Munich onion meat with fried egg

Name: Munich onion meat with fried egg
Cook time: 1 h
Total time: 1 h
Yield: 2
Ingredients: 1 bunch of greens; 7-10 Tbsp Salt; 2 Bay leaves; 7-10 Tbsp some juniper berries; 2 Cloves; 400 g Breast of ox; 200 g red onions; 2 TABLESPOONS clarified butter; 1/4 l Beef stock; 1 TABLESPOON dark sauce thickener; 7-10 Tbsp Pepper; 2 discs farmhouse bread; 2 TABLESPOONS grainy mustard; 2 Eggs; 150 g sweet-sour vegetables; 7-10 Tbsp Chervil

AUTHOR
Shirley Vincent

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 2

1 bunch of greens
7-10 Tbsp Salt
2 Bay leaves
7-10 Tbsp some juniper berries
2 Cloves
400 g Breast of ox
200 g red onions
2 TABLESPOONS clarified butter
1/4 l Beef stock
1 TABLESPOON dark sauce thickener
7-10 Tbsp Pepper
2 discs farmhouse bread
2 TABLESPOONS grainy mustard
2 Eggs
150 g sweet-sour vegetables
7-10 Tbsp Chervil

Directions

1
Clean, wash and cut the soup greens into small pieces. Bring salt water and soup greens to the boil. Season with laurel, juniper berries and cloves. Wash the brisket and cook for about 45 minutes. In the meantime peel onions and cut them into rings.
2
Fry briefly in 1 tablespoon hot clarified butter. Deglaze with stock, bring to the boil. Sprinkle with sauce thickener. Season with salt and pepper. Spread bread slices with mustard and place on plates. Cut ox breast into slices. Fry in the remaining hot clarified butter for 1 minute on each side. Season with salt and pepper. Beat the eggs and fry them in the cooking fat as fried eggs.
3
Cut ox breast into slices. Fry in the remaining hot clarified butter for 1 minute on each side. Season with salt and pepper. Beat the eggs and fry them in the cooking fat as fried eggs. Arrange slices of bread with brisket of beef, fried egg and onion sauce. Serve garnished with sweet and sour vegetables and chervil
4
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