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Styrian Eggs in a Pumpkin Nest | Oven-Baked
(0)
40 min
Quick
Gurkerl Küche
Ein herbstliches Brunch-Highlight aus der Gurkerl Küche: Zarte Hokkaido-Kürbisringe werden im Backrohr vorgebacken, mit frischen Freiland-Eiern gefüllt und mit würzigem Bergkäse sowie steirischen Kürbiskernen gratiniert. Vollendet mit dunklem Kürbiskernöl und Schnittlauch – serviert mit ofenfrischem Bauernbrot.
Ingredients
Preparation method
Preparation
Preheat the oven to 200 °C top/bottom heat. Line a baking sheet with baking paper and lightly grease with a little butter.
Thoroughly wash the Hokkaido pumpkin, pat dry, and cut into four slices about 2–2.5 cm thick. Remove the seeds from the center with a spoon to create neat, round pumpkin nests.
Place the pumpkin rings on the baking sheet, season lightly with salt and pepper, and pre-bake in the preheated oven for about 12–15 minutes until the flesh becomes slightly tender.
Chef's tip
When slicing the pumpkin, make sure to cut even rings so that the egg does not run out. If a ring does not sit completely flat on the baking sheet, a small collar of baking paper will help.
For extra crispiness, you can lightly toast the slices of farmhouse bread in a toaster or in a pan with a little butter.
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