3 eggs
250 g spinach, shredded
salt
pepper
nutmeg
5 dl milk
500 g flour
200 g bacon
1 dl cream

Thaw the spinach in a casserole with water and add the spices and the eggs. Carefully pour the flour and the milk and make lumps. Pour the mixture through the Spätzlehobel into boiling water and leave to cook for a few minutes. Rinse. Fry the bacon and combine with the cream. Mix it with the drained spätzle. If desired, you may top the spätzle with some slices of cheese and slightly brown them in the oven.