Spätzle and pea pan with Leberkäse and fried egg

Ingredients for 4 servings:

• 300 g spaetzle
• Salt
• 175 g peas, frozen
• 3 onions
• 1 tsp flour
• 75 g smoked and streaky bacon or ham bacon
• ½ bunch parsley, flat
• 2 tbsp rapeseed oil or sunflower oil
• Black pepper, freshly ground
• 2 tbsp clarified butter
• 4 slices of Leberkäse or Fleischkäse, approx. 125 g each
• 4 m.-sized eggs
• e.g. paprika powder

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 35 minutes

Cook the spaetzle in plenty of boiling salted water until al dente. Shortly before the end of the cooking time (about 3 minutes), add the peas and cook with them. Then drain both in a sieve. Peel the onions, thinly slice them, and dust with flour. Finely dice the bacon. Rinse the parsley, shake it dry, and finely chop the leaves. Fry the bacon cubes in a wok or large frying pan. Then push them up to the side of the wok or remove them from the pan. Heat the rapeseed or sunflower oil in the wok or frying pan and fry the floured onion rings until golden brown, turning occasionally. Then push them up to the side of the wok or remove them from the pan. Add the spaetzle and peas to the wok or frying pan and fry lightly, turning occasionally. Season with salt (use carefully, as the bacon is also salted) and pepper. Stir in the bacon cubes and onion rings. Heat the clarified butter in a large pan and fry the Leberkäse or Fleischkäse slices for about 1 to 2 minutes on both sides. Then remove and keep warm. Crack the eggs and fry them in the pan as fried eggs. Divide the spaetzle and pea mixture among plates, place a slice of Leberkäse or Fleischkäse on each plate, and top each plate with a fried egg. Lightly season the fried eggs with salt and pepper, and sprinkle with paprika powder, if desired, and garnish with the chopped parsley. Serve with a mixed salad.