Spätzle- farmer breakfast

Name: Spätzle- farmer breakfast
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 2 Leek sticks (approx. 250 g; leek); 2 TABLESPOONS Oil; 100 g Diced ham; 1 (400 g) Bag of Spätzle (from the chiller cabinet); 6 Eggs; 6 TABLESPOONS Milk; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 4 Gherkins

AUTHOR
Isreal Robertson

DIFFICULTY
easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 4

2 Leek sticks (approx. 250 g; leek)
2 TABLESPOONS Oil
100 g Diced ham
1 (400 g) Bag of Spätzle (from the chiller cabinet)
6 Eggs
6 TABLESPOONS Milk
7-10 Tbsp Salt
7-10 Tbsp Pepper
4 Gherkins

Directions

1
Clean the leek, wash thoroughly and cut into thin rings. Heat 1 tablespoon of oil in a coated frying pan. Fry ham in it until crispy. Remove.
2
Steam half of the leek in the ham fat for about 5 minutes while turning. Add half of the spaetzle and stir-fry at high heat for 2-3 minutes. Stir in half the ham.
3
Whisk eggs and milk. Season with salt and pepper. Pour half of the egg milk evenly over the mixture and let it stand for 6-8 minutes at low heat. Turn carefully and allow to set for another 2 minutes.
4
Prepare another farmer's breakfast from the remaining ingredients. Cut the cucumbers into slices. Divide both farmer's breakfasts and serve with the cucumbers.