Clean the greens, rinse and cut into pieces. Soup greens in salted water form and bring to a boil. Season with bay leaf, juniper berries and cloves. Cook brisket in it over medium heat for about 45 in. Cook.
In the meantime, remove the skin from the onions and cut them into rings. Fry briefly in a little hot oil. Deglaze with the stock and bring to the boil.
Add sauce thickener, let it boil up repeatedly and season. Spread bread slices with mustard and place on plates. Cut brisket into slices. Fry in remaining hot lard for about 1 minute on each side. Season, remove and keep warm. Roast eggs in the fat to make fried eggs. Arrange bread slices with brisket, fried eggs and onion sauce. Serve garnished with sweet and sour vegetables and chervil.
Other : about 1 hour
Tip: Instead of clarified butter, you can use butter in most cases.
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