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Ingredients
Pumpkin Gratins Topped with Eggs
- 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)
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.
(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 %) |