This cozy dish is quintessential comfort food. Topped with a creamy poached egg, it’s sure to become a new dinner favourite!
¼ cup ( 60 mL ) butter
2 tbsp ( 30 mL ) of canola oil
1 1/2 cups ( 375 mL ) sliced mushrooms
2 tsp ( 10 mL ) kosher salt, divided
3 cloves of garlic, minced
7 eggs, divided
1 1/2 cups ( 375 mL ) of all-purpose flour
1/8 tsp of ground nutmeg
8 tbsp ( 120 mL ) of milk (approximately – see step 3)
2 tbsp ( 30 mL ) of white vinegar
3 tbsp ( 45 mL ) of finely chopped parsley
2 tbsp ( 30 mL ) of finely chopped chives
Salt and pepper to taste
Heat a large skillet over medium heat. Add the butter and canola oil and heat until the butter has melted and starts to foam. Add the mushrooms and 1 teaspoon of the salt. Stir to combine and cook for approximately 3 to 4 minutes, stirring occasionally, until the mushrooms are soft and browned slightly.
Turn heat to low, stir in the garlic, and cook for an additional 2 to 3 minutes. Turn off the heat and let stand on the stovetop while making the spaetzle.
In a medium mixing bowl, beat 3 of the eggs. Add the flour, the other 1 teaspoon salt, nutmeg, and 6 tablespoons of the milk. Whisk to combine to form a thick batter – you want it to look gluey (thick enough to just slowly run from the whisk). Depending on the exact size of your eggs and how compact or loose the flour measurement is, you may need to add more (or use less) milk.
Bring a large pot of water to a rolling boil.
Using a flat standard hole cheese grater (or spaetzle maker or colander) push 1/3 of the batter through the holes into the pot of boiling water. Cook briefly, while stirring, until they all float, approximately 1 minute. Use a large slotted spoon to remove the cooked spaetzle (and let drain off) and transfer to the cooked mushroom mixture. Repeat this two more times until all the spaetzle batter has been cooked and added to the mushroom mixture.
In a large pan of simmering water, add the vinegar. Poach the 4 remaining eggs until the whites are no longer translucent and the yolks are soft, approximately 3 minutes.
While the eggs are poaching, turn the heat for the mushroom/spaetzle mixture to medium-high and add the chopped parsley. Stir to combine and sauté briefly to warm up. Season to taste with salt and pepper and then portion this mixture equally into 4 serving bowls.
Remove the cooked poached eggs one at a time with a slotted spoon, dabbing on paper towel to remove excess water, and transfer each egg to top each of the each of the 4 portioned spaetzle dishes. Garnish with the chopped chives and a sprinkle of salt and pepper on the egg (if desired), and serve immediately.