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Mini-stuffed squash with baked eggs

Source: https://www.marionprima.com/recette-de-mini-courge-farcie-oeuf-cocotte/

Evening Public
Course: Main course
Preparation time: 5 minutes
Cooking time: 20 minutes
Energy: 112 kcal / serving

Instructions

  • 1.   Start by steaming the Jack Be Little squash for 15 minutes, then let them cool.
  • 2.   Next, cut off the top of the squash, remove the seeds, and lightly hollow out the squash.
  • 3.   Preheat your oven to 190°C (375°F).
  • 4.   Cut a lid on the top of the squash and hollow out the inside to empty it.
  • 5.   Place the squash in an ovenproof dish, season with salt and pepper.
  • 6.   Crush the hazelnuts and chop the basil.
  • 7.   Brown the bacon in a pan, then distribute it in the squash.
  • 8.   Crack an egg into each squash, add a spoonful of heavy cream, and give it a twist of pepper.
  • 9.   Fill the dish with hot water, then bake at 180°C (350°F) for 20 minutes.
  • 10.   After cooking, add some crushed hazelnuts and chopped chives.

Notes & Suggestions

  • Average nutritional values per serving
    Energy 781.57 kJ / 189.01 kCal
    Fat 17.84 g of which saturated 9.39 g
    Carbohydrates 1.49 g of which sugars 1.26 g
    Fiber 0.41 g
    Protein 5.01 g
    Sodium 273.63 mg

Ingredients for servings

  • 4 squashes
  • 50 g of smoked bacon
  • 20 g of hazelnut
  • 4 quail eggs
  • 4 tablespoon of thick sour cream
  • 1 pinch of fresh basil
  • 1 pinch of fresh chives
  • salt (according to taste)
  • pepper (according to taste)

Rates

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Nutritional information *

  •  
    Per serving
    % RDA
  • Energy value
    112 kcal
    6 %
  • Fat
    10,32 g
    15 %
  • of which saturated
    4,39 g
    22 %
  • Carbohydrates
    0,9 g
    0 %
  • of which sugar
    0,75 g
    1 %
  • Protein
    3,26 g
    7 %
  • Fibers
    0,62 g
    ?
  •   More data
* As an indication, before cooking, RDA of the EU.