I get a lot of random food meanderings on a regular basis. Recently I was thinking, “What do Dutch people eat for breakfast?” It turns out, most of the time it’s something very simple. Sandwiches or anything involving bread. There might be hardboiled eggs or cheese and butter or the famous Dutch chocolate sprinkles, Hagelslag.
The closest thing to a North American idea of breakfast in Holland is the sandwich called Uitsmijter. This word translates as “to be forcefully thrown out.” The origin of the name comes from how this sandwich is enjoyed. After a night of going out and you congregate at a friend’s home for a late night snack, you make a ham and cheese sandwich with a fried egg on top. And oftentimes, it’s younger people who do this so a parent may wake up at 3am and “throw out” the revellers.
This sandwich can be also found on lunch menus with a salad so I thought it would be a great brunch idea.
I didn’t have ham in the house, but I had roasted a smoked garlic sausage the night before and wanted to incorporate it somehow.
The Dutch also have a sandwich spread called Filet Americain, which is a smooth puréed version of steak tartar. Raw beef, pickle, egg, onion/shallot and mustard. It’s smoothed out with mayonnaise in Holland, but I thought I could do a version of this with sour cream and smoked sausage. Partly, I wanted to do a spread without using raw meat (I have health issues that would make it dangerous for me) and partly, I thought the brighter smoky flavour would be great with the egg and cheese on rye bread. Enjoy!!
- 120g/4oz smoked pork sausage meat removed from the casing, chopped
- 1 medium sweet pickle, chopped
- 2 Tbsp shallots, chopped
- ½ cup sour cream
- ¼ cup cold pressed camelina oil (or any cold pressed/extra virgin oil)
- 1 tsp prepared mustard
- Prepared Smoked Sausage Spread
- 8 slices rye bread
- 8 large eggs
- 4 tsp oi
- 4 tsp butter
- 8 slices cheese (traditionally the Dutch use Gouda, but any good cheese slice is fine. I used mozzarella slices because that's what I had)
- 450g/1 lb cherry tomatoes, quartered for a side salad
- For the Smoked Sausage Spread, add the sausage meat, pickle, shallot, sour cream, oil and mustard to a blender or food processor and purée until mostly smooth. Set aside.
- Grill the bread slices on an indoor grill or under your broiler/grill in your oven.
- Fry your eggs, two at a time, in a teaspoon of oil and butter until the yolk is medium set.
- For each portion, on two slices of grilled bread, spread the Smoked Sausage Spread liberally over the top. Top with cheese while the bread is still warm and top with a couple of fried eggs. Serve with a tomato salad. Serves 4.