German
Strammer Max
A hearty German open-faced rye bread topped with cured ham and a just-set fried egg. It is best served warm with pickles and a little chive for a simple tavern-style meal.
Watch it madeSandwiches of History · 1:35
Ingredients
- Dense German rye bread4 slices
- Unsalted butter, divided3 tbsp
- Black Forest ham or other German cured ham120g
- Large eggs4
- Fine saltto taste
- Freshly ground black pepperto taste
- Fresh chives, finely sliced1 tbsp
- German pickles2 to 4, for serving
Method
- Spread each slice of rye bread lightly with some of the butter.
- Heat a large skillet over medium heat and toast the bread butter-side down until crisp and lightly browned, then transfer to two plates.
- Lay the cured ham over the warm bread, using about 30g ham per slice.
- Melt the remaining butter in the skillet over medium-low heat.
- Crack in the eggs and fry gently until the whites are fully set and the yolks remain soft, spooning a little hot butter over the whites if needed.
- Season the eggs with salt and black pepper.
- Place one fried egg on each ham-topped bread slice.
- Scatter with chives and serve immediately with German pickles on the side.
Common questions
What can I use instead of Black Forest ham for Strammer Max?
Use any good cured, lightly smoky ham with a similar saltiness: German Kochschinken, smoked city ham, prosciutto cotto, or even thick-sliced deli ham. Avoid very wet or heavily spiced ham, which can make the bread soggy and overwhelm the egg.
How do I time the toast, ham, and eggs so everything stays warm?
Toast the bread first, then add the ham right away so it warms from the toast’s residual heat. Fry the eggs last and plate immediately. If cooking for several people, keep the toasted bread on warm plates and cook eggs one at a time.
What are the most common mistakes when making Strammer Max?
The biggest mistakes are under-toasting the bread, overcooking the yolks, and using too much butter so the bread turns greasy. Also avoid high heat: it burns the toast before the egg whites set. Gentle heat gives crisp bread and soft yolks.
Can I make Strammer Max ahead of time or store leftovers?
It’s best eaten immediately. The bread softens quickly once topped with ham and egg. If needed, you can toast the bread and prep the ham/chives ahead, but fry the eggs at the last minute. Leftovers won’t reheat well without losing texture.
What should I serve with Strammer Max besides German pickles?
Pickles are classic, but a small green salad, tomato slices, or radishes also work well. For a heartier meal, serve with mustard on the side and a mug of coffee or beer. Keep sides sharp and acidic to balance the rich egg and ham.