Strammer Max: German Open-Faced Ham and Egg Toast

Why You’ll Love This Recipe

• Classic pub-style German comfort food ready in 15 minutes.
• Perfect balance: crusty rye, silky ham, crunchy pickles, and a runny yolk.
• Minimal ingredients with big flavor and satisfying texture.
• Easy to adapt—make it hearty, cheesy, or extra herby.

Grocery List

• Produce: Chives, dill pickles (gherkin)
• Dairy: Unsalted butter, clarified butter (Butterschmalz), eggs
• Pantry: Rustic rye bread (Bauernbrot or similar), cured ham (Black Forest or Westphalian), kosher salt, black pepper, optional German mustard

Full Ingredients

For Two Strammer Max Sandwiches

• 2 slices rustic rye bread, 1/2 inch thick (about 60 g each)
• 2 tsp unsalted butter, softened (1 tsp per slice)
• 4 thin slices cured ham, such as Black Forest or Westphalian (about 60 g total)
• 2 small dill pickles (gherkin), thinly sliced (about 60 g total)
• 2 large eggs
• 1 tbsp clarified butter (Butterschmalz) for frying eggs
• 1 tbsp finely snipped fresh chives
• 1/8 tsp kosher salt (or to taste)
• 1/8 tsp freshly ground black pepper (or to taste)
• Optional: 2 tsp sharp German mustard

Step-by-Step Instructions

Step 1: Prep and preheat

If you want to keep the toast warm between steps, preheat your oven to 200°F (95°C). Snip the chives and thinly slice the pickles. Set a 10-inch nonstick or cast-iron skillet over medium heat for 2 minutes to preheat.

Step 2: Lightly toast the rye

Add the rye slices to the dry skillet and toast for 1–2 minutes per side until the surfaces feel dry and lightly crisp but not brittle. Transfer to a tray and keep warm in the oven if using.

Step 3: Butter and layer the ham

Spread 1 teaspoon softened butter over each slice of warm rye. Lay 2 slices of cured ham on each piece, letting them ruffle slightly for height and texture. Return to the warm oven while you cook the eggs.

Step 4: Fry sunny-side-up eggs

In the same skillet, melt 1 tablespoon clarified butter over medium-low heat. Crack in the eggs, keeping them separate. Cook without moving until the whites are set and edges are just crisp, 2–3 minutes. For fully set whites without flipping, cover the pan for 30–45 seconds near the end. Season each egg with a pinch of salt and a few grinds of pepper.

Step 5: Assemble with pickles and egg

Arrange the pickle slices over the ham (concentrate them in the center so the egg sits securely). Slide one egg onto each slice. Sprinkle generously with chives and a final twist of black pepper. If using mustard, spread a thin stripe on the side of the plate or under the butter for a sharper bite.

Step 6: Serve immediately

Serve at once while the rye is crisp and the yolk is still runny. This is excellent with a simple salad or a cold lager.

Pro Tips

• Use clarified butter to get lacy, crisp egg edges without burning.
• Pat pickle slices dry with a paper towel to keep the bread from getting soggy.
• If your skillet runs hot, lower the heat and cover briefly to set the whites while keeping the yolk runny.
• Rye should be thick-cut (about 1/2 inch) so it stays sturdy under the egg.
• Want warmer ham? Briefly warm the ham in the hot pan for 20–30 seconds before assembling.

Variations

• Cheese Lover: Add a thin slice of Emmental or aged Gouda over the ham and briefly broil (30–60 seconds) before topping with the egg.
• Speck & Onion: Swap ham for Tyrolean speck or prosciutto and add a few quick-sautéed onion rings.
• Herb Garden: Replace chives with a mix of chives and parsley or scatter thinly sliced radishes for extra crunch.

Storage & Make-Ahead

This sandwich is best assembled and eaten immediately. You can slice pickles and snip chives up to 1 day ahead (refrigerate separately in sealed containers), and pre-soften the butter 30 minutes before cooking. Toast and eggs do not hold well; avoid refrigeration or freezing assembled sandwiches.

Nutrition (per serving)

Approximate: 390–420 calories; 20 g protein; 22 g fat; 31 g carbohydrates; 2 g fiber; 900 mg sodium. Values will vary with bread, ham, and pickle brands.