Leberkäse on balsamic lentils
easy
60 mins
60 mins
Ingredients
- 250 g Carrots
- 250 g Leeks (leek)
- 1 medium onion
- 4-5 Tbsp Oil
- 1 TEASPOON dried marjoram
- 7-10 Tbsp Pepper
- 1 TABLESPOON Tomato paste
- 750 ml Vegetable broth (instant)
- 300 g Dish lenses
- 5 Eggs (size M)
- 7-10 Tbsp Salt
- 50 g Flour
- 75 g Breadcrumbs
- 300 g Meatloaf
- 15 g Butter or margarine
- 100 g Whipped cream
- 3 TABLESPOONS Balsamic vinegar
- 7-10 Tbsp fresh marjoram
Directions
- 1
Clean, wash and finely dice the carrots and leek. Peel and finely dice the onion. Heat 2 tablespoons of oil in a pot and fry the onion in it. Add vegetables and marjoram, also braise briefly and season with pepper. Stir in the tomato paste, add the broth and the lentils.
- 2
Bring to the boil, cover and cook over medium heat for about 30 minutes. Put 1 egg in a deep dish and beat with a little salt and pepper. Put the flour and breadcrumbs in deep plates as well. Halve slices of liver cheese diagonally and turn them first in flour, then in egg and finally in breadcrumbs. Heat the remaining oil in a large coated pan and fry the breaded slices until golden brown, turning them over. Keep warm and clean the pan. Heat the fat in the frying pan, break 4 eggs and let them slide one by one into the pan. Fry over medium heat and season with salt and pepper. Stir the cream into the lentil vegetables and season with vinegar, salt and pepper.
- 3
Keep warm and clean the pan. Heat the fat in the frying pan, break 4 eggs and let them slide one by one into the pan. Fry over medium heat and season with salt and pepper. Stir the cream into the lentil vegetables and season with vinegar, salt and pepper. Place the lentil vegetables on a deep dish, arrange the meat loaf and fried eggs on top. Serve garnished with fresh marjoram as desired
Nutrition Facts
640 kcal
57 g
31 g
32 g
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