Bread Dumplings with Creamy Bacon Sauce

Ingredients

• 1 Shallot
• 1 tbsp butter
• 500 g stale rolls
• 250 ml lukewarm milk
• 2 Eggs
• 3 tbsp freshly chopped herbs (chives and parsley)
• Salt
• nutmeg
• Pepper (freshly ground)
• fresh chopped parsley (for garnish)
• 150 g smoked ham (well marbled)
• 1 onion
• 200 ml whipping cream
• 80 g sour cream
• Salt
• Pepper

Instructions

1. 1.

   For the dumplings peel and finely dice the shallot, then sauté in hot butter until translucent. Slice the rolls into thin slices and pour milk over them. Add eggs, herbs, and shallot, mix well, and let rest for about 20 minutes.

2. 2.

   Season with salt, nutmeg, and pepper; shape rounded dumplings with damp hands and cook in simmering salted water for about 20 minutes until firm.

3. 3.

   Meanwhile, cut the bacon into small cubes and crisp it in a hot pan. Dice the onion finely and add to the bacon, cooking until golden brown. Deglaze with cream, bring to a boil, then reduce slightly. Remove from heat and stir in sour cream, seasoning with salt and pepper.

4. 4.

   Lift the dumplings from the water with a slotted spoon, drain on plates, pour sauce over them, and sprinkle with fresh chopped parsley before serving.