Pumpkin Gratins Topped with Eggs
Nutritional values
(Percentage of daily recommendation)
| Calorie | 127 cal. | (6 %) | ||
| Protein | 7 g | (7 %) | ||
| Fat | 8 g | (7 %) | ||
| Carbohydrates | 4 g | (3 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 1.2 g | (4 %) |
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 1.7 μg | (9 %) | ||
| Vitamin E | 1.7 mg | (14 %) | ||
| Vitamin K | 7.7 μg | (13 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 2.2 mg | (18 %) | ||
| Vitamin B₆ | 0.1 mg | (7 %) | ||
| Folate | 59 μg | (20 %) | ||
| Pantothenic acid | 1.1 mg | (18 %) | ||
| Biotin | 13.9 μg | (31 %) | ||
| Vitamin B₁₂ | 1 μg | (33 %) | ||
| Vitamin C | 7 mg | (7 %) | ||
| Potassium | 259 mg | (6 %) | ||
| Calcium | 46 mg | (5 %) | ||
| Magnesium | 12 mg | (4 %) | ||
| Iron | 1.5 mg | (10 %) | ||
| Iodine | 7 μg | (4 %) | ||
| Zinc | 1 mg | (13 %) | ||
| Saturated fatty acids | 3.5 g | |||
| Uric acid | 25 mg | |||
| Cholesterol | 226 mg | |||
| Complete sugar | 3 g |
Ingredients
- Ingredients
- 200 grams Pumpkin
- 1 garlic clove
- 50 milliliters dry white wine
- salt
- freshly ground peppers
- Nutmeg (freshly grated)
- 4 eggs
- softened butter
- Chervil (for garnishing)
Preparation steps
Cut pumpkin pulp into small slices. Peel garkic and chop finely. Heat 2 tablespoons of oil in a pan and saute garlic. Add pumpkin and saute briefly together. Deglaze pan with wine and simmer for 7-8 minutes on medium heat or until wine has completely evaporated. Season with salt, pepper and a pinch of nutmeg and add parsley. Set 3 tablespoons of pumpkin aside. Place the rest into buttered and ovenproof ramekins.
Boil water and pour into a large shallow dish up to 2-3 cm (approximately 1 inch).
Break eggs. Place one egg into each ramekin. Dot with flaked butter and srpinkle with chives. Poach in hor water for 6-8 minutes.
Remove ramekins from water and sprinkle with pepper. Garnish with reserved pumpkin cubes and chervil. Serve with toasted bread, if desired.
