Strammer Max (German Open-Faced Ham Sandwich)
User Reviews
5
-
Prep Time
3 mins
-
Cook Time
5 mins
-
Total Time
8 mins
-
Servings
2 sandwiches
-
Calories
367 kcal
-
Course
Main Course, Breakfast, Lunch
-
Cuisine
German
Strammer Max (German Open-Faced Ham Sandwich)
Description
Strammer Max (German Open-Faced Ham Sandwich) is composed of thick slices of rustic country or rye bread, lightly toasted and buttered to add richness. On top, several slices of cured ham such as prosciutto provide a salty, savory flavor. The sandwich is completed with a fried egg cooked on medium to medium-low heat until the whites are fully cooked while the yolk stays soft and runny, offering creaminess that blends into the ham and bread beneath.
This dish is typically garnished with chopped fresh chives for a mild herbal note. The method involves lightly toasting the bread and cooking the eggs gently in a nonstick skillet to achieve the desired yolk consistency. It can be served immediately, best enjoyed warm to appreciate the contrast of textures from the crisp bread, tender ham, and smooth egg.
In Germany, Strammer Max is usually made with hearty thick German breads which may or may not be toasted depending on preference. Using high-quality cured ham like prosciutto di Parma or Serrano significantly affects the flavor. Adjust cooking time carefully to have set egg whites without overcooking the yolks. This sandwich serves well for a substantial breakfast or casual lunch.
Ingredients
- 2 lices country bread each a minimum of ½ inch thick, or rye bread
- 2 tablespoons butter at room temperature
- 4 lices ham such as prosciutto, cured
- 2 egg large
- salt Kosher salt and freshly ground
- black pepper Kosher salt and freshly ground
- chives for garnish (optional, chopped
Instructions
- Lightly toast the bread slices and allow them to cool (or don’t toast at all if you prefer). Spread each slice of bread on one side with soft butter (if the bread is hot the butter will just melt).
- Top each slice of bread with 2 slices of cured ham.
- Heat a lightly greased nonstick skillet over medium to medium-low heat. Add the eggs, being careful not to break the yolks. Season with salt and pepper and cook until the whites are completely set but the yolks are still runny.
- Gently place 1 fried egg on each of your sandwiches. If desired, top each sandwich with some chopped chives. Serve immediately.
Notes
- Traditional preparation uses thick German seeded bread that may be untoasted; local rustic or rye bread are good substitutes and can be lightly toasted if preferred.
- Choose high-quality cured ham such as imported prosciutto for the best flavor and texture.
- Cook eggs on medium heat covered briefly to set whites fully while keeping yolks runny; watch carefully to avoid overcooking.
- Garnish with chopped chives to add a fresh, mild onion flavor if desired.
Nutrition Information
Show DetailsNutrition Facts
Serving: 2sandwiches
Amount Per Serving
Calories 367 kcal
% Daily Value*
| Serving | 1sandwich | |
| Calories | 367kcal | 18% |
| Carbohydrates | 26g | 9% |
| Protein | 18g | 36% |
| Fat | 21g | 32% |
| Saturated Fat | 10g | 50% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 5g | 25% |
| Cholesterol | 236mg | 79% |
| Sodium | 581mg | 24% |
| Potassium | 72mg | 2% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
