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Spätzle roasted with egg

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Ingredients for 4 servings:

  • 50 g butter
  • 500 g Spätzle, cold
  • 1 pinch of salt
  • 8 eggs
  • some nutmeg to taste
  • Chives, in rolls

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

Heat the butter in a large pan, add the spaetzle, season lightly with salt and grated nutmeg if desired, and fry gently until golden brown. Do not leave the pan, as the spaetzle will brown quickly due to their high egg content. Then pour the beaten eggs over the spaetzle and let them slowly set. Serve the finished dish on a warmed platter and sprinkle with chives. Serve with lettuce or other refreshing salad.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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