Leberkäse skewers with egg cream

Name: Leberkäse skewers with egg cream
Cook time: 40 min
Total time: 40 min
Yield: 20
Ingredients: 16 Eggs; 4 discs (approx. 250 g) farmhouse bread; 800 g Meatloaf; 2-3 TABLESPOONS Butter; 2-3 TABLESPOONS Oil; 1 collar Parsley; 200 g mayonnaise; 200 g Schmand; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 7-10 Tbsp wooden skewers

AUTHOR
Brooke Calhoun

DIFFICULTY
easy

RATING

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 20

16 Eggs
4 discs (approx. 250 g) farmhouse bread
800 g Meatloaf
2-3 TABLESPOONS Butter
2-3 TABLESPOONS Oil
1 collar Parsley
200 g mayonnaise
200 g Schmand
7-10 Tbsp Salt
7-10 Tbsp Pepper
7-10 Tbsp wooden skewers

Directions

1
Hard boil eggs. Quench, peel and let them cool down. Cut bread into 4-5 pieces. Cut Leberkäse first into thick slices, then into about 20 pieces.
2
Heat butter in a large frying pan. Roast the bread in it from each side until golden brown. Fry the meatloaf in hot oil on each side until golden brown.
3
Wash and finely chop the parsley. Put some parsley aside for garnishing. Chop the eggs. Mix with mayonnaise, sour cream and parsley. Season egg cream with salt and pepper.
4
Spread bread pieces with some egg cream. Stick Leberkäse on top and sprinkle with the rest of the parsley. Add the rest of the egg cream.