Gebratene Maultaschen (Fried Maultaschen with Egg)
This Gebratene Maultaschen is SO EASY! Crispy fried Swabian ravioli tossed with fluffy eggs and fresh herbs for a perfect breakfast or dinner.
Equipment
- Large Skillet
- Spatula
- Whisk
- Cutting Board
- Measuring Spoons
Ingredients
- 1 pound Maultaschen cut into ½ inch slices
- 3 tablespoons butter for frying
- 4 large eggs whisked
- 2 tablespoons chopped parsley, chives, or green onions for garnish
- salt and pepper to taste
Instructions
- Start by slicing your Maultaschen into ½ inch pieces to ensure even frying.
- In a large skillet, melt the 3 tablespoons of butter over medium heat until it bubbles slightly without burning.
- Add the sliced Maultaschen to the skillet in a single layer and fry for 4-5 minutes on one side until golden brown.
- Flip the Maultaschen gently and cook for another 4-5 minutes on the other side.
- While frying, whisk the eggs in a bowl until well combined.
- Pour the whisked eggs over the fried Maultaschen in the skillet, letting the eggs seep into the gaps.
- Cook gently for 3-4 minutes, stirring slightly to ensure the eggs are fluffy and just set, not overcooked.
- Season with salt and pepper to taste, then sprinkle chopped parsley, chives, or green onions on top.
- Transfer to plates and serve hot, optionally with a side salad or pickled vegetables.
Notes
- Use leftover Maultaschen to save time; they fry up well.
- For a vegetarian version, choose Maultaschen filled with spinach and cheese.
- Add a sprinkle of cheese over the eggs before serving for extra flavor.
- Substitute butter with olive oil or vegan butter for a dairy-free option.
- Store leftovers in an airtight container in the refrigerator up to 3 days; reheat gently to keep crispiness.