@passion_cuisine_77: Eggs in a Pumpkin Nest Ingredients for 6 nests 7 eggs 450 g Hokkaido pumpkin 30 g grated Parmesan 6 slices of bacon Chives Salt, pepper, nutmeg Preparation 1. Thoroughly wash 150 g of Hokkaido pumpkin, cut it in half, and remove the seeds with a spoon. Since the skin softens during cooking, there’s no need to peel it. Cut the pumpkin into small, even cubes. 2. Place the cubes in a small pot and add just enough water to cover the bottom. Cover and simmer over medium heat for about 10 to 12 minutes, until tender. 3. Drain off the excess water and, using a hand blender, puree the pumpkin cubes directly in the pot until smooth; then season to taste with salt, pepper, and nutmeg. 4. Preheat the oven to 200 °C (top and bottom heat). Grease the 6 cups of a muffin pan very well. 5. Coarsely grate the remaining pumpkin (300 g), sprinkle lightly with salt, let rest for 5 minutes, and then squeeze out the excess liquid very firmly using a cloth. Then mix with the egg and Parmesan. 6. Press the mixture firmly into the bottom and up the sides of the 6 muffin cups (you can use a small glass to help with this) and pre-bake on the middle rack for 15 to 18 minutes, until the edges are golden brown. 7. Fry the bacon in a skillet until crispy, drain on paper towels, and cut into pieces. Optionally, mix a little bacon fat into the pumpkin purée. 8. Fill each cup with 1 to 2 tablespoons of pumpkin purée (about 25 g), make a small indentation, and place the bacon pieces on top of the purée. Carefully crack one whole egg into each cup. 9. Return the pan to the oven (on the middle rack) and bake for 14 to 17 minutes. Once the egg whites are completely white and set, the muffins are done. The yolks will remain wonderfully creamy. 10. After baking, let cool for 5 minutes, carefully loosen the muffins from the sides of the pan with a knife, remove them from the pan, and sprinkle with fresh chives.#eggyolk #eggrecipe #pumkin #pumkinseason #egg

Michèle

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Sunday 13 September 2026 13:34:42 GMT