BREAKFAST, LUNCH, GASTRO PUB - YOU DECIDE

Strammer Max

                                                                 Photo: Todd Coleman

This hearty German sandwich on thick-sliced country bread calls on a classic combination: cured ham and fried eggs. 

SERVES 2

4 tbsp. unsalted butter

2 ½″-thick slices country bread

4 slices prosciutto

2 eggs

1 tbsp. finely chopped chives

Kosher salt and freshly ground black pepper, to taste

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.

This article was first published in Saveur in Issue #137

Posted by Chef Bill Brooks, Corporate Chef, U.S. Foodservice, Inc

Opinions expressed are my own and do not necessarily

reflect those of U.S. Foodservice, Inc