A Top-Class Way to Use Leftovers: Stir fried Tyrolean Ham Dumpling pan with eggs
Ingredients for 4
300 g dried bread rolls, diced
250 ml milk
3 eggs
150 g HANDL TYROL Tiroler Speck PGI Ham Cubes
30 g butter
1 onion, finely diced
2-3 tbsp parsley, finely chopped
Salt & pepper
Nutmeg
Serving
Chives, finely chopped
1.5 l vegetable or beef broth
Small cubes, big flavour: Our HANDL TYROL Tiroler Speck PGI Ham Cubes
Method
Level of difficulty:
Advanced
- Cut the bread rolls into approximately 1 cm cubes and place them in a large bowl.
- Dice the onion finely. Fry the Ham Cubes in a pan and add them to the bread cubes. Leave the fat in the pan and fry the onion cubes with some butter. Pour the milk into the pan with the onions, remove from heat and pour the mixture into the bowl with the bread cubes.
- Beat the eggs, add the parsley and season with salt and pepper. Pour the egg mixture over the bread cubes and mix well with your hands. Let the mixture sit for 15 minutes.
- Bring a large pot of salted water to boil.
- With wet hands, form 10-12 dumplings from the bread mixture and place them in the boiling salted water. Reduce the heat and let the dumplings simmer for 15-20 minutes in gently boiling water.
- Serve with a broth and sprinkle with finely chopped chives.
Tip: Sprinkle the dumplings with freshly grated mountain cheese for extra flavour! Yum...