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🍽️ Pumpkin Gratin with Poached Egg

127 kcal · 30 min · 4 servings

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Ingredients

Instructions

  1. 1. Cut the pumpkin flesh into narrow, small strips.
  2. 2. Peel the garlic and chop it finely.
  3. 3. Heat 2 tablespoons of oil in a hot pan.
  4. 4. Sauté the garlic in it until translucent.
  5. 5. Add the pumpkin and sauté it briefly.
  6. 6. Deglaze the mixture with the wine.
  7. 7. Simmer the vegetables over medium heat for 7 to 8 minutes.
  8. 8. Wait until all the liquid has evaporated.
  9. 9. Season the mixture with salt, pepper, and a pinch of nutmeg.
  10. 10. Stir the parsley into the vegetables.
  11. 11. Set aside 3 tablespoons of the pumpkin mixture.
  12. 12. Distribute the rest of the vegetables onto buttered, ovenproof ramekins.
  13. 13. Fill a large, shallow pot with 2 to 3 centimeters of water.
  14. 14. Bring the water to a boil with the lid on.
  15. 15. Crack the eggs.
  16. 16. Place one egg into each ramekin.
  17. 17. Top the eggs with small pieces of butter.
  18. 18. Sprinkle the eggs with chives.
  19. 19. Cover the ramekins.
  20. 20. Poach the eggs in the hot water bath for 6 to 8 minutes.
  21. 21. Remove the ramekins from the water.
  22. 22. Grind fresh pepper over the eggs.
  23. 23. Garnish the dish with the reserved pumpkin vegetables and chervil.
  24. 24. Serve the dish with toasted bread strips if desired.

Nutrition per serving