Restaurant Silberberg. A-6130 Schwaz · Alte Landstraße 1
Hours: Tuesday – Sunday 10:00 – 24:00
Knödel dumplings are an essential part of Central European cuisine. Primarily prepared using bread but sometimes made of potatoes, these large, round boiled balls are commonly served as side items for meat dishes such as Schweinebraten roasted pork or stews – dishes accompanied by a thick and heavy sauce. But Knödel can also be the main star of a dish, as done here. In the Geröstete Knödel dish, Knödel bread dumplings are sliced and pan-fried and served with scrambled eggs.
This Knödel dish is simple and straightforward. Like Tiroler Gröstl, it is a smart way of utilizing leftovers from previous meals. Knödel is generally made using old, stale bread, but this method of preparation makes use of already cooked dumplings and extends the life further. Simply put, this dish is just like eating bread with eggs for breakfast. Seasoned well, the small bread ‘cakes’ are delicious. The soft and delicate nature of the sliced bread pieces really pair well with the creamy and buttery scrambled eggs. Meanwhile, the Knödel’s crisp, browned edges are a real delight since they have a nice crisp crust to counter the spongy interior. Scrambled eggs are cooked finely and slightly salted. Chopped chives not only offer a fine hint of oniony flavor and appealing green color, but also provide the dish with some earthy freshness.
The Geröstete Knödel comes with a side green salad that contains roughly cut iceberg lettuce and red and green lettuce leaves. There are also a couple of tomato wedges. The entire salad gets a nice toss in a vinegary dressing that provides yet another contrast.
At only 8 euros, the Geröstete Knödel with green salad is an absolute bargain.