Beat the eggs and melt the butter. Mix butter and eggs well with flour and milk and a pinch of salt and nutmeg.
On the stove, bring salted water to a boil and press the dumpling mixture through a spätzle sieve or spätzle plane. Cook the gnocchi until they rise to the surface. Quench with cold water so they don’t stick together.
Wash and finely chop herbs.
Melt clarified butter in a large frying pan and toss the gnocchi in it.
Crack the eggs, whisk and quickly mix in until the yolks are set but not too dry.
Season the egg dumplings with salt and pepper and serve sprinkled with the herbs.