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
- 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!
