DISH RESEARCH · Snack
Strammer Max
Alexander Herrmann’s Strammer Max toasts bread with garlic and butter, fries ham and spring onion in the same wiped pan, fries eggs separately, then assembles the bread with goat fresh cheese and sea salt.
About Strammer Max
Research draft based on the references below. These notes describe particular recipes and presentations; ingredient connections are still being reviewed.
Alexander Herrmann’s Strammer Max for BR places fried ham and spring onion, goat fresh cheese and a fried egg on each toasted bread slice. The four tablespoons of butter are divided into two equal frying portions.
Two supplied spiced-bread slices fry at medium heat in a pan with a supplied crushed garlic clove and two tablespoons of butter, until their undersides are well toasted. The bread is turned, lifted out and drained on kitchen paper.
The same pan is briefly wiped with kitchen paper and returned to the stove. The remaining two tablespoons of butter foam in it. The ham is diced, added to the pan and fried.
The spring onion is cut into diagonal slices and tossed briefly with the ham until it softens slightly. In a second pan, the two whole eggs are fried as fried eggs.
The ham cubes are lifted onto the two bread slices. Two or three portions of the supplied goat fresh cheese go on each, followed by one fried egg and a pinch of sea salt. The assembled breads are ready to serve.
Ingredients in Strammer Max
Recorded ingredient connections, rather than a complete recipe. Explore an ingredient for more detail.
Ingredient connections awaiting review. Versions and preparation vary.
Origins & food traditions
Explore the countries and cooking traditions associated with this dish. These connections do not establish a single birthplace or limit where the dish is eaten today.