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Westfälischer Schinken auf Pumpernickel

Pork · Westfälischer Schinken

The classic German breakfast or supper plate — paper-thin slices of beech-smoked Westphalia ham on dense pumpernickel, with butter, gherkins, and a soft-boiled egg. Twenty minutes of prep for a meal that tastes of the Black Forest.

Serves 2Prep 10 minCook 7 min

What you'll need

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Ingredients & method

Ingredients

  • 120 g Westfälischer Schinken, sliced paper-thin
  • 4 thick slices of pumpernickel bread
  • 60 g unsalted European-style butter, softened
  • 4 large eggs
  • 6 small Spreewald gherkins
  • Freshly cracked black pepper
  • 1 small handful of cress or chives, chopped

Method

  1. 1Bring the ham and butter to room temperature 30 minutes before serving.
  2. 2Soft-boil the eggs: lower into rapidly simmering water, cook 6.5 minutes for a runny yolk and just-set white. Plunge into ice water for 30 seconds, then peel.
  3. 3Spread the pumpernickel slices generously with butter, edge to edge.
  4. 4Drape 3 to 4 slices of ham over each piece — let them fold loosely.
  5. 5Halve the eggs lengthways. Place 2 halves alongside each plate of bread, with gherkins on the side.
  6. 6Crack pepper over the eggs. Scatter cress over the top. Eat with a knife and fork.

Chef's tip
Pumpernickel and Westfälischer Schinken are both intensely flavoured — soft butter is what bridges them. Don't substitute margarine; use the best butter you can find.

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