Cut the rolls into small cubes. Warm the milk and pour over the rolls. Add 2 eggs, season with salt, pepper and nutmeg and knead well. Cover and leave to stand for about 1 hour. Coat aluminium foil on the dull side with some fat. Form the dumpling mixture into a thick sausage (approx. 8 cm Ø) and place it on the aluminium foil.
Beat the dumpling mixture into the foil. Cook the dumplings for about 25 minutes in a pot of boiling water. Take out and let cool down. Peel onions and dice them roughly. Whisk 3 eggs, season with salt and pepper. Wash parsley, dab dry, put aside some for garnishing, chop the rest roughly. Cut dumplings into slices, then tear into pieces. Heat oil in a pan and fry bacon until crispy. Add the onions and fry briefly, remove from the pan. Fry the dumpling pieces in the frying fat while turning them until crispy brown. Add bacon-onion mixture and parsley. Add eggs and let them fry while turning.
Cut dumplings into slices, then tear into pieces. Heat oil in a pan and fry bacon until crispy. Add the onions and fry briefly, remove from the pan. Fry the dumpling pieces in the frying fat while turning them until crispy brown. Add bacon-onion mixture and parsley. Add eggs and let them fry while turning. Season to taste with pepper. Garnish with parsley