Mushroom Spaetzle Pan


A breakfast or brunch dish of browned mushrooms, onions and German spaetzle noodles in a lightly spiced custard.
Course Breakfast, Side Dish
Servings 4


  • 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.