Pumpkin with Egg Filling
Prep: 10min
|
Servings: 4
|
Cook: 30min
Pumpkin with egg filling is a recipe featuring fresh ingredients from the flower vegetable category. Try this and other recipes from Spoonsparrow!
Ingredients
- 8 Rondini pumpkins
- Salad salt
- Pepper (freshly ground)
- 4 tbsp olive oil
- olive oil (for the baking sheet)
- 8 eggs
- 2 tbsp freshly chopped herbs (e.g., chervil, thyme)
- 80 g freshly grated cheese (e.g., Emmental)
Instructions
-
1.
Preheat the oven to 200°C with fan and top heat.
-
2.
Wash the Rondini pumpkins and cut off a lid from each. Hollow out or pit them and place on an oiled baking sheet or four fireproof dishes. If they do not stand, trim a small piece from the bottom. Season with salt and pepper, drizzle with oil, and set the lids back on top. Bake for about 15 minutes until almost soft.
-
3.
Remove from oven and crack one egg into each cavity. Season with salt and pepper, sprinkle herbs, then top with grated cheese and rest the lid only against the pumpkin. Return to oven for another 10 minutes until golden brown and serve.
