Mustard Cream Spaetzle Topped Ham Steak

• 2 tablespoons butter
• 1 (1 1/2-pound) ham steak
• 1 1/2 cups heavy cream
• 2 tablespoons whole-grain mustard
• Spaetzle, recipe follows
• 3 eggs
• 1 cup milk
• 1/4 teaspoon freshly grated nutmeg
• Kosher salt and freshly ground white pepper
• 3 cups all-purpose flour, or as needed

1. Melt butter in a large skillet over medium heat.
2. Saute ham steak until heated through and browned, about 2 to 3 minutes per side.
3. Transfer ham steak to platter, keep warm.
4. Add heavy cream to skillet and reduce until thick enough to coat the back of a spoon, about 3 minutes.
5. Add mustard and simmer 1 minute.
6. Add cooked spaetzle and toss to coat.
7. Top ham steak with mustard cream spaetzle.
8. In a bowl whisk together eggs, milk, nutmeg, salt and pepper.
9. Gradually stir in enough flour to make a thick batter.
10. You will probably not need all 3 cups.
11. Using a metal colander set over a pot of boiling, salted water, press spaetzle batter through holes directly into water.
12. When spaetzle are cooked through, they will float to surface, about 5 minutes.
13. Scoop up with a slotted spoon and drain well as they cook or drain all at once.
14. Yield: 4 servings

butter, ham steak, heavy cream, wholegrain mustard, spaetzle, eggs, milk, freshly grated nutmeg, kosher salt, allpurpose flour

Taken from www.foodnetwork.com/recipes/emeril-lagasse/mustard-cream-spaetzle-topped-ham-steak-recipe.html (may not work)