Baked Egg with Pumpkin and Cheese
Baked egg with pumpkin and cheese is a recipe featuring fresh ingredients from the eggs category. Try this and other recipes from Spoonsparrow!
Ingredients
- 350 g pumpkin flesh
- 50 ml Vegetable broth
- Salt
- Pepper (freshly ground)
- 1 pinch nutmeg
- 200 g Reblochon cheese
- 200 g crème fraîche
- 4 eggs
- 2 tbsp almond flakes
Instructions
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1.
Preheat the oven to 180°C fan.
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2.
Dice the pumpkin into small cubes, add the broth in a pot and simmer for 5-8 minutes until tender. Slightly mash with a potato masher and season with salt, pepper and nutmeg. Slice the cheese into thin strips.
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3.
Place 2-3 tbsp crème fraîche in four small jars (e.g., Weck jars). Sprinkle some of the cheese on top and add half of the pumpkin mixture. Layer alternating 2 tsp crème fraîche, remaining pumpkin and more crème fraîche. Distribute the rest of the cheese over the jars and place one egg in each.
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4.
Set the jars in a baking dish or tall tray and pour hot water until the jars are about two‑thirds submerged. Bake for 10-15 minutes until the whites are set and yolks still slightly runny.
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5.
Meanwhile, toast the almond flakes in a dry pan until golden brown. Sprinkle over the finished eggs and serve with bread sticks if desired.
