Dutch · Lunch & handhelds

Uitsmijter

Name: Uitsmijter
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 2 open-faced lunches
Cuisine: Dutch
Ingredients: 4 thick slices fresh white bakery bread; 2 tablespoons salted butter, divided; 6 ounces thinly sliced cooked ham; 6 ounces young Gouda, thinly sliced; 6 large pasteurized eggs; 1/2 teaspoon kosher salt; 1/4 teaspoon black pepper; 2 tablespoons finely chopped chives; 4 dill pickles, sliced lengthwise

A Dutch open-faced lunch of buttered white bread, mild ham, young Gouda, and sunny fried eggs with fully set whites and soft yolks.

About 20 minTotal

About 20 minActive

$$Cost

EasyDifficulty

Makes 2 open-faced lunches

Equipment

Use another sound 10-inch nonstick skillet with low sides and only a thin film of oil.
Best crepe-ready starting point
OXO Enhanced 10-Inch Frying Pan
View at Amazon
Another workable path: Use another sound 10-inch nonstick skillet with low sides and only a thin film of oil.
Paid links. As an Amazon Associate, Kwilt earns from qualifying purchases.
How we chose
Research-backed · reviewed Aug 2026
We matched the exact 10-inch diameter, low-sided shape, nonstick release, stable model identity, care burden, and exact Amazon destination to the thin-crepe Recipes. Kwilt has not cooked with this pan.
OXO Enhanced 10-Inch Frying Pan: The 10-inch cooking surface matches the jianbing method, while the low sides and nonstick release support fast spreading, flipping, and folding without tearing a thin wrapper. Trade-off: Ceramic nonstick coatings are wear items and need moderate heat and nonmetal tools; this is not a buy-it-for-life pan.
Another workable path: Use another low-sided 10-inch nonstick skillet in good condition, wiping it with only a film of oil before each crepe.
Sources
OXO Enhanced nonstick cookware collection
Amazon exact product listing

Ingredients

1× recipe · Makes 2 open-faced lunches

4 thick slices fresh white bakery bread
2 tablespoons salted butter, divided
6 ounces thinly sliced cooked ham
6 ounces young Gouda, thinly sliced
6 large pasteurized eggs
1/2 teaspoon kosher salt
1/4 teaspoon black pepper
2 tablespoons finely chopped chives
4 dill pickles, sliced lengthwise

Instructions

Lay two bread slices side by side on each plate and butter them with 1 tablespoon butter. Divide ham and Gouda across the bread, leaving the open-faced structure visible.
Melt remaining butter in a over medium. Crack in eggs without breaking yolks, arranging them in two groups of three. Season with salt and pepper.
When the bottoms set, lower heat and cover until whites are fully opaque and firm while yolks remain soft, 2 to 4 minutes. For anyone avoiding undercooked yolks, continue covered until yolks are firm.
Slide three joined eggs over each pair of prepared bread slices. Scatter with chives and serve immediately with sliced pickles alongside.