Instructions

• If you want a fresh garnish, set aside a small amount of the 2 tablespoons chopped herbs; otherwise proceed. In a small bowl whisk together the 4 large eggs, salt and pepper to taste, and the remaining chopped herbs until evenly combined. Set the egg mixture aside.
• Heat 3 tablespoons butter in a large non-stick skillet over medium-high heat until the butter is melted and coating the pan.
• Add the 1 pound Maultaschen, cut into 1/2-inch slices, to the skillet in a single layer. Cook, turning the slices as needed, until they are lightly browned on all sides.
• Reduce the heat to medium and pour the egg-and-herb mixture evenly over the browned Maultaschen.
• Let the eggs begin to set around the edges, then gently turn the Maultaschen so the uncooked egg flows beneath them. Continue turning the slices once or twice as the eggs cook until the eggs are fully set and cooked through.
• Remove the skillet from the heat and serve immediately. Sprinkle any reserved chopped herbs on top and adjust salt and pepper to taste.