Egg Noodles

For the egg noodles, bring plenty of salted water to a boil in a large pot. Add the Fleckerl and cook according to instructions until al dente. Rinse with cold water and drain. Beat eggs in a bowl just briefly and add whipped cream to taste. Season with salt, pepper and nutmeg to taste.

Heat some butter or oil in a frying pan, add drained Fleckerl and heat again at very moderate heat. Pour eggs over the top, stir through, and leave on the stove just until the eggs are slightly set but still creamy. Season again with salt and pepper and sprinkle the egg noodles with chives before serving. Serve with green salad.

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