Egg Spaetzle with Speck and Blue Cheese Sauce Recipe | Yummly

Egg Spaetzle with Speck and Blue Cheese Sauce

L'ANTRO DELL'ALCHIMISTA
12Ingredients
35Minutes
880Calories
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Description

This is often the case when the kids get out of a long day of school and on the hunt for something to eat. This Egg Spaetzle with Speck and Blue Cheese Sauce recipe is the perfect ticket to keep your kids eating healthy but giving them the flavor they are looking for. Let us know about your experience cooking this Egg Spaetzle with Speck and Blue Cheese Sauce recipe in the comments below. You can also give this recipe a star rating.

Ingredients

US|METRIC
  • 450 grams flour
  • 4 eggs
  • 70 milliliters water (approximately)
  • salt
  • 1/2 red onion (sliced very thinly)
  • 150 grams speck (cut into very small cubes)
  • 200 grams sour cream
  • 250 grams blue cheese
  • 2 tablespoons butter
  • milk (as needed)
  • ground nutmeg
  • grated Parmesan cheese
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    Directions

    1. Place the flour in a bowl, make a well in the center and add the eggs, a pinch of salt, and the water.
    2. Stir until the mixture is smooth and uniform in consistency, the mixture should fall off a wooden spoon in large drops.
    3. Bring a stockpot full of water to a boil and using a spaetzle maker, drop the spaetzle directly into the boiling water.
    View 5 More StepsDiscover more recipes from L'Antro dell'Alchimista

    NutritionView More

    880Calories
    Sodium53% DV1280mg
    Fat65% DV42g
    Protein67% DV34g
    Carbs30% DV91g
    Fiber16% DV4g
    Calories880Calories from Fat380
    % DAILY VALUE
    Total Fat42g65%
    Saturated Fat24g120%
    Trans Fat
    Cholesterol305mg102%
    Sodium1280mg53%
    Potassium460mg13%
    Protein34g67%
    Calories from Fat380
    % DAILY VALUE
    Total Carbohydrate91g30%
    Dietary Fiber4g16%
    Sugars4g8%
    Vitamin A25%
    Vitamin C4%
    Calcium50%
    Iron35%

    * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

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