By BittersBerg Admin



For the pesto, grate parmesan finely. Lightly toast the pine nuts in a pan over medium heat. Blend the herbs together with the parmesan, pine nuts and olive oil in a blender to make a pesto.

Heat a large skillet, melt 4 tsp butter in it. Toast breads on both sides over medium heat for 1-2 minutes each until golden brown.

For the fried eggs, heat a non-stick skillet with 1 tsp butter, add eggs to skillet and fry over medium heat for 2-3 minutes to make fried eggs. Season with salt and pepper.

Spread each bread slice with a little pesto and top with ham. Spread ham with tartar sauce and top with fried eggs.

Strammer Max can also be topped with some arugula, cheese and cress.

Preparation time: 20 minutes
Nutritional values per serving: 554.2 kcal / 2311.7 kj

  • Carbohydrates 32,7 g
  • Protein 29,2 g
  • Fat 33,1 g


For 4 servings

  • 4 slices rye bread
  • 5 tsp butter
  • 8 eggs
  • 8 slices of smoked ham
  • 4 teaspoons tartar sauce
  • 15 g parsley
  • 15 g basil
  • 30 g parmesan
  • 20 g pine nuts
  • 3 tablespoons olive oil
  • salt, pepper
  • (Gouda, arugula, cress)