Mushroom Spaetzle with Poached Egg

Whisk three eggs with ground nutmeg, flour, and 1 tsp (5 mL) kosher salt. Slowly pour in milk until the mixture forms a thick batter. If too thick, add a tablespoon at a time to reach the desired consistency.

Bring a large pot of water to a rolling boil. Using a spaetzle maker or colander or potato ricer, drop batter through the holes into the pot of boiling water. Cook for approximately 3 minutes and remove with a slotted spoon, placing into a separate strainer. Drizzle with canola oil to prevent spaetzle from sticking. Repeat until there is no more batter left.

In a large deep skillet on medium to medium-high heat, add 2 tbsp (30 mL) of oil and ⅓ stick (37.8 grams) of unsalted butter. Add mushrooms and a pinch of salt. Sauté until mushrooms are soft and browning. Add minced garlic and cook for an additional 2-3 minutes. Add an additional ⅓ stick (37.8 g) of butter. Once melted, add spaetzle and cook until parts of the spaetzle begin to brown. Add freshly chopped parsley. Season additionally to taste.

In a pot of boiling water, add vinegar. Drop in four eggs and poach until whites are no longer translucent and the yolk is soft. Remove with a slotted spoon and set on a paper towel. If you prefer you could also add a fried egg on top as an alternative.

Spoon spaetzle into a bowl. Top with a poached egg and garnish with chopped chives.