Dutch Eggs
Isn’t it amazing that when you have an unexpected event happen and take a couple days off, it feels like it takes ages to catch up on life? My absences has been doing just that, though I’m not convinced I am truly “caught up.” Laundry, grading, working, errands – a seemingly never-ending cycle.
I wanted to continue the tribute to my Mimere by writing about her “Dutch Eggs.” My Pipere (grandfather) was in the Air Force and for a while in the 60’s the family lived in Germany. He would often go to Holland for work and would bring home fat red wheels of Gouda. (He was a strong genetic source for my love of cheese.) So Mimere, being ever frugal and resourceful, used the Gouda in this recipe. She remarked that she liked this egg dish because she could feed the family of nine all at once – and no one had cold eggs.
My aunts say there is really no “recipe” for this dish – you’re assembling the ingredients and popping them in the oven. You can, of course, make the eggs as you normally like them – scrambled, over-easy or sunny-side up. If you are making a lot of these eggs, or if your breakfast companions are not yet fully awake, I would suggest having your eggs slightly on the runny side, so while they are in the oven they can firm-up without becoming too hard.
Isn’t this just a fancy Egg McMuffin? I guess so– but Mimere would claim she had the idea first.
Dutch Eggs
For each serving you will need:
1 English muffin, sliced
2 slices of ham (Black Forest would be our traditional choice)
2 eggs
2 slices of Gouda
Preheat oven to 400°.
Toast English muffin. Meanwhile, cook one egg over-easy. When muffin is toasted, butter if desired. With muffin in baking pan, place ham on top of muffin, then the cooked egg. Top with Gouda. Place in oven while repeating process for second egg.
Bake until cheese is melted.
Alternatively, you could broil them to melt the cheese faster, or set the oven temperature a bit lower to give you time to make more eggs without over-baking the first batch.
I wanted to continue the tribute to my Mimere by writing about her “Dutch Eggs.” My Pipere (grandfather) was in the Air Force and for a while in the 60’s the family lived in Germany. He would often go to Holland for work and would bring home fat red wheels of Gouda. (He was a strong genetic source for my love of cheese.) So Mimere, being ever frugal and resourceful, used the Gouda in this recipe. She remarked that she liked this egg dish because she could feed the family of nine all at once – and no one had cold eggs.
My aunts say there is really no “recipe” for this dish – you’re assembling the ingredients and popping them in the oven. You can, of course, make the eggs as you normally like them – scrambled, over-easy or sunny-side up. If you are making a lot of these eggs, or if your breakfast companions are not yet fully awake, I would suggest having your eggs slightly on the runny side, so while they are in the oven they can firm-up without becoming too hard.
Isn’t this just a fancy Egg McMuffin? I guess so– but Mimere would claim she had the idea first.
Dutch Eggs
For each serving you will need:
1 English muffin, sliced
2 slices of ham (Black Forest would be our traditional choice)
2 eggs
2 slices of Gouda
Preheat oven to 400°.
Toast English muffin. Meanwhile, cook one egg over-easy. When muffin is toasted, butter if desired. With muffin in baking pan, place ham on top of muffin, then the cooked egg. Top with Gouda. Place in oven while repeating process for second egg.
Bake until cheese is melted.
Alternatively, you could broil them to melt the cheese faster, or set the oven temperature a bit lower to give you time to make more eggs without over-baking the first batch.
posted by Christine | 10:20 PM
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