Dutch Uitsmijter Fried Ham And Eggs With Mustard Cheese Recipes

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.

BAKED HAM SLICES

Steps:

• Put ham slices in a single layer in a roast pan with a cover.
• Combine apple juice, brown sugar, and dry mustard.
• Pour over ham.
• Bake, covered, at 350F for about 2 hours, or until liquid reduces to approximately 1/2 - 1 cup.
• Turn ham slices occasionally during cooking time.

EIERKOEKEN (EGGCAKES)

Steps:

• In a large bowl, combine eggs, sugar, corn syrup and vanilla.
• In a second bowl, sift together flour, baking powder, baking soda and salt.
• Stir dry ingredients into egg mixture and mix thoroughly.
• (Mixture will be heavy and stiff).
• Using a gravy ladle, spoon mixture onto ungreased baking sheets, leaving room for melting around each dollup of dough.
• Bake in 400 degrees F oven for 10 to 15 minutes or until golden brown.

HRUTKA (EGG CHEESE)

Steps:

• Beat all ingredients well.
• Pour into a large saucepan and cook very slowly over low heat (stirring often) until it looks kind of like cottage cheese and liquid/curds start to separate.
• Pour the mixture into a round colander or a strainer lined with cheese cloth and form into a ball.
• Hang up over a sink and let drip. Drain for about 3 hours.
• Chill at least 8-10 hours or overnight.
• Can serve cold, room temp or warm.

BAKED BRIE, POTATOES, HAM AND EGGS

Steps:

• Scrub potatoes; boil in salted water until tender but firm, approximtely 15 minutes. Drain the potatoes well and refrigerate until cold; cut into 1/4" cubes.
• In large non-stick skillet heat oil and butter on medium-high heat. Fry potatoes about 10 minutes, stirring often, until crisp and golden; cool. Stir in Brie, ham, parsley, green onion, and pepper.
• Transfer to greased, shallow 10 cup oval container and spread evenly. Make 8 wells in the potatoe mixture. Cover with foil (It can be refrigerated for up to 24 hours at this point).
• Heat oven to 400 degrees Fahrenheit; heat mixture until warm, about 15 minutes. Remove from oven; drop 1 egg into each well, sprinkle with paprika. Bake uncovered until egg whites are set and yolks are soft, 15 to 20 minutes.