Creamy Mini Pumpkin Eggslut: A Hearty Breakfast Recipe
Easy Mini Pumpkin Eggslut, Like Sweet and Savory Pumpkin Gratin!
Prepare a satisfying breakfast using the sweetness of seasonal mini pumpkins! I found some fresh mini pumpkins at the market and decided to make a creamy eggslut today. It’s a simple process that results in a wonderful dish, perfect as a breakfast substitute. Experience the fantastic combination of pumpkin sweetness, egg, bacon, and cheese!
Ingredients- 1 mini pumpkin
- 1/4 onion
- 1 egg
- 2 slices bacon
- 1 slice pizza cheese
- 2 pinches salt
- A little black pepper
Cooking Instructions
Step 1
First, wash the mini pumpkin thoroughly under running water. After washing, microwave the pumpkin for about 1 minute. This will make it much easier to scoop out the insides.
Step 2
Finely chop the onion and bacon. These ingredients are crucial for adding flavor to your eggslut. The sweetness of the onion and the saltiness of the bacon will create a delightful balance.
Step 3
After microwaving, carefully cut off the top part of the pumpkin, but don’t cut it in half just yet. Then, use a spoon to scoop out all the seeds and stringy bits from the inside, creating a small cavity like a little bowl.
Step 4
Fill the hollowed-out pumpkin cavity with the finely chopped onion and bacon. Crack an egg directly into the pumpkin. Use a fork to gently break the yolk and mix it with the other ingredients. Season with 2 pinches of salt and a little black pepper.
Step 5
Place the filled pumpkin back into a microwave-safe dish and microwave for another 3 minutes. This will cook the egg to a soft, semi-runny consistency, adding to its creaminess.
Step 6
Finally, place a slice of pizza cheese generously over the semi-cooked egg. Press down gently to ensure the cheese covers the filling completely. Transfer the pumpkin to an air fryer and cook at 190°C (375°F) for 6 minutes, or until the cheese is melted and golden brown. Your delicious pumpkin eggslut is ready to be enjoyed warm!
