Oatmeal Roast with Eggs

Coarsely chop onions, parsley and chives, mix with sausage meat and oatmeal. Season with pepper, paprika and Tabasco. Form the quantity into a roast with a spatula. Make two wells, pour in the eggs and close them repeatedly, carefully remove from the baking dish and turn well in the breadcrumbs to the other side.

Heat butter in the pan and brown the roast well on all sides. Add gravy with red wine and simmer gently for about an hour. Turn the roast from time to time to the other side so that it does not burn.

Remove the roast from the sauce and cut into slices about 2 cm thick and serve with the sauce.

Our tip: Always use fresh chives if possible!

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