Fleckerl Pan with Beans, Meat Loaf and Egg
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Cook Time | 20 mins |
| Total Time | 40 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 400 g beans, reen
- 300 g ribbon noodles, wide
- 400 g meat loaf
- 1 onion (s)
- 3 teaspoons lemon peel
- 4 egg (s)
- 1 tablespoon butter
- 2 tablespoon olive oil
- 0.5 ½ bunch parsley
- 1 pinch (s) caraway seeds
- some salt and pepper from the mill
Print Recipe
Pin Recipe Instructions
- Wash, clean and cut the beans into wide pieces. Finely chop the onion. Roughly dice the Leberkäse. Wash the parsley and finely chop the leaves. Wash the lemon and rub the peel. Now cook the beans in a little salted water together with the caraway seeds until they are al dente. Then drain and set aside. Cook the pasta in salted water until al dente, drain and cut into wide pieces (the so-called stains).
- In a large pan with a high rim, sauté the onions in hot oil. Now add the beans and sauté for another 2 minutes. In the meantime, fry the 4 fried eggs in a second pan in the hot butter and season with salt and pepper.
- Now add the Leberkäse to the pan with the onions and beans and fry for 3 minutes. Then add the pasta and 2/3 of the parsley and the lemon zest and stir-fry for another 3 minutes. Then season the pastry pan again with salt and pepper. Arrange on plates, place fried eggs and sprinkle with the rest of the parsley.
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