📝 About This Recipe
Originating from the vibrant beer halls of Berlin and Saxony, the Strammer Max is the quintessential German open-faced sandwich that perfectly balances rustic simplicity with hearty satisfaction. This dish features thick-cut sourdough rye bread toasted in nutty butter, topped with premium cured ham and a golden, runny fried egg. It is the ultimate 'Brotzeit' comfort food, offering a symphony of salty, savory, and silky textures in every bite.
🥗 Ingredients
The Foundation
- 2 thick slices Sourdough Rye Bread (Graubrot) (about 3/4 inch thick)
- 2 tablespoons Unsalted Butter (high-quality European style preferred)
The Toppings
- 4-6 slices German Smoked Ham (Rohschinken) (Black Forest or Westphalian style, thinly sliced)
- 2 pieces Fresh Large Eggs (at room temperature)
- 1 tablespoon Clarified Butter (Ghee) (for frying the eggs)
- 2 teaspoons Dijon Mustard (optional, for a spicy kick)
Garnish and Seasoning
- 1 pinch Sea Salt (to taste)
- 1 pinch Freshly Ground Black Pepper (coarsely ground)
- 1/4 teaspoon Sweet Paprika Powder (for color and warmth)
- 1 tablespoon Fresh Chives (finely snipped)
- 4 pieces Cornichons (sliced into fans for garnish)
- 2 pieces Radishes (thinly sliced for crunch)
👨🍳 Instructions
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1
Begin by prepping your garnishes: slice the radishes into paper-thin rounds and cut the cornichons into decorative fans by slicing them lengthwise almost to the end and spreading them out.
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2
Place a large cast-iron or heavy-bottomed skillet over medium heat and add 1 tablespoon of the unsalted butter.
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3
Once the butter begins to foam and turn slightly golden, place the rye bread slices in the pan. Toast for 2-3 minutes per side until the edges are crispy and the center is beautifully browned.
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4
Remove the toasted bread from the pan and immediately spread a thin layer of the remaining cold butter over one side. If using Dijon mustard, spread a thin layer over the butter for extra depth.
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5
While the bread is still warm, drape the slices of Black Forest ham generously over the bread, folding them slightly to create volume and texture.
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6
Wipe out your skillet and return it to medium-low heat. Add the clarified butter (or ghee) to the pan.
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7
Carefully crack the eggs into the pan, ensuring the yolks remain intact. For a perfect Strammer Max, we want 'Sunny Side Up' eggs.
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8
Cook the eggs slowly for about 3-4 minutes. The whites should be completely set and opaque, but the yolks must remain liquid and glossy.
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9
Season the eggs directly in the pan with a tiny pinch of sea salt (remember the ham is already salty!) and a dusting of sweet paprika.
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10
Using a wide spatula, gently lift each egg and place it directly on top of the ham-covered bread.
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11
Finish with a generous grind of black pepper and a sprinkle of fresh chives.
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12
Plate the sandwiches immediately, placing the cornichon fans and radish slices on the side for a refreshing acidic contrast.
💡 Chef's Tips
Use a heavy rye bread (Graubrot) rather than soft sandwich bread to ensure it can support the weight of the toppings without getting soggy. Temper your eggs by taking them out of the fridge 15 minutes before cooking to ensure the yolk stays warm while the white sets. Avoid over-salting the eggs, as the smoked German ham provides a significant amount of natural salinity to the dish. For a 'Strammer Otto' variation, simply swap the ham for cold roast beef and top with a dollop of horseradish cream. If you prefer a more melted finish, you can place the ham-topped bread under a broiler for 30 seconds before adding the egg.
🍽️ Serving Suggestions
Pair with a cold German Pilsner or a crisp Weissbier to cut through the richness of the butter and egg. Serve alongside a small heap of German Potato Salad (Kartoffelsalat) with an oil and vinegar dressing. A side of pickled beets provides a beautiful color contrast and an earthy sweetness that complements the smoked ham. Enjoy with a hot cup of strong black coffee for the ultimate traditional Sunday breakfast experience. Add a small side of fresh watercress or arugula tossed in lemon juice for a peppery, bright finish.