German Spätzle with Egg and Herbs

Ingredients

• 1 lb spätzle
• 4 slices bacon
• 4 large eggs
• 3 stalks green onions
• ¼ cup fresh parsley
• 2 tbsp chives
• ½ tsp red pepper flakes
• ½ tsp salt

Instructions

1. 1

   Cook the 4 slices bacon in a large skillet over medium heat until crisp, about 6-8 minutes. Remove bacon, crumble, and set aside, leaving 2 tbsp drippings in the pan.

2. 2

   Meanwhile, bring a pot of salted water to a boil. Add the 1 lb spätzle and cook according to package directions until tender, about 3-5 minutes. Drain and set aside.

3. 3

   In a bowl, whisk the 4 eggs with 0.5 tsp salt. Pour into the skillet with the bacon drippings and scramble over medium heat until just set, about 2-3 minutes.

4. 4

   Add the cooked spätzle, crumbled bacon, 3 sliced green onions, 0.25 cup chopped parsley, 2 tbsp chopped chives, and 0.5 tsp red pepper flakes to the skillet. Toss everything together over medium heat for 2-3 minutes until heated through and well combined.

5. 5

   Taste and adjust seasoning with more salt if needed. Serve hot, garnished with extra herbs if desired.

Tools you’ll need

• Large skillet
• Pot for boiling
• Colander
• Mixing bowl
• Whisk
• Knife and cutting board

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