1. Cut the rolls into 1 cm cubes; finely chop the onion and sweat it in the butter until translucent.
2. Mix the bread cubes with the onion, eggs beaten with the milk, parsley, flour and salt and leave for 15 minutes.
3. Shape 6 dumplings with wet hands, simmer in salted water for 15 minutes, then let them cool completely (leftover dumplings are best).
4. Cut the cooled dumplings into 1 cm slices and fry them in the lard in a large pan until golden and crisp on both sides.
5. Beat the eggs with salt and pepper, pour over the dumplings and stir for 1-2 minutes until creamy.
6. Sprinkle generously with chives and serve with a green or cabbage salad.
Tip: Make it with day-old dumplings - once cooled they slice neatly and don't fall apart in the pan.
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