Recipe: top chef Robert Kranenborg’s famous uitsmijter
Top chef Robert Kranenborg pays tribute to lunch classics from the truckers’ café. During a one-off restaurant takeover at Bij Marjan, the most popular truckers’ café in the Netherlands, he treated truckers to his star-worthy versions of the meatball sandwich and roast beef uitsmijter. And this is how to make that uitsmijter at home.
Uitsmijter
According to Kranenborg, the trick to a good uitsmijter is to arroseren your fried eggs. In other words: use a spoon to scoop the hot fat over the egg white several times so the white cooks slowly. The yolk should be deliciously soft and runny, perfect for dipping your lightly toasted brioche bread into. Alongside crispy fried bacon, the chef uses paper-thin slices of smoked sirloin (like carpaccio).
What you need for Kranenborg-style uitsmijter
– 3 slices brioche, toasted
– 100 grams smoked beef sirloin, thinly sliced
– 1 tablespoon butter
– 3 fresh eggs
– 2 slices fried bacon
– 50 grams diced potatoes, fried in sunflower oil
– 5 sprigs watercress, washed
How to make Kranenborg-style uitsmijter
1. Carefully crack the 3 eggs into 3 coffee cups. The yolks must remain intact. In a non-stick pan, let the butter foam over moderately high heat without browning. Carefully slide the eggs, one by one, close together into the centre of the pan and reduce the heat to medium.
2. Toast the brioche until golden brown and top with smoked beef sirloin. Keep two slices of bacon warm, along with the fried potato cubes.
3. Use a spoon to pour the butter over the egg whites. The best way to do this is to tilt the pan slightly, repeating until the whites have set. Be careful not to get hot butter on the yolks.
4. Place the eggs in the centre of the topped brioche slices. Add the warm potato cubes and place the 2 slices of bacon on the plates. Using scissors, snip the watercress sprigs over the uitsmijter and serve with freshly ground black pepper.
With thanks to Lotto, initiator of this truckers’ lunch.
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