In our house, Christmas Eve isn’t complete without the comforting aroma of Schinkennudeln wafting through the kitchen. A family favorite full of flavor. It’s a simple dish—just noodles, eggs, bacon, and a few humble ingredients—but it carries the weight of tradition, laughter, and love.
Every year, as the tree glows softly in the corner and carols play in the background, I make this dish for my daughter and grandson. It’s their favorite, and honestly, mine too. There’s something deeply satisfying about preparing a meal that’s both hearty and nostalgic, especially when it’s tied to the rhythm of family and celebration.
This recipe is very simple. In Germany, the Bavarian region, we used cooked ham, but I like to use fried bacon. I replaced the yellow onions, which is customary, with green onions.
The Ritual Begins: Noodles and Bacon
I start by boiling wide noodles in salted water with a splash of olive oil until they’re perfectly al dente. While they cook, I fry thick-cut bacon in a separate pan until it’s browned and crispy, then transfer it to a paper towel-lined plate to drain.
The noodles, once drained, go into a buttered pan—sizzling gently, ready to soak up flavor.
Eggs and Aromas
I push the noodles to one side of the pan and crack in three eggs, letting them fry before scrambling them into soft curds. Once cooked, I stir them into the noodles, letting everything mingle together.
Then come the green onions—fresh, vibrant, and just a little sharp—and the crumbled bacon, which adds that irresistible smoky crunch. I stir everything gently, letting the flavors blend over medium heat for a few minutes.
Season and Serve
A sprinkle of salt and pepper is all it needs. Sometimes I add a pinch of nutmeg or a dash of paprika, but mostly, I let the ingredients speak for themselves.
Served warm, Schinkennudeln is more than just food—it’s a memory on a plate. My grandson always asks for seconds, and my daughter smiles with that look that says, “This tastes like home.”
A Tradition Worth Keeping
I’ve made elaborate holiday meals over the years, but this dish remains the heart of our Christmas Eve. It’s quick, unfussy, and deeply satisfying. And every time I make it, I’m reminded that the best traditions are the ones that bring us together.
If you’ve never tried Schinkennudeln, I hope this inspires you to give it a place at your table. And if you have your own version, I’d love to hear how you make it special.
Schinkennudeln, a ham, egg and noodle pasta
Ingredients
- 1 lb wide noodles (or spirals)
- 1/2 lb bacon
- 6 green onions
- 3 eggs
- Salt and pepper
- 2 tbsp butter for the pan
Instructions
- Cook the wide noodles in water and some olive oil till al Dente.
- Drain and set aside.
- While cooking the noodle fry the bacon.
- When browed and crispy place on.a plate with paper towels.
- Heat a pan with some butter and place the noodles inside.
- Push the noodles to the side, add and fry the 3 eggs.
- Scramble the eggs and stir into the noodles.
- Add the green onions and crumbled bacon and stir.
- Turn the stove on medium and cook for about 3 minutes stirring occasionally.
- Season with salt and pepper to your liking.
Notes
Serve with Boston Lettuce or Spring Greens. Leftovers can be stored in the refrigerator for about 3 days.
