Cut the toast or white bread into small cubes and fry in the butter until golden brown. Season with salt, pepper and nutmeg. Add toast cubes to the mashed potatoes and let cool. Add flour to eggs and season with salt.
Knead everything into a dough, if the dough is too sticky, add a little more flour. Turn the dough into a long roll and use a knife to score and twist the dumplings. Bring a large pot of salted water to the boil and add the dumplings - the water must not continue to boil. The dumplings must have room on the bottom of the pot, after about 5 minutes carefully remove the dumplings from the bottom of the pot. If the dumplings swim up, they`re done.
Because of the somewhat greater effort, you can also make double the amount and freeze it. But watch out, these dumplings are addicting.
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