GermanBrunch

Recipe Story

origins & traditions

Strammer Max represents the essence of robust sustenance in traditional cuisine. This iconic open-faced sandwich combines the earthy depth of dark rye bread with savory layers of quality ham and melted cheese, crowned with a sunny-side-up egg whose golden yolk creates a natural sauce when broken. Originally a workingman's meal, it has evolved into a cherished item enjoyed in homes and establishments alike. The dish balances rich proteins with the distinctive tang of rye, while the runny egg yolk ties all elements together in harmonious indulgence. Simple yet deeply satisfying, Strammer Max exemplifies how quality ingredients prepared with care can create something far greater than the sum of its parts. Perfect for lazy weekend mornings or when substantial nourishment is needed to fuel the day ahead.

Instructions

step by step

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Heat a large skillet over medium heat and add 1 tablespoon butter.
While the pan heats, toast the rye bread slices until golden and crispy on both sides.
Place the ham slices in the heated skillet and warm them for 1-2 minutes per side until slightly caramelized at the edges.
Remove ham from skillet and set aside. Add another tablespoon of butter to the pan.
Crack the eggs into the skillet, being careful not to break the yolks. Season with salt and black pepper.
Fry the eggs sunny-side-up for 3-4 minutes until whites are set but yolks remain runny.
While eggs cook, place toasted rye bread on serving plates.
Layer the warm ham evenly over each bread slice.
Sprinkle the shredded cheese over the ham, allowing residual heat to begin melting it.
Carefully transfer the fried eggs onto the cheese-covered ham.
Garnish with freshly chopped parsley and an extra crack of black pepper.
Serve immediately while the egg yolk is still runny and the cheese is melting.

Strammer Max

4.7 (57)

Strammer Max is a hearty open-faced sandwich featuring dense rye bread topped with ham, melted cheese, and a perfectly fried egg. This beloved morning staple delivers robust flavors and satisfying sustenance.

easy

25 min

2 servings

Ingredients

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base

4 slices Bread, toasted dark rye bread

protein

200 grams Ham, sliced
4 pieces Eggs, fried sunny-side-up

topping

4 slices Cheese Swiss, or use shredded

cooking

3 tablespoons Butter, for frying

seasoning

1/2 teaspoons Salt, to taste
1/2 teaspoons Black Pepper, freshly ground

garnish

2 tablespoons Parsley, freshly chopped (optional)

Chef Tips

expert advice

•For the best results, use authentic dark rye bread with a dense crumb structure that can support the toppings without becoming soggy.

•The quality of ham makes a significant difference - seek out traditional smoked or cured varieties.

•If you prefer a fully melted cheese layer, briefly place the assembled sandwich under a broiler for 30-60 seconds before adding the egg.

•Some enjoy adding a dollop of mustard or horseradish to the bread before layering for extra kick.

•The key to perfect eggs is ensuring your pan is properly heated but not too hot - medium heat prevents rubbery whites while keeping yolks luxuriously runny.

•Fresh cracked black pepper is essential for authentic flavor.

Variations & Substitutions

make it your own

•For variation, you can add sautéed onions, pickles, or sliced tomatoes.

Storage & Reheating

keeping it fresh

Storage

Strammer Max is best enjoyed immediately after preparation. If you must store components separately, keep toasted bread in an airtight container for up to 1 day, cooked ham refrigerated for up to 3 days, and shredded cheese sealed for up to 5 days. However, fried eggs should not be stored and must be prepared fresh. Do not assemble the complete sandwich in advance as the egg and toppings will make the bread soggy.

Reheating

Strammer Max does not reheat well once assembled due to the fried egg component. If you have leftover components, toast fresh bread and warm the ham in a skillet over medium heat for 1-2 minutes per side. Cheese can be brought to room temperature or briefly microwaved for 10-15 seconds. Always prepare the fried egg fresh rather than attempting to reheat a previously cooked egg, as this will result in an unpleasant rubbery texture.