Strammer Max with ham and fried egg
An open country-bread toast with ham and Gouda, topped with a fried egg and chives.
Active time15 min
Cooking15 min
Total30 min
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Ingredients
- 15 g chives
- 15 g unsalted butter
- 4 raw whole eggs in their shells
- 160 g sliced cooked ham
- 60 ml sunflower oil
- ≈ ¼ tsp ground black pepper
- 2 g fine salt
- 320 g wheat and rye country bread
- 100 g sliced Gouda
Preparation
Heat a conventional oven to 150 °C. Cut the bread into thick open slices and place on a tray. Distribute all the butter, ham and Gouda over them. Bake for about 10 minutes until the cheese melts and the bread is hot.
15 g unsalted butter160 g sliced cooked ham320 g wheat and rye country bread100 g sliced Gouda- oven
- baking tray
- knife
Meanwhile, wash and dry the chives, then chop. Heat the oil in a nonstick pan over medium heat. Crack the eggs separately into a cup and slide into the pan without beating the yolks. Work in uncrowded batches sharing out the oil. Cook for about 4 minutes, then cover briefly if needed, until the whites and yolks are set and the centre reaches at least 75 °C for 30 seconds. Lift out with a spatula and let excess oil drain away.
15 g chives4 raw whole eggs in their shells60 ml sunflower oil- nonstick pan
- lid
- cup
- spatula
- thermometer
Set the fried eggs on the hot toast. Add all the salt, pepper and chives. Serve at once.
≈ ¼ tsp ground black pepper2 g fine salt- spatula
Allergens
- Eggs
- Gluten
- Milk
Composition to check for: Celery, Crustaceans, Fish, Lupin, Molluscs, Mustard, Tree nuts, Peanuts, Sesame, Soy, Sulphites.
Sources and credits
Photo: Au Menu — created with ImageGen at Roch’s request · Editorial permission from Roch for Au Menu; OpenAI terms
Au Menu · AI-generated illustration