Fried meat loaf with fried egg with pea and carrot vegetables

Name: Fried meat loaf with fried egg with pea and carrot vegetables
Cook time: 20 min
Total time: 20 min
Yield: 2
Ingredients: 2 medium-sized onions; 2-3 stem(s) Parsley; 1 TEASPOON Butter; 7-10 Tbsp or margarine; 1 package (450 g) frozen peas and carrots; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 1 pinch Sugar; 50 ml Vegetable broth (instant); 1 TEASPOON Oil; 2 discs Meat or liver loaf (approx. 150 g each); 2 Eggs (size M)

AUTHOR
Xavier Baldwin

DIFFICULTY
easy

RATING

COOK TIME
20 mins

TOTAL TIME
20 mins

Ingredients

Servings: 2

2 medium-sized onions
2-3 stem(s) Parsley
1 TEASPOON Butter
7-10 Tbsp or margarine
1 package (450 g) frozen peas and carrots
7-10 Tbsp Salt
7-10 Tbsp Pepper
1 pinch Sugar
50 ml Vegetable broth (instant)
1 TEASPOON Oil
2 discs Meat or liver loaf (approx. 150 g each)
2 Eggs (size M)

Directions

1
Peel onions, finely dice 1 onion and cut the other one into rings. Heat the fat in a pot and fry the onion cubes in it until golden brown. Add the frozen peas and carrots.
2
Season with salt, pepper and sugar. Add the stock. Cover and stew for about 6 minutes. Wash parsley, dab dry and chop finely, except for a little bit for garnishing. In the meantime heat oil in a pan.
3
Halve the Leberkäse and fry on each side until golden brown. Add onion rings in between and fry. Remove everything and keep warm. Fry fried eggs in the frying fat. Mix parsley into the vegetables.
4
Season eggs with salt and pepper. Arrange Leberkäse with fried egg, vegetables and onion rings on plates. Garnish with remaining parsley. Serve with farmhouse bread.