Leberkäs with Fried Egg, Potato Salad and Mustard

Ingredients

• 600 g potatoes (small)
• 50 g bacon (finely chopped)
• 1 bunch radishes
• 1 onion
• 150 ml meat broth
• 5 tbsp wine vinegar
• 1 tsp sharp mustard
• 4 tbsp Vegetable oil
• Salt
• freshly ground pepper
• 3 tbsp chives rolls
• 1 pork loaf (500 g in aluminum form for baking)
• 2 tsp clarified butter
• 8 eggs
• Salt
• freshly ground pepper
• medium sharp mustard

Instructions

1. 1.

   Preheat the oven to 180°C (convection 160°C) and bake the pork loaf on the middle rack for 1 hour until golden brown. Remove, let rest 10 minutes, then remove from the aluminum form and slice.

2. 2.

   For the salad wash the potatoes, boil in salted water for about 30 minutes, steam off, peel and cut into thin slices. Fry the bacon briefly in a pan, cool. Wash, trim and slice radishes thinly or shave. Peel and finely chop the onion. Boil the broth and vinegar, then add onions, salt, pepper and mustard; pour over potato slices. Let stand 15 minutes, stir in oil, bacon and radishes, taste again, finally fold in chives rolls.

3. 3.

   Heat clarified butter in a wide pan and fry 8 sunny‑side up eggs. Season with salt and pepper.

4. 4.

   Serve the pork loaf with fried eggs and potato salad. Pair with a glass of light beer and mustard.