Spaetzle – Muffins with Salad
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Salad |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 500 g spaetzle (coolin shelf)
- 70 g bacon (breakfast bacon)
- 100 g cheese, rated
- 50 g onion (s) (fried onions)
- 6 egg (s)
- 50 g cream
- 4 tablespoon chives, cut into rolls
- 50 grams flour
- salt and pepper
- 1 shallot (s)
- 2 tablespoon vinegar
- 1 iceberg lettuce
- 5 tablespoon oil
- honey
Print Recipe
Pin Recipe Instructions
- Preheat the oven to 175 ° C.
- Cook the spaetzle in boiling salted water for about 2 minutes. Then drain and let cool. Dice the bacon and fry in a pan without fat. Mix the eggs with the flour, cheese, cream, bacon, fried onions and chives, then season with salt and pepper. Fold in the spaetzle. Grease a muffin tin with 1 tablespoon of oil and distribute the spaetzle mixture in the wells.
- Put in the hot oven and bake for about 20 minutes.
- Clean the lettuce and cut it bite-sized. Peel and dice the shallot. Mix with vinegar, the remaining 4 tablespoons of oil, honey, salt and pepper.
- Pour the dressing over the salad and serve with the muffins.
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