PREPARATION
Whisk the water with three eggs, oil, salt and nutmeg. Add the flour and stir it in with a wooden spoon until the consistency of the dough is smooth and firm, pulling away from the sides. Cover the bowel with a clean towel and allow the dough to rest for about 30 minutes. Bring a pot of water to a boil in the meantime. Add salt to the water. Place some of the dough on a cutting board and cut thin strips into the boiling water (you can also use a potato ricer to press the dough into the water). Allow the water to come back to a rolling boil, wait for the pasta to cook for 1 minute and drain them into a colander to drain all the water. Next, place the onions and the speck into a pan with some butter and sear until the onions are golden brown. Add the pasta and finish in the pan. Place the spaetzle with one ach sunny side up egg on top and serve immediately.