Electrodomésticas de calidad alemana. SEVERIN - marca alemana con 130 años de experiencia en el mercado.

12/03/2025 Barbecue | Everything

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 time 40 minutes Cooking time 45 minutes
Ingredients
Ingredients for 4 portions
  • 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

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