Vegan German Ham and Egg Sandwich with Fried Pickles („Strammer Max“)

To us, „Strammer Max“ is the ultimate German pub food: a thick slice of buttered bread, ham, a fried egg on top, and a slice of pickled gherkin on the side of the plate. It's the kind of dish that somehow works any time of day, whether that's breakfast, lunch, or dinner. It's hearty, uncomplicated, classic, and honestly a little nostalgic for me. I associate it with my dad, who always used to make fried egg sandwiches whenever it was just the two of us for dinner when I was a kid.

But today I'm making the vegan version, which isn't nearly as complicated as you might think. The vegan fried egg is based on silken tofu and gets fried in sizzling vegan butter until the edges are nice and crispy (I picked up this great tip from Richard Makin). We're topping it with vegan ham and cheese slices, fresh chives, and, as a little modern side, fried pickled gherkins with a crispy coating.

What's the Key to the Vegan Fried Eggs?

The trick is kala namak, Indian black salt. It has a sulfurous smell that's strongly reminiscent of eggs — that's exactly what makes our tofu „egg“ actually taste like a fried egg. Turmeric gives the „yolk“ its yellow color. You can find kala namak at Asian grocery stores, well-stocked health food stores, or online. If you can't get your hands on it, you can leave it out, but the dish will taste less like egg and more like savory tofu.

And What About the Fried Pickles?

As a side, they're of course totally optional, but I was looking for a small savory snack that goes well with the sandwich, and fried pickled gherkins are a 10/10 for that. To make them, the gherkins are halved and coated in gluten-free flour, a mustard-water mixture, and gluten-free breadcrumbs, then pan-fried, deep-fried, or cooked in the oven or air fryer, depending on your mood and how much time you have. The result is crispy on the outside, while staying crunchy, juicy, and wonderfully tangy on the inside.

And Now It's Gluten-Free Too!

Today, our vegan fried egg lands on gluten-free Vitamin Bread from Schär, which nails that homemade „Strammer Max“ vibe perfectly. Schär makes the gluten-free sourdough for it themselves, with a lot of baking passion and patience — and you can really taste that. The bread has no preservatives, yet it stays moist and flavorful, and it turns crunchy rather than just dry in the toaster. That makes it the ideal base for this recipe for anyone who wants or needs to go gluten-free.

If this has whetted your appetite, check out our vegan breakfast sandwich with silken tofu patties or our vegan grilled cheese sandwich — you can make both of those gluten-free too.