Spätzle in ham and cream sauce

Ingredients for 3 servings:

• 500 g spaetzle (egg spaetzle)
• 3 cups of cream (200 ml each)
• 1 can of mushrooms
• 1 pack of cooked ham
• 2 egg yolks
• 1 tbsp margarine
• some salt and pepper
• Paprika powder, sweet

Instructions

Working time approx. 30 minutes; Rest time approx. 15 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour 15 minutes

A La Eo

Cook the spaetzle in salted water. Dice the ham, drain the mushrooms, heat the margarine in a pot, and sauté the ham and mushrooms. Season with salt, pepper, and paprika and add the cream. Bring the mixture to a boil briefly and season to taste. The sauce is just right when it tastes almost “too” spicy—this is how it should be, as much of the flavor is lost when the pasta is added. Once the spaetzle are cooked, add them to the pot with the sauce and mix everything together. Add the egg yolk and stir well. If it’s still too runny, you can add more egg yolk. Let it stand for about 15 minutes – DONE! It still tastes good the next day; it just needs to be warmed up slowly with a little milk to prevent it from becoming so sticky.