Looking to Make Strammer Max? Our German Shares Her Version!
If you are in need of a hearty and fast meal, look no further than Strammer Max. This German open-face sandwich is traditionally made with a darker German rye bread, a cured ham (like Prosciutto) and a fried egg on top!
Strammer Max is actually something that Lisa ate growing up in Germany. Lisa’s dad mainly used to make it for dinner but – given the ingredients – Strammer Max can also be eaten for breakfast/brunch.
The first time Eric was introduced to Strammer Max was when we were travelling in Germany and needed a brunch stop in Passau (alovely town in Bavaria on the Danube river).
Let’s just say that he fell in love with it the moment the server brought it over! It was like a number of great elements of a North American breakfast all together on good German bread – and that was a good thing.
That said, Strammer Max is eaten throughout the country – and there are many different versions of it.
There are a number of different darker breads to choose from. Rye is a very popular choice but you can also try others.
When we made it to take the photos you see in this recipe post, we only had a “seedy bread” – usually we would make it with a darker bread without seeds. We like to garnish it with some thinly sliced onions for a bit of extra flavor.
Before you re-create Strammer Max, here are a few things you should consider/know:
- Bread thickness is important. We like a thick slice and also like it untoasted but you can opt for a thin slice and even toast it. Trust us though, fresh bread untoasted is a great way to make it.
- The egg yolk should still be a little runny. This means that you can wipe it up with the bread as it oozes out. However, if you are not a fan of runny yolks you can always cook it a bit firmer.
- If you don’t have cured ham (generally prosciutto, for the North Americans), you can try other meats like a thinly sliced cooked ham.
Want more quick and easy dinner options? Try out these recipes:
- Schinkennudeln – A simple pasta dish with slices of ham
- German Toast Hawaii – A sweet and savory German creation of ham and pineapple on toast
- Easy Chicken Paprikash – A simpler take on a classic Hungarian dish
- 2 Thick slices of rye bred
- 2 Eggs
- Oil for frying
- 4 Slices of cured ham
- Onion, optional
- Cut two slices of rye bread. We usually cut thick slices when making Strammer Max – as this is what Lisa’s family used to do growing up. If you prefer, you can cut the slices thinner.
- If you like, you can toast your bread in a toaster until slightly brown. We usually skip this step since fresh rye bread tastes delicious not toasted.
- Carefully butter your bread and add two slices of cured ham on each slice. Optional: Add a few slices of raw onions on top of the ham.
- Heat up your frying pan with a little bit of oil and crack the two eggs into it. Be careful to not break the yolk. Add pepper to taste. Fry your egg sunny-side up (yolk up) for approx. 6 minutes. The yolk should still be slightly runny.
- Using a spatula/flipper, gently place the fried egg on top of your bread and ham. Serve, and enjoy hot!
This nutritional information has been estimated by an online nutrition calculator. It should only be seen as a rough calculation and not a replacement for professional dietary advice.