Type: Breakfast, Sandwich
Prep Time: 10 min.
Cook Time: 10 min.
Ready in: 20 min.
Servings: 2


  1. Preheat oven or toaster oven to 350°F. Arrange buns, cut side up, on baking sheet. Top with grated Beemster. Bake 5 min. or just until cheese melts.
  2. Meanwhile, melt butter in large nonstick skillet. Fry eggs over medium heat to desired doneness.
  3. Arrange tomato, spinach, and prosciutto evenly on bottom of buns. Top with eggs and bun tops.


  • 2 brioche buns
  • ⅔ cup grated Beemster Vlaskaas
  • 1 tbsp butter
  • 2 large eggs
  • 4 slices tomatoes
  • ½ cup baby spinach
  • 2 oz thinly sliced prosciutto

Cheeses Mentioned


Historically made once a year to celebrate the flax harvest. A review of historic recipes brought it back and we thought it was just too good to only make once a year!

Pairs with:

Session ale, mineral-y white wine. Apples, fresh figs, walnuts and artisan salami.