Method
- Blend spinach with eggs, milk, and salt.
- Stir in flour to form a thick batter.
- Push batter through a spatzle maker or colander into simmering salted water.
- Cook until dumplings float, then drain.
- Brown speck lightly in butter.
- Toss spatzle with speck, butter, and cheese.
Cook's note: The batter should fall slowly from a spoon, not pour like cream.