Dutch Breakfast Delight: A Sensory Journey Through Classic Dutch Flavors
A flavorful dutch breakfast perfect for standard eaters - made for visual appeal and culinary depth.
Allergens
Contains no common allergens unless specified.
Ingredients
- 2 slices of sourdough bread 1 jar of Dutch stroop 4 tablespoons of Dutch hagelslag 4 ounces of Gouda cheese, thinly sliced 1 small pot of unsalted butter, softened 1 ripe avocado 2 boiled eggs, peeled and halved Freshly ground black pepper Sea salt Fresh dill for garnish
Instructions
- Preheat the oven to 350°F (175°C). Toast the sourdough slices in the oven until golden brown, about 8 10 minutes. Set aside to cool slightly. Slice the avocado and gently mash it with a fork. Season with salt and pepper. Spread a thin layer of butter on each slice of toast. Top one slice with a generous amount of hagelslag, pressing it lightly into the butter to adhere. Assemble the sandwich by placing the sliced avocado, boiled egg halves, and Gouda cheese between the two pieces of toast. Close the sandwich and press down gently. Cut the sandwich in half on a diagonal and place each half on one side of the wooden board. Warm the stroop in the jar by placing it in a bowl of hot water for a few minutes. Once warm, cut a small hole in the lid of the jar and drizzle the stroop over the stroopwafel. Serve immediately and enjoy the sensory feast.
Chef’s Insight
The contrast of textures and flavors in this Dutch breakfast is what makes it truly special. The crunchy stroopwafel, creamy Gouda, and rich hagelslag all come together in perfect harmony.
Notes
Feel free to add more stroop or hagelslag to suit your taste preferences.