A breakfast or brunch dish of browned mushrooms, onions and German spaetzle noodles in a lightly spiced custard.
- 4 eggs
- 1/4 cup cream
- 1/4 teaspoon Salt
- 1/8 teaspoon nutmeg
- 1/8 teaspoon pepper
- 4 ounces German spätzle such as Bechtle brand, prepared
- 2 tablespoons unsalted butter
- 1 cup mushrooms sliced
- 1/2 cup yellow onion diced
- 1/4 cup fresh parsley chopped for garnish
Beat eggs and mix with cream, salt, nutmeg and pepper and set aside.
Heat butter in pan and cook mushrooms and onion over medium heat until soft and fragrant. Add in prepared spätzle and toast for 2 to 3 minutes or until browning begins. Season with salt and pepper to taste.
Add chopped parsley and egg mixture. Cook over low heat and stir until eggs are cooked. Garnish with parsley.