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Ingredients (4 servings)
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500 g Faschiertes gemischt
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5 Stk. Eier
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250 g Bio-Roggenbrot
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Öl zum Braten
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Salz, Pfeffer, Majoran, Knoblauchpulver
Preparation
- Soak 50 g of the rye bread in a little water, squeeze it out well, and mix it in a bowl with the minced meat and one egg.
- Season the meat mixture generously with salt, pepper, marjoram, and a little garlic powder, knead well, and shape into 4 flat patties.
- Heat oil in a large pan and fry the patties over medium heat for about 6 to 8 minutes on each side until crispy and brown.
- In a second pan, fry the remaining 4 eggs sunny-side up, place them on top of the finished patties, and serve with the remaining rye bread.
