmijter means ‘bouncer’ in English (literally: out-thrower). The story goes that this dish was served to bar patrons late at night, just before they were ‘thrown out’ at closing time. This open-faced sandwich is often eaten for breakfast or lunch. The kind of bread and cheese can be your choice. The meat is often ham and the eggs are served sunny-side up, yolks slightly runny.
2 slices of bread
4 slices of cooked ham
4 slices of cheese; Edam or Gouda preferred
ground black pepper
bread and butter pickles or cornichons
chili sauce or sambal oelek
Place two slices of bread on a plate and spread with butter or mayonnaise.
Add the slices of ham and cheese
Crack the eggs onto a heated skillet with butter and keep intact – don’t scramble the yolks and whites.
Fry the eggs on one side until the whites set and the edges begin too crisp.
Place one egg on each sandwich.
Sprinkle freshly grounded black pepper and sea salt to tast.
Serve with a side of pickles and some chili sauce or sambal oelek.
Lightly toast the bread, add the ham and cheese. Then place under the broiler on high until the cheese is melted and bubbly. Replace ham with roast beef of bacon.