- Serves: 4
- Cook Time: 20 minutes
- Prep Time: 30 minutes plus resting overnight
- Effort: medium
- 400 g plain flour
- 1 1/2 tbsp semolina flour or ground rice
- 4 medium eggs
- 100 ml full fat milk
- 100 ml cold water
- grated nutmeg
- vegetable oil
- 2 rashers dry-cure streaky bacon
- clarified butter
- 8-10 peeled, roasted chestnuts, (or use vac-packed chestnuts)
- 2 spring onions, chopped
- 2 duck eggs
1. Sieve the flour and semolina into a bowl and season with salt, pepper and a grating of nutmeg. Lightly beat the eggs and mix with the milk and water. Mix into the flour to create a thick smooth batter.
2. Bring a pan of lightly salted water to the boil and add a splash of the oil. Rub the batter through the holes of a chestnut roasting pan or colander into the water and poach gently for 2-3 minutes. The spatzle float when they are cooked through.
3. Transfer into a bowl of iced water to stop the cooking. Drain well and mix with a little vegetable oil to stop them sticking. Rest in fridge overnight if possible.
4. Remove the rind from the bacon and cut into batons. Heat a frying pan and add a little oil and clarified butter. Fry the bacon gently until it starts to colour.
5. Cut the chestnuts into chunky pieces and toss in the pan. Add some spatzle and cook without shaking the pan too much so it colours. Taste for seasoning, grate over a little more nutmeg and toss in the spring onions.
6. Heat a little vegetable oil and clarified butter in a second frying pan and fry the duck eggs. Don't let the pan get too hot or they splutter and bubble - they should just set. Serve the fried eggs on top of the spatzle.
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