Breaded Leberkäse with steamed potato halves and fried eggs

Ingredients for 2 servings:

• 4 small slices of Leberkäse or 2 large slices
• 6 m.-sized potatoes, waxy
• 5 eggs
• 1 tbsp butter or margarine
• 1 tsp salt
• n. B. Flour
• e.g. breadcrumbs
• some herb butter

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 35 minutes

easy and quick to prepare

Peel the potatoes, halve them, rinse them with water, and place them flat-side down in the pan. Then add the salt and butter to the potatoes. Then add a little water (about 2 cm high) to the pan with the potatoes and cover. To begin with, set the heat to high. When it starts to boil, lower the heat slightly and let the potatoes simmer gently. It takes about 15 minutes for the potatoes to cook. You’ll know when the water has completely evaporated and the potatoes are slightly sticking to the pan. I then use a spatula to stir the potatoes into the pan and turn them over. Finally, I add a little herb butter. While the potatoes are cooking, bread the Leberkäse (meatloaf). First, coat it in flour, then dip it in a beaten egg, and finally, coat it in breadcrumbs. Fry the Leberkäse (meatloaf) in hot oil for about 2 minutes on each side. Then, cook 2 fried eggs per person in a pan with a little oil. Arrange the Leberkäse with the potatoes on a plate and place the fried eggs on top of the Leberkäse.