Strammer Max

Name: Strammer Max
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Cuisine: Germany
Ingredients: 4 slices rye bread or mixed-grain bread (about ½ inch / 1 cm thick); 4 slices cooked ham (about 4 oz / 115 g total); 4 large eggs; 2 tbsp (30 g) butter, divided; Salt and freshly ground black pepper, to taste; 4 small gherkins or cornichons, for serving; Optional: 4 tsp (20 g) Dijon mustard

Strammer Max Say it: SHTRAH-mer MAHKS

By the Passport Plate editors. Published November 12, 2026.

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Strammer Max is a classic open-faced sandwich originating in Berlin and popular throughout Germany. It features a slice of hearty bread topped with warm ham and a fried egg, often served for a quick breakfast, brunch, or lunch in pubs and homes. The contrast of crispy toasted bread, salty ham, and a perfectly cooked egg with a runny yolk creates a rich, satisfying bite that is both simple and comforting. Pickled gherkins are the traditional accompaniment, cutting through the richness with bright acidity.

Strammer Max

Pronounced SHTRAH-mer MAHKS

Serves: 4
Prep: 10 min
Cook: 15 min
Total: 25 min
Level: Easy

Also nut-free.

Allergens: contains gluten, egg, milk. Check labels on packaged ingredients.

Ingredients

4 servings

4 slices rye bread or mixed-grain bread (about ½ inch / 1 cm thick)
4 slices cooked ham (about 4 oz / 115 g total)
4 large eggs
2 tbsp (30 g)30 g (2 tbsp) butter, divided
Salt and freshly ground black pepper, to taste
4 small gherkins or cornichons, for serving
Optional: 4 tsp (20 g) Dijon mustard

Method

Toast the bread slices until golden brown and crisp, either in a toaster or under the broiler for 2–3 minutes per side.
Melt 1 tablespoon (15 g) of the butter in a large skillet over medium heat.
Add the ham slices and warm them gently for 30–45 seconds on each side until the edges begin to brown slightly; remove and keep warm.
Add the remaining 1 tablespoon (15 g) butter to the skillet. Once it foams, crack in the eggs and fry sunny-side up until the whites are fully set but the yolks remain runny, about 3–4 minutes. Season with salt and pepper.
If using mustard, spread a thin layer on each slice of toasted bread.
Place one slice of warm ham on each piece of toast.
Top each with a fried egg.
Serve immediately with whole or sliced gherkins on the side.

Regional variants

In Bavaria and other southern regions, a cheese-topped version melts a slice of Emmental or Gouda over the ham before adding the egg. Vegetarian adaptations sometimes replace the ham with sautéed mushrooms or spinach.

Cook's notes

Use a sturdy rye or sourdough bread that can support the toppings without turning soggy.
Keep the egg yolks runny so they can be broken and mixed into the ham and bread for extra richness.
Frying the eggs in the same pan as the ham infuses them with a bit of savory flavor.

Serve with

Pickled gherkins, a simple green salad, or a cold German beer.

Make ahead and storage

Best enjoyed fresh. Toast the bread and warm the ham in advance; fry the eggs right before serving.

Strammer Max