Dumplings with Sour Eggs and Bacon

This is food from Saxony-Anhalt. It must be from a time when people did not have so much money for expensive ingredients and had to make a meal with just basic stuff.

Potatoes, eggs and bacon were easy to get. Just a little vinegar and lemon juice, a bit of flour and some salt and pepper. 

I was lazy and used potato dumpling dough out of a package. But you will find lots of recipes here on the blog about home made dumpling dough. I even started blogging to show the readers the different kinds of dumplings. 

I filled the dumplings with buttered toasted bread cubes. When the dumplings are simmering in the water fir 20 min, there is enough time to prepare the eggs and the bacon sauce.

Sour egg water. Sounds yuck. But it is just water, lemon juice and vinegar. That helps with poaching the eggs. Drop the eggs in, separate opened into a small cup and let the cook on low for 3 min. Keep them warm on a plate with a lid.

To call it sauce is a bit too much for this dish. Just let the bacon get a bit crispy in the pan, sprinkle the flour on top and stir. Add sour egg cooking water until you reach the consistency you want. Add parsley.

Ingredients:

Dough for 5 or 6 potato dumpling

1 slice of buttered toasted bread

4 eggs, 5 slices bacon, 1 tbsp parsley, 1 tbsp flour

1 small lemon, 2 tbsp white vinegar, 500 ml water