Barbecue 12. March 2025

Pumpkin and potato minis with fried egg

Delicious, easy and quick to prepare - these grilled pumpkin and potato minis with fried egg. This simple recipe is a great way to combine the flavors of pumpkin and potatoes. With a freshly grilled fried egg on top, it's a healthy and delicious meal that everyone will love. So let's get started!

Preparation 40 minutes Preparation 45 minutes

4 dried tomatoes (preserved in oil)
500 g Hokkaido pumpkin
500 g potatoes
1 clove of garlic
3 sprigs of oregano
3 sprigs of thyme
250 g cream
250 ml milk
1 pinch of nutmeg
100 g mountain cheese
4 eggs
1 bunch of mixed herbs
1 tbsp sea salt
1 tbsp walnuts
Salt
A little butter
4 heatproof bowls

Preparation

Preheat the grill to 200 degrees.
Brush the bowls with butter.
Drain the tomatoes, chop finely and place in small bowls.
Wash, halve and clean the pumpkin.
Cut the flesh into thin slices.
Peel and wash the potatoes and cut into thin slices.
Layer both in the ramekins.
Peel and finely chop the garlic.
Pluck the oregano and thyme leaves and chop into small pieces.
Mix both with the cream, milk, nutmeg and salt and pour over the vegetables.
Bake the minis for approx. 45 minutes on the grill with the lid closed.
After about 30 minutes, sprinkle the cheese on top.
About 8 minutes before the end of baking, pour 1 egg over each casserole.
Sprinkle the casseroles with finely chopped fresh herbs, walnuts and sea salt and enjoy!