Ham & egg on rye toast

Name: Ham & egg on rye toast
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Yield: 2
Cuisine: German
Ingredients: 180 g Sliced mixed rye and wheat bread; 100 g Cooked ham; 200 g Egg, without shell; 15 g Butter; 80 g Pickled gherkins; 160 g Tomato; 1 g Black pepper

A German open sandwich with ham, fried egg and pickles.

Estimated total time: 15 minutes2 portionsAbout 500 kcal per portion

Ham & egg on rye toast — representative dish photograph — Photo: Kobako · CC BY-SA 2.5 · Photo source. Representative dish photograph; ingredients, garnishes and presentation may differ. Resized and JPEG-compressed; displayed with responsive cropping.

Ingredients for 2 portions

180 g Sliced mixed rye and wheat bread
100 g Cooked ham
200 g Egg, without shell
15 g Butter
80 g Pickled gherkins
160 g Tomato
1 g Black pepper

Method

Slice the tomato and pickles and lay out the ham. Warm a large frying pan.
Toast the bread in half the butter for 2 minutes per side, then transfer to plates and add ham.
Add remaining butter to the pan and fry eggs until the whites and centres are set to your preference.
Place eggs over the ham, add pepper and serve with the tomato and pickles.

Uses ready-to-eat cooked ham. Rye bread may also contain wheat. No extra cheese is counted. Timing is an editorial estimate for two portions, including the preparation described; larger batches can take longer. Not kitchen-tested by Schmackig.

Strammer Max

Allergens and ingredient checks

Listed allergens: eggs, gluten, milk, mustard. Check actual packaging and cross-contact information. Nutrition is estimated from ingredient weights; recipe suitability depends on the specified products.

Recipe / dish reference

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