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STRAMMER
MAX (Mighty Max
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Print Recipe
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Take
a slice of solid bread, such as Pumpernickel, Jewish Rye, or
German Roggenbrot. For best results, it needs to be a dense
bread that does not easily fall apart. If no solid bread is
available, use whatever you can get and toast it. Spread the
bread with butter or Mayonnaise, or even Miracle whip. What also
works, is a Mayo-Mustard spread. For goodness sake, don’t use
Margarine. |
Add a layer of thick slices of
baked ham, preferably from leftover dinner-ham—warm it up a
little in the Microwave first. Or you can also use a ½-inch
slice of Leberkäse from a German butcher. I hate to even
mention it, but if you’re really desperate, even a thick slice
of American Bologna would work. |
Fry two eggs, sunny side up in
butter. (over easy works too) Place fried eggs on top of
ham and serve with sweet pickle slices. Drink a decent beer with it—from
a glass, not a bottle. This is a lunch staple found in
most pubs in Germany. It’s
easy to prepare, tastes great and is fun to eat. |
The easiest way to
eat this construct, is to use the European method of using
knife-and-fork in unison. It’s like cutting a steak, except
that you don’t switch hands and never let go of either utensil
(unless you want to take a drink). In other words, the fork
remains in your left hand and the knife in your right. Turn the
fork tines down and stick into the edge of the sandwich, with a
sharp knife—cut behind it to detach a bite-sized piece from
the sandwich. Bring the fork up to your mouth—still upside
down— and slide it off your fork. Repeat this process until
you’re done. If this is too much work, just pick the whole
thing up and take a bite. It gets kind of messy though,
especially when you get to the yolk. |
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