for 12 pieces

Rösti potato muffins

2 parcel	bacon strips (approx. 130 g each)
400 g	waxy potatoes, cooked in their skins day-old, coarsely grated
½ tsp	salt
12	fresh eggs
	salt and pepper to taste

Onion sauce

1 tbsp	butter
3	onions, cut into thin rings
1 ½ dl	beef bouillon
20 g	knobs of butter

bratwurst

1 tbsp	oil
4	veal bratwurst

How it's done

Rösti potato muffins

Place 2 bacon strips into each of the depressions. Season the potatoes with salt, distribute over the bacon, use a teaspoon to create a depression.

Bake:

Approx. 15 mins. in the centre of an oven preheated to 200°C. Crack the eggs one at a time, place an egg in each depression, bake for approx. 10 mins. until cooked. Season the eggs.

Onion sauce

Heat the butter in a pan. Add the onions, cover and sauté for approx. 15 mins., remove the lid and cook for a further 5 mins. or so. Pour in the stock, boil for approx. 5 mins. Remove the pan from the heat, stir in the butter.

bratwurst

Heat the oil in a frying pan. Fry the sausages on all sides for approx. 10 mins. Remove, cut into pieces, thread onto wooden skewers as desired. Arrange the roesti muffins on plates with a little onion sauce, serve with the sausages.

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