Strammer Max (German ham and eggs sandwich)

A Strammer Max sandwich, in German cuisine, is a scrumptious egg and ham open-faced sandwich with a funny name. It's a staple at traditional eateries and in private homes, especially as a breakfast food, of course. 
The name is funny because it kind of carries a double meaning: it could be roughly translated as 'Strapping Max' but it also goes as a nickname for a guy's parts. This is owed to the belief that such hearty food (eggs and ham) can do wonders for any man, boosting his virility or something.

Aaaanyway, beyond the nod to the double meaning name, it's a fast and yummy food. The only tricky part is not overcooking the eggs, since the runnier the yolk, the more delicious your sandwich will be.
Recipe source: Saveur.

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Ingredients (serves 1-2):

• 2 tablespoons butter
• 2 slices of German rye bread
• 3 slices of Speck (a German bacon-like ham)
• 2 eggs
• salt
• freshly grated black pepper

Heat half of the butter in a large skillet or frying pan over medium-high heat. Add the bread slices and cook, turning once, until they're golden brown. This will take about 5-6 minutes. 

Transfer the crispy bread to a plate and top each slice with 2 slices of Speck. 

Heat the remaining butter in the pan and add the eggs; cook until the whites are cooked through but the yolks are still runny, about 2-3 minutes. Top each tartine with 1 runny yolk egg, and sprinkle with  salt and pepper to taste. You might want to go easy on the salt since Speck can be quite salty in itself. Serve hot.

It's done, dig in!