Here in Hungary we have some “national” dishes, which make us sentimental when we think of them, but foreigners usually react with raised eyebrows if we mention these dishes to them. One of these meals is eggy dumplings or tojásos nokedli in Hungarian, a kind of noodles fried with beaten eggs. Now you may think that we are completely insane because we have combined gnocchi with scrambled eggs. But believe me, despite the fact that it seems strange at first sight, if you taste it, it will provide a delicious, must-have-again experience.

Ingredients:
For the batter:

• 500 g (~4 cups) flour
• 4 eggs
• pinch of salt
• pinch of pepper
• 250 ml (~1 cup) milk
• 100 ml (~1/2 cup) water

For the cooking:

• 4 l water
• 1 tsp salt

For the eggy mixture:

• 200 g (~7 oz) bacon, cut into small bits
• 1 tbsp oil
• 6 eggs
• 100 ml (~1/2 cup) milk
• 1/4 tsp salt
• 2 tsp chopped parsley leaves

In a bowl mix flour, 4 eggs, salt, pepper, milk and water until the batter becomes smooth and pliable.

Bring a large pot of salted water to a boil. Place a Hungarian dumpling maker over the pot. Push the batter with a spoon through the holes into the boiling water below. When the dumplings float, cook for 2-3 minutes, then pour into a large colander.

In a small bowl beat eggs with milk and salt. Heat up the oil in a pan, add chopped bacon and fry until crisp. Add the dumplings, combine with the bacon bits and heat through. Pour in the beaten eggs, and while stirring continuously fry until the eggs cook. Turn off the heat and sprinkle the dumplings with chopped parsley. Great served with lettuce with vinegar dressing.