German cuisine · Breakfast & Eggs

Strammer Max with Turkey Breast

Thickly buttered farmhouse bread with pan-fried turkey breast and a fried egg with a runny yolk.

Ingredients · for 2 servings

• 4 slices farmhouse bread
• 300 g turkey breast fillet
• 4 eggs
• 3 tbsp butter
• 1 tbsp sunflower oil
• 1 tsp sweet paprika
• 1/2 bunch chives
• Salt, pepper

Instructions

1. Cut the turkey breast fillet across the grain into slices about 1 cm thick, pat dry and season on both sides with salt, pepper and paprika.
2. Heat the oil until very hot in a pan and fry the turkey slices for 2–3 min. per side, until golden brown outside and just cooked through inside; keep warm.
3. Toast the bread slices in the still-hot pan with 1 tbsp butter, 1 min. per side, until the edges are crisp.
4. Melt the remaining butter in a second pan over medium heat and carefully slide in the eggs.
5. Fry the eggs for 3–4 min. until the whites are fully set but the yolk is still runny, and sprinkle with salt and pepper.
6. Spread the bread thickly with the pan butter, layer the turkey slices on top, add a fried egg to each, sprinkle with chives and serve immediately.