Holy sh*t, that's good was my first and only reaction. The eggs were cooked perfectly runny so that they ran into the guanciale and gouda in just the right, messy way. While I love the smoky earthiness of gouda and it's definitely one of my favorite cheeses, the star of this dish is the guanciale. Smoking pig cheek and slicing it thin like bacon should almost be illegal for how good it is. The abundance of fat gives it a much crispier texture than bacon and the flavor is considerably more poignant and sweet. This is simply the most perfect breakfast sandwich ever....well, at least until I find the next perfect Uitsmitjer.