Strammer Max
This hearty German sandwich on thick-sliced country bread calls on a classic combination: cured ham and fried eggs. This recipe first appeared in our April 2011 special Sandwich Issue with author Daniel Pinkwater's article Say My Name.
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Credit: Todd Coleman
SERVES 2
4 tbsp. unsalted butter
2 ½″-thick slices country bread
4 slices prosciutto
2 eggs
1 tbsp. finely chopped chives
Kosher salt and freshly ground black pepper, to taste
Heat 4 tbsp. butter in a 10″ skillet over medium-high heat. Add bread slices and cook, turning once, until golden brown, 5–6 minutes. Transfer bread to a plate and top each with 2 slices prosciutto. Heat remaining butter in skillet and add eggs; cook until whites are cooked through and yolks are still runny, 2–3 minutes. Top each sandwich with 1 egg, and sprinkle with ½ tbsp. chives and salt and pepper. Serve hot.
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