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Stramme Lotte | Berlin Brunch Classic with Ham & Fried Egg
(0)
15 min
Quick
Knuspr-Küche
Die feine Berliner Schwester des Strammen Max: Kross in Butter geröstetes Bauernbrot, belegt mit saftigem Kochschinken, cremig geschmolzenem Gouda und gekrönt von zwei sonnigen Spiegeleiern. Vollendet mit frischem Schnittlauch und knackigen Gewürzgurken – herzhafter Brunchgenuss in 15 Minuten.
Preparation method
Slice the farmhouse bread. Heat half of the butter in a large pan and toast the bread slices on both sides until golden brown and wonderfully crispy. Then place onto plates or an ovenproof dish.
Generously top the toasted bread slices with the tender cooked ham slices. Cover with Gouda and warm either briefly in a preheated oven with the grill function or in a pan with a lid until the cheese gently melts.
Melt the remaining butter in the pan over medium heat. Carefully crack the eggs and fry them slowly sunny-side up until the egg whites are set, but the yolks remain wonderfully creamy and runny. Season with a pinch of salt and pepper.
Chef's tip
For a subtle spicy kick, you can spread a very thin layer of medium-hot mustard onto the warm, toasted bread before topping it.
30 min
Under an hour
