Begin heating a large pot of salted water and beat the eggs in a food processor.
Add in the flour and cream of wheat and process until combined.
Pour in a bit of water and mix it in with a spatula to move the dough around, then add the salt.
Blend everything together with the food processor, adding more water if needed.
When the water comes to a boil, swirl in the first batch of spätzle and give it a stir.
While the spätzle cooks, prepare a cold water bath and get a colander ready.
When the spätzle starts foaming in the water, scoop it into a bowl and transfer everything to the cold water bath.
Strain the spätzle and refill the water bath bowl for the next batch.
Start the next batch of spätzle
Lay out a clean, dry dishcloth and layer the strained spätzle on top of it. Cover it with another dry dishcloth.
Move the dry spätzle to a bowl to make room for the next batch. Repeat this process until all the spätzle is made.
Make a batch of extra crispy bacon for the crumble (this is optional).
Melt the butter in a pan and toast the breadcrumbs.
Toss the spätzle with the toasted breadcrumbs and bacon crumble.