Breakfast
Strammer Max (German ham and egg toast)
A hearty German open sandwich: buttered rye bread, ham and a runny fried egg, with gherkins on the side.
- 13 min5 prep · 8 cook
- EasyDifficulty
- 420 kcalper serving
Ingredients
2 servings
- rye or farmhouse bread2 slices
- Butter20 g
- cooked or Black Forest ham4 slices
- Eggs2
- Gherkins2
- Chopped chives1 tbsp
- Saltto taste
- Black pepperto taste
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Steps
- 1
Spread the bread with half the butter and toast it, buttered side down, in a pan until crisp.
- 2
Lay the ham over the toast.
- 3
Fry the eggs in the rest of the butter until the whites are set and the yolks still runny.
- 4
Slide an egg onto each toast, season and sprinkle with chives. Serve with the gherkins.
Tips and questions
- What kind of bread is best?
- A sturdy rye or mixed-grain loaf, so it holds the runny yolk without going soggy.
- Can I add anything else?
- Sliced tomato or a little mustard under the ham are common additions in Germany.
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