Summary

Ingredients

• 7 roll (s), from the day before
• 4 egg yolks
• 4 egg whites
• 0.25 liter ¼ milk
• 50 g butter
• 1 onion (s)
• 3 tablespoon parsley, chopped
• 1 teaspoon, heaped salt
• Pepper from the grinder
• nutmeg
• Butter, melted, for the Haferl (cups)

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Instructions

1. Cut the stale rolls into small cubes and season with salt, pepper and nutmeg. Pour the lukewarm, heated milk over it and let it steep for about half an hour.
2. Lightly sauté the finely diced onion in the butter and briefly add the chopped parsley. Then add both to the dumpling mixture. Separate the eggs and knead the yolks into the dumpling mixture. Beat the egg whites until stiff and fold carefully into the breadcrumb dough.
3. Preheat the oven to 175 ° C. Spread the sufficiently large coffee mugs with the liquid butter and fill in the dumpling dough to just below the edge.
4. Fill a baking dish approx. 1 cm high with hot water, put the cups in and cook for 25 to 30 minutes on the middle rack of the oven.
5. Use a knife to carefully remove the finished dumplings from the cups and place them on plates with the baked side facing up, so do not turn them over.