Baked Eggs in a Mini Pumpkin Is The Perfect Fall Breakfast

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Eggs in a Mini Pumpkin with Bacon and Roasted Squash Hash
Recipe Serves 4

Cut the bottom off of the mini pumpkins (depending on the shape of it) so that it's deep enough to hold the egg but shallow enough for the egg to sit at the surface (aka not too deep).

Scoop out the seeds and use a spoon to scrape away any of the membrane to make a nice smooth bowl. Cover the stems with foil. Place the pumpkins on a foil lined baking sheet, cut side down. Set aside.

Cut the butternut squash into sections. Remove the seeds and stem. Peel the squash and dice it into ½ inch diced pieces.

Mix the diced squash with the finely diced onion and diced bacon.

Whisk together the vegetable oil, balsamic vinegar, chile flakes, garlic.

Pour vinaigrette over the squash mixture a little at a time and toss until the squash is well coated. Sprinkle with fresh minced rosemary and toss again.

Generously season with salt and pepper.

Turn the squash mixture out onto the foil covered baking sheet and spread out evenly.

Bake the pumpkins and the squash together for 8 minutes. Remove from the oven. Quickly brush the inside of the pumpkins with a little of the leftover vinaigrette and season with salt and pepper. Crack one egg into the center of each pumpkin.

Return the baking sheet to the oven before the pumpkins cool down and continue baking until the eggs are sunny side up, or set whites with runny yolk, about 6 to 8 minutes (check after 4 minutes and keep a close eye on them).

Remove the pumpkins and the bacon and roasted squash hash from the oven, the eggs will continue to cook a little bit more inside the hot pumpkins.

To serve, spoon the hash onto plates and place the pumpkins in the center. Lean one top of a pumpkin on each pumpkin, or next to them.
Sprinkle egg with a little salt, pepper, and smoked paprika.
Place a sprig of rosemary next to the mini pumpkin for decoration an aroma.

4 mini pumpkins (4 inch diameter)
1 medium red kuri or butternut squash
½ cup onion, minced
4 ounces bacon, diced
½ cup vegetable oil
¼ cup balsamic vinegar
2 teaspoons red chile flakes
2 cloves garlic, minced
2 tablespoons fresh sage or rosemary, minced
Kosher salt
Fresh cracked black pepper
4 large eggs
a pinch of smoked paprika
4 sprigs of rosemary

See original recipe here:

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