We love spaetzle and we often make our airy, tender Ricotta Spaetzle for dinner. We've never thought of them as breakfast food, but now we suddenly do...
Spaetzle for Breakfast
Spaetzle are tiny German dumplings - not much more than flour, eggs, and water. They can be made orzo-tiny by pushing the batter through a ricer or special spaetzle-maker. Or they can be made, as we prefer them, by pushing thumb-sized lumps of batter off the end of a teaspoon.
Allen of Eating Out Loud took this approach and made his deliciously savory breakfast spaetzle manually, without a ricer.
He also added roasted red pepper and scallions and put a poached egg on top. Sheer deliciousness!!
See his recipe here:
Tags
Slinks, Hot Breakfast, dumpling, poached egg, spaetzleRelated Links
- Not Another Dirt Cake
Seen, noted, and found delicious. 06.03.08 - Recipe Mural
Slinks n. (slingks) Surreptitious web links to other good sites - A Tea Mug Cozy and Pizza with Honey
Delicious links for 1.14.2010 - Blogging Woman's Day: The $100 Kitchen
- A Stunning Radish Salad
Delicious links for 5.14.09
Share
Comments (5)
Weekly Email
Top Posts
Top Recipes
- Valentine's Recipe: Killer Blondies
- How To Make Creamy Ice Cream with Just One Ingredient!
- Step-by-Step Instructions for One-Ingredient Ice Cream
- How To Make Scallion Pancakes
- Recipe: Best Cut-Out Sugar Cookies
Top Tours
- Kitchen Gallery: White, Bright, and Clean
- Gretchen & Rachel's DIY Kitchen
- Chris and Heather's Serene and Hippie Kitchen
- James' Tiny Yet Refreshing Kitchen
- Ashley's Bright and Efficient Kitchen
© 2010 Apartment Therapy
oh man, that looks good. i think i feel a saturday breakfast coming on.
view rhubarb13's profile
That's a great idea, and it's going right on my to-cook list! I'd probably make it as a dinner rather than breakfast, though. Since I got an egg-poaching pan for Xmas, I've been making them all the time, and it's always nice to find something else to put them on!
view SisterRae's profile
I always make it by spreading some of the batter on a small cutting board and scraping a "line" of batter off the end with the dull side of a flat-backed knife. Yum.
view brittanykate's profile
Wow, so excited to have my post on Kitchn! I'm glad that everyone likes it.
I'll have to try the cutting board/scraping approach next time. Thanks for the tip!
view Allen of EOL's profile
I made this for dinner the other night, and it was great! My spaetzle came out a lot more crazy looking than the ones above, but they were still tasty. I added some baby spinach along with the red peppers, which made for very festive colors.
view SisterRae's profile