Strammer Max
A hearty rye sandwich topped with herb butter, ham, cucumber and fried eggs from Spoonsparrow that keeps you full for long and offers cell-protective benefits.
Ingredients
- 4 large slices of rye mixed bread
- 100 g herb butter
- 100 g cooked ham (8 slices)
- 4 eggs
- 1 Tbsp clarified butter
- 0.5 cucumber
- 8 pickles
- 2 sprigs parsley
- Salt
- Pepper
Instructions
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1.
Cut four pieces of the remaining herb butter for garnish and spread the rest over the four bread slices. Wash, dry and thinly slice the cucumber; arrange on the bread. Season with salt and pepper, then place two ham slices on each piece. Heat clarified butter in a pan over medium heat and fry four eggs to your liking, placing one egg on each bread slice.
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2.
Wash parsley, shake off excess water, set aside a few leaves, finely chop the rest. Sprinkle chopped parsley over the sandwiches. Arrange on plates, add a slice of herb butter, and garnish with the reserved parsley leaves. Serve pickles as a side.
