Well, the US Men’s National Team advanced from the World Cup Group Stage into the Round of 16, most likely due to my accompanying blog series: “eat em and beat em!” I groaned when I saw we’d be facing the Netherlands, and not because I think we’re going to lose. While one should have a healthy respect for their opponent, and I do, the reason I was not too pleased was that I already made three dishes from the Netherlands earlier this year, as the start of my culinary ridealong to the Vuelta España.
Today’s dish is called Uitsmijter (translates roughly to "forcefully eject, like a bouncer) and it’s a simple early morning sandwich many have after a night of partying and drinking. What’s not to love? Buttered bread, pancetta, sliced gouda and a runny egg. We are feasting on them right now as kickoff is only about 10 minutes away. Let’s go USA, uitsmijter the Netherlands!
Uitsmijter
Pancetta, thinly sliced
Eggs
Aged Gouda cheese, thinly sliced
Bread
Butter
Render some thinly sliced pancetta in a skillet over medium heat, add some butter to the skillet of rendered fat (1 tbsp per sandwich) and increase the heat to medium high.
Crack your eggs into the skillet (2 eggs per sandwich) and season with salt and pepper. After a minute, cover the skillet and remove from the heat and let sit for 60-90 seconds.
Meanwhile, toast and butter your bread. Then add 4 slices of pancetta on the bottom slice of bread, top with two slices of cheese, two eggs and another slice of cheese.
______________________________ Copyright 2022, Brendan McCann, All Rights Reserved.
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