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Leberkäse mit Spiegelei

Serves 4 to 6 Appetizer meat, Appetizers

Leberkäse mit Spiegelei

Leberkäse mit Spiegelei is a beloved staple of Bavarian home cooking, often served when friends drop by unexpectedly or when a quick yet hearty meal is needed. In Bavaria, it's not unusual to find this dish gracing tables at brunch or as a satisfying lunch on a quiet weekend. This version reflects the straightforward, comforting nature of the region's culinary traditions, where butter and salt are handled with an instinctive touch.

The dish offers a delightful contrast: the crisp, savory crust of the Leberkäse yields to a tender interior, while the rich, runny yolk of the fried egg adds a luxurious touch. Accompanied by a tangy swipe of sweet mustard and a warm, chewy Brezel, it’s a meal that balances indulgence with simplicity, inviting a second helping without hesitation.

Ingredients

  • 4 thick slicesLeberkäse
  • 4eggs
  • 2 tbspclarified butter
  • sweet mustard — to serve
  • Brezel — to serve
  • to tastefine sea salt

Method

  1. Begin by gathering all your ingredients: 4 thick slices of Leberkäse, 4 eggs, 2 tablespoons of clarified butter, sweet mustard, Brezel, and fine sea salt. Ensure your workspace is organized, as the cooking process will move quickly once you start.
  2. Heat a large non-stick skillet over medium heat and add 1 tablespoon of clarified butter. Once the butter is melted and begins to shimmer, carefully place the slices of Leberkäse in the skillet. Fry them for about 3-4 minutes on each side, or until they develop a golden-brown crust and are heated through.
  3. While the Leberkäse is frying, crack the eggs into separate small bowls to ensure no shells are present. This will also make it easier to add them to the pan later.
  4. Once the Leberkäse is done, remove it from the skillet and set it aside on a warm plate. Add the remaining tablespoon of clarified butter to the skillet. Allow the butter to melt and become hot, but not smoking.
  5. Gently slide the eggs into the skillet, taking care not to break the yolks. Fry the eggs until the whites are set but the yolks remain runny, which should take about 2-3 minutes. You can cover the skillet with a lid briefly to help the whites set if needed.
  6. Season the eggs lightly with fine sea salt to taste. The salt will enhance the natural flavors of the eggs and complement the richness of the Leberkäse.
  7. To serve, place a slice of Leberkäse on each plate, top with a fried egg, and add a dollop of sweet mustard on the side. Serve immediately with a Brezel, allowing everyone to enjoy the dish while it's hot and fresh.
Cover of Authentic German Cuisine
From the cookbook

Authentic German Cuisine

This recipe is from Authentic German Cuisine by Yassine Sbiti — the German volume in the ComidaTime International Cuisines series.

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