Dice the buns. Heat the milk and pour it over. Leave to stand for about 30 minutes.
Lightly oil the aluminium foil. Knead rolls, 2 eggs and possibly flour, season. Form into a roll (approx. 8 cm Ø), place on the aluminium foil and roll up. Screw the ends of the foil tightly together. Place in a wide pot with boiling, slightly salted water. Let it simmer at a mild heat for 20-25 minutes. Take out and let cool down
Onions peel, finely dice. Whisk 3 eggs, season with salt and pepper. Wash parsley and chop coarsely except for something to garnish. Cut dumpling roll into pieces
Finely dice the bacon. Fry until crispy in a large pan. Fry the onions briefly. Take out both. Heat 1-2 tablespoons of oil in the bacon fat. Fry the dumplings in it while turning. Add bacon-onion mixture and parsley. Pour eggs over it and let them set, turning occasionally. Season to taste with pepper and salt if necessary. Garnish with parsley
Drink: cool wheat beer