Put the flour in a bowl, add the eggs and salt and work everything into a smooth dough, if necessary add some cold water. Knead the dough for about 10 minutes until it has a silky shine. Then let it rest for about 30 minutes under an inverted bowl. (Also works very well with wholemeal flour.) Then roll out the dough on a floured work surface as thick as the back of a knife and let it dry for about 10 minutes.
In the meantime, peel and finely chop the onions. Heat the butter in a pan and fry the onion cubes until translucent, then push aside.
Cut the pastry dough into 1 x 1 cm squares. This works best with a pizza cutter. Bring the water to the boil in a saucepan, add the oil and salt and cook the patches al dente for about 6 minutes, pour into a large sieve and drain.
Preheat the oven to 200 °. Butter an ovenproof dish and sprinkle with breadcrumbs.
Finely chop the parsley and dice the ham. Beat the egg whites until stiff. Mix the egg yolks with the sour cream in a bowl and add the drained stains, the diced ham, the diced onions and the parsley. Season with salt, pepper and nutmeg. Fold in the egg whites.
Pour into the baking dish, sprinkle 1 tablespoon of breadcrumbs over it and put flakes of butter on top. Baked the ham steaks on the middle rack of the oven until golden brown.
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