- Prep Time:
- 15 min
- Cook Time:
- 30 min
- 7 eggs
- A pinch of ground nutmeg
- 1 1/2 cups ( 375 mL ) of all-purpose flour
- 1 tsp ( 5 mL ) kosher salt
- ¼ cup ( 60 mL ) of milk - approximately
- 4 tbsp ( 60 mL ) of canola oil, divided
- ⅔ stick of unsalted butter, divided
- 3 cloves of garlic - minced
- 1 cup ( 250 mL ) of mixed fresh mushrooms, sliced
- 1 1/2 tbsp ( 25 mL ) of white vinegar
- 2 tbsp ( 30 mL ) of finely chopped parsley
- 2 tbsp ( 30 mL ) of finely chopped chives
- Kosher salt to taste
Whisk three eggs with ground nutmeg, flour, and 1 tsp (5 mL) kosher salt. Slowly pour in milk until the mixture forms a thick batter. If too thick, add a tablespoon at a time to reach the desired consistency.
Bring a large pot of water to a rolling boil. Using a spaetzle maker or colander or potato ricer, drop batter through the holes into the pot of boiling water. Cook for approximately 3 minutes and remove with a slotted spoon, placing into a separate strainer. Drizzle with canola oil to prevent spaetzle from sticking. Repeat until there is no more batter left.
In a large deep skillet on medium to medium-high heat, add 2 tbsp (30 mL) of oil and ⅓ stick (37.8 grams) of unsalted butter. Add mushrooms and a pinch of salt. Sauté until mushrooms are soft and browning. Add minced garlic and cook for an additional 2-3 minutes. Add an additional ⅓ stick (37.8 g) of butter. Once melted, add spaetzle and cook until parts of the spaetzle begin to brown. Add freshly chopped parsley. Season additionally to taste.
In a pot of boiling water, add vinegar. Drop in four eggs and poach until whites are no longer translucent and the yolk is soft. Remove with a slotted spoon and set on a paper towel. If you prefer you could also add a fried egg on top as an alternative.
Spoon spaetzle into a bowl. Top with a poached egg and garnish with chopped chives.