For the “Selchfleischfleckerln”, cook the “Fleckerln” in salted water until al dente and strain. Finely chop the smoked meat.
Stir butter until fluffy and stir in 2 yolks, a whole egg, the smoked meat, the sour cream and the Fleckerln. Beat the 2 egg whites until stiff and fold in carefully.
Grease a baking dish with butter and sprinkle with breadcrumbs. Pour in the mixture and bake at approx. 180 °C for 30-35 minutes.