en de it
eierspatzeln-eggwirt

Egg spaetzle with onions, speck and sunny side up egg

Preparation

Whisk the water with three eggs, oil, salt and nutmeg. Add the flour and stir it in with a wooden spoon until the consistency of the dough is smooth and firm, pulling away from the sides. Cover the bowel with a clean towel and allow the dough to rest for about 30 minutes. Bring a pot of water to a boil in the meantime. Add salt to the water. Place some of the dough on a cutting board and cut thin strips into the boiling water (you can also use a potato ricer to press the dough into the water). Allow the water to come back to a rolling boil, wait for the pasta to cook for 1 minute and drain them into a colander to drain all the water. Next, place the onions and the speck into a pan with some butter and sear until the onions are golden brown. Add the pasta and finish in the pan. Place the spaetzle with one ach sunny side up egg on top and serve immediately.

Beer recommendation
We recommend the variety Dunkles Lager

Wine recommendation
We recommend Schiava (Vernatsch).

Ingredients for

2 servings
4 servings
8 servings
125 g all purpose wheat flour
50 ml water
5 ml vegetable oil, e.g. sunflower seed oil
2 small free range eggs from South Tyrol
1 pinch of freshly grated nutmeg and salt
15 g melted butter for pan finishing
1/2 medium-sized onion cut into rings
25 g sliced Speck Alto Adige PGI

To make sunny side up eggs
2 free range eggs from South Tyrol
250 g all purpose wheat flour
100 ml water
10 ml vegetable oil, e.g. sunflower seed oil
3 free range eggs from South Tyrol
1 pinch of freshly grated nutmeg and salt
30 g melted butter for pan finishing
1 medium-sized onion cut into rings
50 g sliced Speck Alto Adige PGI

To make sunny side up eggs
4 free range eggs from South Tyrol
500 g all purpose wheat flour
200 ml water
20 ml vegetable oil, e.g. sunflower seed oil
6 free range eggs from South Tyrol
1 pinch of freshly grated nutmeg and salt
60 g melted butter for pan finishing
2 medium-sized onions cut into rings
100 g sliced Speck Alto Adige PGI

To make sunny side up eggs
8 free range eggs from South Tyrol
eggwirt
This recipe comes from
Schwienbacher family
39016 St. Walburg/Ulten