Frozen grilled Egg Yolk on a Ham Toastie

This is a pimped up version of an old German classic:  Strammer Max   or strong max

Today we prepared some dishes that are from the old times, Mother or Grandmother recipes taken up to the 21 century.

Many chefs are going back to traditional recipes and are using the basic ingredients to make something that is in today's restaurant style. The old classics in a new interpretation showing the generation now, that these are as tasty as the modern food.

Nearly forgotten vegetables, poor people food, eating meat from nose to tail. All this styles are found in many kitchens.

Strammer Max is basic: a good piece of sourdough farmer bread, very good air dried raw ham and some fried eggs on top, served with some gherkins.

Freeze the fresh eggs in the carton for at least 48 hours, get them out 3 hours before you cook them.

Out take on that was a frozen egg yolk that was thawed and grilled and set on the ham.
Homemade "caviar" from pearl sago as a bonus on top.

With a ring cutter make some discs of bread and toast them in butter in a pan.
Add a slice of raw ham on each.
In the same pan grill the egg yolks and flatten them a bit.
Set it on top.

In a small pot in water with curcuma, smoked paprika and salt cook the pearl sago until clear. Takes about 20 min, drain and mix with a little shoyo.

We served it with a second starter.
A toasties with smoked trout cream.