Whole-wheat ‘flammkuchen’ with tomato, anchovy & Old Amsterdam Goat Gouda

The greatest frustration with toasties is when the bread is burnt on the outside while the cheese inside has not melted. With the following approach you solve that problem. For the ultimate glossy crunch, bread that is nicely browned but not burnt, use mayonnaise instead of butter. It sounds crazy, but it really works! The oil in the mayonnaise gets hotter than butter and together with the egg it creates a nice, equal, crispy crust.

Preheat the oven to 350 F. Place the slices of bread on a bread board and spread a generous layer of mayonnaise over them. Turn four slices over and place cheese and ham on top. Slice the leek into very fine rings and put these on the toasties. Then place the other slices of bread on top, with the mayonnaise side upwards. Warm a frying pan and fry two toasties until they have nice brown crusts. Flip over and repeat. Do the same with other two toasties, while keeping the first two warm in the preheated oven. Serve with spicy mustard.


  • 1 can of diced tomato cubes
  • 5 anchovy filets
  • 4 tbsp. olive oil
  • 2 large stem of beetroot
  • 4 whole-wheat ‘flammkuchen bases/crusts*
  • 4 eggs
  • 100g shredded Old Amsterdam Goat Gouda
  • *can be changed for whole-wheat pizza bases/crusts


Preheat the oven at 480 °F. Drain the diced tomatoes in a drainer. Cut the anchovy filets small. Preheat 2 tbsp. of olive oil in a baking pan, add the diced tomatoes and anchovy filets & let the filets melt into the sauce at low fire. In the meanwhile cut the stems of beetroot in pieces and the leaf in strips. Parboil the stems & stir-fry the leaf shortly in 2 tbsp. of olive oil. Place the ‘flammkuchen’ in the oven and spread them with the tomato sauce, but leave the middle open for the egg. Break an egg on the middle of the ‘flammkuchen’ and spread the beetroot & shredded Goat Gouda over it & place all in the oven and bake for approx. 4-5 minutes. The egg white needs to be solidified. The egg yolk doesn’t. Grind with some fresh ground pepper and serve direct.

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