Grenadier March with fried eggs

Ingredients for 4 servings:

• 100 g pasta (spirelli)
• 350 g jacket potatoes, boiled, peeled
• 2 dumplings (bread rolls)
• 250 g meat sausage
• 2 onions, peeled
• 4 tbsp butter
• salt and pepper
• 4 eggs

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 40 minutes

Also good with leftover meat from Sunday

Add the pasta to boiling water and cook according to the package instructions, rinse with cold water and drain well. Cut the peeled potatoes and dumplings into thin slices. Now cut the sausage into large cubes and the onions into small cubes. Heat a large pan over medium heat. Brown 3 tablespoons of butter in it. Fry the sausage until crispy, turning often. Add the potatoes and bread dumplings and fry until browned on the underside, turning frequently and fry until crispy. Add the diced onion and pasta and fry briefly. Season to taste with salt and pepper. Serve. Add 1 tablespoon of butter to the pan, break in the eggs, fry and season. Divide between plates and serve.