Ingredients
- 4 mini pumpkins
- 1 teaspoon(s) of nutmeg
- 4 eggs
- 30 g crushed hazelnuts + a few for dressing
- 80 g grated Beaufort cheese
- 4 teaspoon(s) of thick crème fraîche
-
a few sprigs of chives
Preparation
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Cut the tops off the previously washed baby squashes. Using a spoon, remove the seeds and filaments. Steam them for 20 minutes. Once cooked, scrape them to recover the flesh without piercing the skin.
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Preheat the oven to 200°C (th. 6-7).
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In a salad bowl, mix the squash flesh, nutmeg, crushed hazelnuts and Beaufort. Salt, pepper.
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Distribute the preparation among the mini squashes, then break an egg on each of them. Cover the white with a spoonful of cream. Pepper. Bake for 15 min.
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Remove from the oven, sprinkle with chives and crushed hazelnuts.
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Serve hot, with toasted bread.
