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
- total
- Easy
- level
2 min prep · 8 min cook
What you will need
-
Ham 2 slice -
Eggs 2 pcs -
Cheese slices 2 slice
-
Bread 1 slice -
Spring Onion 0.25 pcs -
Butter 5 g
Cooking on the go? Open in the Goulash app to send these to your REWE, EDEKA or Knuspr basket.
Steps to cook
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Prepare the ingredients. Prepare all the ingredients - we'll be cooking with them in a moment.
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Slice the spring onions. Slice the spring onions into thin rounds.
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Cut a slice of bread. Cut a nice thick slice of bread.
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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.
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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.
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Serve. Place the cooked egg on top of the bread, sprinkle with spring onions and serve.
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