Roasted dumplings with egg

Ingredients for 4 servings:

• 5 stale rolls
• 250 ml milk
• 1 egg(s)
• Salt
• 1 m.-sized onion(s)
• 1 bunch parsley, finely chopped
• 50 g flour
• 2 garlic cloves
• 2 eggs
• pepper
• some dill
• some oil for frying

Instructions

Working time approx. 35 minutes; Total time approx. 35 minutes

Cut the rolls into slices. Pour the milk over them and let stand for a while. In the meantime, peel the onion, cut it into small cubes and fry it until dark brown. Then add the roasted onion, the egg, the finely chopped parsley and the flour to the bread mixture and knead everything well. With wet hands, form them into dumplings and place them in boiling salted water. Reduce the heat by half and simmer gently for about 15 minutes. Tip: The best way to know that the bread dumplings are done is when they occasionally turn on their own in the cooking water. Cut the cooked dumplings into cubes about 1 cm in size. Peel and press the garlic and sauté in a little heated oil. Add the diced dumplings and fry them briefly. Whisk the two eggs slightly, pour them over the dumplings and season with salt and pepper. Toast the whole thing for a few more minutes until the eggs are no longer soft. Finally, sprinkle some dill on top. Serve immediately. Note: You can also use bread dumplings left over from the day before.