Austrian Eiernockerl with Peas and Chives

Ingredients

• 8 oz small egg noodles
• 3 large eggs, beaten
• 1 tbsp butter
• 1 tsp olive oil
• 1 small yellow onion, thinly sliced
• 1 cup frozen peas
• 1/4 cup milk
• 1 tsp Dijon mustard
• 1/2 tsp sweet paprika
• 1 tbsp chopped chives
• 1 tbsp chopped parsley
• 1 tsp lemon zest
• Fine sea salt, to taste
• Freshly ground black pepper, to taste

Steps

1. Cook the egg noodles in well-salted water until just tender, reserving 1/4 cup cooking water before draining.
2. Melt butter with oil in a wide skillet and cook the onion slowly until golden at the edges.
3. Add peas and paprika, then cook for 2 minutes until the peas are bright and hot.
4. Whisk the eggs with milk, mustard, salt, and pepper, then lower the skillet heat to medium-low.
5. Add noodles and a splash of reserved water, pour in the eggs, and fold gently until softly set with no liquid egg remaining.
6. Remove from heat, add chives, parsley, and lemon zest, then serve while the noodles are still silky.

Allergen note: Contains gluten, dairy, egg and mustard. Use certified gluten-free noodles if required.

Use the listed quantities as a guide, adjust seasoning to taste, and cook proteins to a safe internal temperature.