Baked Eggs with Pumpkin and Cheese
Ingredients
- Ingredients
- 350 grams Pumpkin
- 50 milliliters Vegetable broth
- salt
- freshly ground peppers
- 1 pinch Nutmeg
- 200 grams Reblochon cheese
- 200 grams Crème fraiche
- 4 eggs
- 2 Tbsps slivered almonds
Preparation steps
Cut pumpkin pulp into small cubes, combine with broth in a pot and simmer for about 5-8 minutes or until soft. Mash with a potato masher and season with salt, pepper and nutmeg. Cut cheese into thin slices.
Put 1/3 of pumpkin mixture into 4 small glasses ot Mason jars. Top each with 2-3 tablespoons of crème fraîche. Sprinkle with some cheese and spread with 1/3 of pumpkin mixture. Top with 2 teaspoons of creme fraiche, remaining pumpkin mixture and remaining creme fraiche. Sprinkle with remaining cheese and break an egg into each jar. Place jars into casserole or a large baking sheet and add hot water so that jars are 2/3 in the water. Bake in preheated oven at 180°C (approximately 350°F) for about 10-15 minutes or until egg whites are firm and yolks are still slightly liquid.
Toast almonds in a dry pan until golden brown. Sprinkle over eggs and serve with bread sticks, if desired.
