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.
Strammer Max
Ingredients
This hearty German sandwich on thick-sliced country bread calls on a classic combination: cured ham and fried eggs.
Yield: serves 2
Ingredients
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4 tbsp. unsalted butter
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2 1⁄2" -thick slices country bread
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4 slices prosciutto
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2 eggs
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1 tbsp. finely chopped chives
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Kosher salt and freshly ground black pepper, to taste
Instructions
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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.
- 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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