Feel like carving some pumpkins for Halloween? Choose your pumpkin, then cut, clean and chop it before preparing your pumpkin surprise!
Ingredients For
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x 4
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x 4
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Mini Halloween Pumpkin Surprises
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4 sprigs
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30 g
Preparation
1
Preheat the oven to 180°C.
2
Cut the pumpkin in half lengthwise. Remove the seeds with a tablespoon. Place the pumpkins on a baking tray lined with baking paper. Drizzle with olive oil. Bake for 15 minutes.
3
Dice the Montbéliard sausage. Peel and chop the onion. Fry it in a pan with the diced sausage.
4
Take the pumpkins out of the oven. Divide the cream among the pumpkins. Add 1 spoonful of the onion/sausage mix. Break 1 egg inside each one.
5
Add a few pumpkin seeds on top.
6
Turn the oven down to 160°C and bake for 10 minutes.
7
Once out of the oven, sprinkle some chopped spring onions over the eggs.
Pair with
Alsace Gewurztraminer or Muscadet
