Recipe courtesy of Emeril Lagasse
Mustard Cream Spaetzle Topped Ham Steak
Getting reviews...
- Level: Intermediate
- Total: 28 min
- Prep: 10 min
- Cook: 18 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 1071
- Total Fat
- 57 g
- Saturated Fat
- 31 g
- Carbohydrates
- 78 g
- Dietary Fiber
- 3 g
- Sugar
- 6 g
- Protein
- 58 g
- Cholesterol
- 365 mg
- Sodium
- 4091 mg
- Level: Intermediate
- Total: 28 min
- Prep: 10 min
- Cook: 18 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 1071
- Total Fat
- 57 g
- Saturated Fat
- 31 g
- Carbohydrates
- 78 g
- Dietary Fiber
- 3 g
- Sugar
- 6 g
- Protein
- 58 g
- Cholesterol
- 365 mg
- Sodium
- 4091 mg
Ingredients
Spaetzle:
Directions
- Melt butter in a large skillet over medium heat. Saute ham steak until heated through and browned, about 2 to 3 minutes per side. Transfer ham steak to platter, keep warm. Add heavy cream to skillet and reduce until thick enough to coat the back of a spoon, about 3 minutes. Add mustard and simmer 1 minute. Add cooked spaetzle and toss to coat.
- Top ham steak with mustard cream spaetzle.
Spaetzle:
- In a bowl whisk together eggs, milk, nutmeg, salt and pepper. Gradually stir in enough flour to make a thick batter. You will probably not need all 3 cups.
- Using a metal colander set over a pot of boiling, salted water, press spaetzle batter through holes directly into water.
- When spaetzle are cooked through, they will float to surface, about 5 minutes. Scoop up with a slotted spoon and drain well as they cook or drain all at once.
