Zubereitung

1. 1

   Wash the potatoes thoroughly and cook them in their skins in plenty of water until a skewer slides in easily.

2. 2

   Meanwhile peel the onion and dice it finely. Bring it to the boil once with the meat stock, take it off the heat and stir in the white wine vinegar, the medium-hot mustard, the salt, pepper and the sugar.

3. 3

   Peel the potatoes while they are still hot and cut them into thin slices. Pour the warm stock over them, mix everything carefully and leave it to stand, covered.

4. 4

   Fold the rapeseed oil and the chives, cut into fine rings, through the salad and season it generously.

5. 5

   Heat the clarified butter in a large frying pan and fry the slices of Leberkäse over a medium to high heat until they have a brown crust on both sides and are hot right through, turning them once.

6. 6

   Keep the slices warm and slide the eggs into the hot pan one after the other. Fry them over a medium heat until the white is completely set and the yolk is still soft.

7. 7

   Put a slice of Leberkäse with a fried egg on each plate, add the lukewarm potato salad alongside and serve the sweet mustard with it.