Easy & Traditional German Strammer Max — Homemade “German Toasted Max” (Healthy Weeknight Recipe)

German Strammer Max translates to "German Toasted Max" in English. I still remember the first time I tried this rustic, comforting open-faced sandwich on a rainy afternoon in Berlin — warm bread, savory ham, and a runny egg that oozed into every bite. This easy, traditional, and surprisingly healthy version of the German Strammer Max is perfect for weeknight dinners, lazy weekend brunches, or a cozy Sunday family meal.

🧂 Ingredients:

• 2 slices hearty rye or sourdough bread (use gluten-free bread to make it GF)
• 2 tsp butter or olive oil (use avocado oil for heart-healthy fat)
• 4 slices good-quality ham (smoked or Black Forest ham). For vegetarian swap: use marinated tempeh or smoked tofu slices.
• 2 large eggs (or vegan egg substitute / scrambled tofu)
• 1 tsp Dijon mustard (optional, for a tangy layer)
• 1–2 tbsp pickled gherkins or cornichons, thinly sliced (optional)
• Freshly ground black pepper, to taste
• Sea salt, to taste
• Fresh parsley or chives, chopped, for garnish
• Optional: 1/2 avocado, sliced (adds creaminess and healthy fats)

👩‍🍳 Directions:

1. Preheat a skillet over medium heat and lightly toast the bread: 1–2 minutes per side until golden. (Tip: butter the bread lightly for extra flavor.)
2. Spread Dijon mustard on each toasted slice, if using.
3. Layer 2 slices of ham evenly on each piece of toast.
4. In the same skillet, add 1 tsp butter or oil and crack in the eggs. Fry sunny-side-up for 3–4 minutes until whites are set but yolks remain runny. For over-easy eggs, flip and cook an additional 30–45 seconds. (Tip: cover the pan for 30 seconds to help whites set without overcooking yolks.)
5. Carefully place one fried egg on top of each ham-covered toast.
6. Season with salt and plenty of freshly ground black pepper. Add pickled gherkins and avocado slices if using.
7. Garnish with chopped parsley or chives and serve immediately. Enjoy while the yolk is still runny for that classic Strammer Max experience!

Cooking time: ~10–12 minutes total. Hands-on time: ~8 minutes.

💡 Tips & Variations:

• Low-carb / Keto: Swap bread for toasted thick-cut grilled aubergine slices, portobello caps, or cloud bread.
• Vegan: Use smoked tofu or seitan “ham” + pan-fried tofu scramble or commercial vegan egg for that runny texture. Finish with vegan butter or olive oil.
• Gluten-free: Use a sturdy gluten-free sourdough or rye-style loaf.
• Healthier fats: Replace butter with olive oil or mashed avocado for heart-healthy monounsaturated fats.
• Extra flavor: Add a slice of gooey cheese (Gruyère or Swiss) and melt under a broiler for 1–2 minutes for a richer version.
• Serve with: A crisp green salad, pickled cucumbers, roasted potatoes, or a simple bowl of tomato soup.
• Leftovers & storage: If you have leftover components, store ham and eggs separately. Keep toasted bread in an airtight container for up to 1 day (best eaten fresh). Reheat eggs gently in a skillet or microwave for 20–30 seconds; re-toast bread before assembling to keep it from going soggy.

🩺 Health & Lifestyle Tie-in:
Eggs provide high-quality protein and essential nutrients like choline, while using whole-grain or sourdough bread adds fiber for digestion. Choose lean ham or plant-based alternatives to reduce saturated fat. Small, mindful swaps — like using avocado or olive oil instead of extra butter and adding greens to the plate — can make this comforting classic a balanced meal. Eating well now is an investment in long-term health (and can help you avoid extra health costs later), so simple homemade dishes like this are both delicious and practical.

❤️ Conclusion:
If you make this German Strammer Max (German Toasted Max), I’d love to see your version — tag me or drop a photo in the comments. It’s one of those cozy, nostalgic recipes that’s easy to adapt and always feels like a warm hug on a plate. Happy cooking!

#fblifestyle

German Toasted Max

A rustic open-faced sandwich featuring warm bread, savory ham, and a runny egg, perfect for weeknight dinners or weekend brunches.

Print Recipe Pin Recipe

Prep Time 8 minutes mins

Cook Time 12 minutes mins

Total Time 20 minutes mins

Servings: 2 servings

Course: Breakfast, Dinner, Lunch

Cuisine: European, German

Calories: 400

Ingredients Method Notes

Ingredients

  

Bread and Spreads

• 2 slices hearty rye or sourdough bread Use gluten-free bread for a GF option.
• 2 tsp butter or olive oil Use avocado oil for heart-healthy fat.
• 1 tsp Dijon mustard Optional, for a tangy layer.

Main Ingredients

• 4 slices good-quality ham Smoked or Black Forest ham. For vegetarian swap: use marinated tempeh or smoked tofu slices.
• 2 large eggs Or vegan egg substitute / scrambled tofu.

Garnishes and Extras

• 1-2 tbsp pickled gherkins or cornichons, thinly sliced Optional.
• 1/2 avocado sliced Adds creaminess and healthy fats, optional.
• Freshly ground black pepper To taste.
• Sea salt To taste.
• Fresh parsley or chives, chopped For garnish.

Method

 

Preparation

1. Preheat a skillet over medium heat and lightly toast the bread for 1–2 minutes per side until golden.
2. Spread Dijon mustard on each toasted slice, if using.
3. Layer 2 slices of ham evenly on each piece of toast.

Cooking

1. In the same skillet, add 1 tsp butter or oil and crack in the eggs. Fry sunny-side-up for 3–4 minutes until whites are set but yolks remain runny.
2. For over-easy eggs, flip and cook an additional 30–45 seconds.
3. Carefully place one fried egg on top of each ham-covered toast.
4. Season with salt and plenty of freshly ground black pepper. Add pickled gherkins and avocado slices if using.
5. Garnish with chopped parsley or chives and serve immediately.

Notes

Low-carb/Keto: Swap bread for toasted thick-cut grilled aubergine slices, portobello caps, or cloud bread. Vegan: Use smoked tofu or seitan 'ham' and pan-fried tofu scramble or commercial vegan egg. Healthier fats: Replace butter with olive oil or mashed avocado.