Leberkäse skewers with egg cream

Name: Leberkäse skewers with egg cream
Cook time: 40 min
Total time: 40 min
Yield: 8
Ingredients: 16 Eggs (size M); 4 discs (approx. 250 g) farmhouse bread; 800 g Meatloaf; 3 TABLESPOONS Butter; 3 TABLESPOONS Oil; 1 collar Parsley; 200 g Salad Mayonnaise; 200 g Schmand; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 7-10 Tbsp little wooden skewers

AUTHOR
Harley Romero

DIFFICULTY
easy

RATING

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 8

16 Eggs (size M)
4 discs (approx. 250 g) farmhouse bread
800 g Meatloaf
3 TABLESPOONS Butter
3 TABLESPOONS Oil
1 collar Parsley
200 g Salad Mayonnaise
200 g Schmand
7-10 Tbsp Salt
7-10 Tbsp Pepper
7-10 Tbsp little wooden skewers

Directions

1
Boil eggs in boiling water for about 10 minutes. Quench cold, peel and let them cool down. Cut bread slices into 5 pieces each. Cut Leberkäse into thick slices and into correspondingly large cubes
2
Heat butter in a large pan, toast bread in it from each side until golden brown, take it out and let it drip off on kitchen paper. Heat the oil in the pan and fry the meatloaf on both sides
3
Wash the parsley, shake dry. Pluck off leaves and chop finely. Set something aside for garnishing. Chop the eggs, mix with mayonnaise and sour cream. Stir in parsley, season with salt and pepper. Spread the bread pieces with some egg cream. Stick Leberkäse on top and sprinkle with remaining parsley. Add the rest of the egg cream. Serve with chive breads with cream cheese