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Bavarian Strammer Max Sandwich

By chef Leonhard Wenzel

Classic recipe for a German sandwich, popular mainly in Bavaria and Berlin. It is a toasted open-faced sandwich with cheese, ham and a fried egg.

10 min
Easy

2 min prep · 8 min cook

Bavarian Strammer Max Sandwich
475 kcal · per serving
Protein 31g Carbs 21g Fat 28g
Ingredients

What you will need

6 items · serves 1
  • Ham 2 slice
  • Eggs 2 pcs
  • Cheese slices 2 slice
  • Bread 1 slice
  • Spring Onion 0.25 pcs
  • Butter 5 g

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Method

Steps to cook

6 steps · 8 min cook

  1. Prepare the ingredients. Prepare all the ingredients - we'll be cooking with them in a moment.

  2. Slice the spring onions. Slice the spring onions into thin rounds.

  3. Cut a slice of bread. Cut a nice thick slice of bread.

  4. Toast the bread and fry the eggs. Toast the bread in a pan with a little oil or butter for about 1-2 minutes over medium heat, and in the same pan crack the eggs and cook sunny-side-up eggs for about 2-3 minutes, until the whites set.

  5. Add the ham and cheese. When one side of the bread is toasted, flip it and place ham and cheese on the toasted side so they warm slightly while the other side toasts.

  6. Serve. Place the cooked egg on top of the bread, sprinkle with spring onions and serve.

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