Small Halloween squash with baked eggs
Small roasted squashes filled with mushrooms, cream and an egg, served with country bread.
Active time30 min
Cooking40 min
Total1 h
Add to my week
Loading your week…
Ingredients
- 300 g button mushrooms
- 150 ml crème fraîche
- 4 eggs
- 15 ml olive oil
- 3 g salt
- 240 g country-style bread
- 4 small edible squash such as Jack Be Little
Preparation
Preheat the oven to 190 °C. Wash 4 edible squash weighing 250 to 300 g each, cut off the tops to make lids and remove the seeds. Coat with 10 ml of oil and pre-bake for 25 minutes in a covered baking dish.
15 ml olive oil4 small edible squash such as Jack Be Little- oven
- baking dish
- knife
Clean the mushrooms. While the squash are pre-baking, thinly slice the mushrooms and cook them in a frying pan with the remaining 5 ml of oil for 8 minutes. Divide between the squash with the cream and salt; crack an egg into each squash.
300 g button mushrooms150 ml crème fraîche4 eggs3 g salt- frying pan
- spoon
- knife
Bake uncovered for 12 to 15 minutes until the whites and yolks are set and the flesh is tender. Toast the bread and serve the squash with their lids; use only edible squash, never ornamental gourds.
240 g country-style bread- oven
- toaster
Allergens
- Eggs
- Gluten
- Milk
Sources and credits
Photo: Au Menu — created with ImageGen at Roch’s request · Editorial permission from Roch for Au Menu; OpenAI terms
Au Menu · AI-generated illustration