Lunch · 25 min · german

Leberkäse mit Spiegelei

This is the kind of German lunch you’ll make on repeat — leberkäse (or mortadella) and eggs, 25 minutes, big payoff.

✓ USDA-verified nutrition data

Ingredients

• 1 lb Leberkäse (or mortadella)
• 4 Eggs
• 320 g Dinner rolls
• 4 tbsp Sweet mustard
• 2 tbsp Butter
• 8 Pickles

Steps

1. Slice the leberkäse loaf into 3/4-inch slabs — thick enough to brown deeply without drying out. Despite the name, there’s no liver and no cheese; it’s a fine pork-and-beef emulsion baked like a loaf.
2. Sear the slices in a hot skillet 3 minutes per side until the edges caramelize to a deep mahogany. The crust is the whole experience.
3. In the same pan, fry the eggs sunny-side up in butter, keeping the yolks runny. Season with salt and cracked pepper.
4. Toast the rolls, swipe with sweet mustard, and build each sandwich with a hot leberkäse slice, a fried egg, and pickle spears alongside.
5. Eat immediately, yolk dripping. This is Bavarian construction-site fuel, and it’s perfect.

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