Summary

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

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Instructions

1. Preheat the oven to 175 ° C.
2. 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.
3. Put in the hot oven and bake for about 20 minutes.
4. 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.
5. Pour the dressing over the salad and serve with the muffins.