Pfifferling Spatzle Pfanne
Ingredients
- 4 eggs
- 0.25 cup cream
- 0.25 teaspoon kosher salt
- 0.125 teaspoon nutmeg
- 0.125 teaspoon peppercorn, freshly ground
- 2 tablespoons butter, unsalted
- 1 cup mixed mushrooms, sliced
- 0.5 cup yellow onion, diced
- 0.25 cup parsley, fresh, chopped (for garnish)
- 4 oz Spätzle (prepared)
Steps
- Beat eggs and combine with cream, salt, nutmeg and pepper; set aside.
- Heat butter in a pan and sauté mushrooms and onion over medium heat until softened and fragrant. Add prepared Spätzle and toast for 2-3 minutes until browning starts. Season with salt and pepper to taste.
- Stir in chopped parsley and egg mixture. Cook over low heat with stirring until eggs are cooked through. Top with parsley.