Or, tuck into the Australian-Swiss chef Mark Thommen's interpretation of spaetzle: Swiss noodles topped with a poached egg.

BBC: Business trip: Zurich

The current iteration places pork shoulder braised in white wine and veal stock on top of a polenta patty, then crowns it with a poached egg and garnishes it with onions, turnips, English peas, shallots and pea shoots.

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