1. Mix the flour with 0.5 tsp of salt, sugar, and yeast in a bowl. Add the beer and knead everything into a smooth dough. Tip: You can initially use a hand mixer with kneading hooks and at the end shape the dough into a ball with your hands.

2. Cover the dough and let it rise in a warm place for about 1 hour, e.g., in the oven at about 50 °C.

3. Knead the dough again on a lightly floured surface, divide it into 4 pieces, and shape them into round buns. Place them on a baking sheet lined with parchment paper. Cover with a cloth and let rest for about 20 minutes.

4. Preheat the oven to 220 °C (top/bottom heat).

5. Brush the buns with beer and place them in the oven.

6. Pour a cup of water onto the bottom of the oven, close the oven door immediately and bake the buns for about 10 minutes. Then reduce the heat to 180 °C and bake for another 10 minutes until the buns are golden brown. Remove and let cool.

7. Heat the oil in a large pan and lightly fry the meat loaf on both sides until browned.

8. Melt butter in a second pan and fry the eggs sunny side up. Tip: This is how you can easily fry eggs sunny side up.

9. Cut the freshly baked buns in half, spread the bottoms with mustard. Top with meat loaf and fried egg, seasoning with salt and pepper. Close with the tops and enjoy by hand. Tip: Add some lettuce leaves on the bun.