Dumplings with scrambled eggs

Ingredients for 4 servings:

• n. B. broth, strong
• e.g. butter
• 4 eggs or 8, as needed
• salt and pepper
• 600 g flour
• 3 eggs
• 1 tsp, heaped salt
• 260 ml milk

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Mix the ingredients for the dumpling dough well in a bowl, adding a little more milk if necessary. The dough should fall easily from the spoon. Let it stand for 10 minutes. In the meantime, bring a generous amount of broth to a boil. Dip a tablespoon into the broth, scoop out a little dough with the spoon, and drop it into the broth. Let the dumplings simmer for about 15 minutes. Remove the dumplings from the pot and fry them, one at a time, in a pan with hot butter until golden brown. Pour seasoned, beaten egg (1 or 2 eggs per portion) over each one, stir the egg gently, and let it slowly set. Serve with a delicious cucumber salad with plenty of sour cream dressing. Without the scrambled eggs, the dumplings can also be served with bacon, in lentil soup, with bean vegetables, with sauerkraut, with cinnamon and sugar, applesauce, red fruit compote, or even with roast meat and gravy! A recipe from Lower Franconia that will make your mouth water!