Chestnut Pumpkin Eggslut

Name: Chestnut Pumpkin Eggslut
Total time: 10 min
Yield: 330 g
Ingredients: shredded mozzarella cheese 20 serving; fresh egg 110 piece; chestnut pumpkin 200 g

Cook 10 min Difficulty EASY 408 kcal

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Ingredients

Main ingredients

shredded mozzarella cheese 1 serving
fresh egg 2 piece
chestnut pumpkin 200 g

Seasonings/Sauce

No seasonings/sauce have been registered.

Nutrition summary

Carbohydrates 43.97 g 45%

Protein 23.42 g 24%

Fat 13.54 g 31%

Serving size 330g

Cooking steps

1

Wash the chestnut pumpkin thoroughly and cut it in half.
2

Remove the seeds and place the chestnut pumpkin in a steamer to cook.
3

Scoop out a bit of the inside to make a bowl shape.
4

Mix the Eggslut sauce (eggs, heavy cream, etc.) and pour it into the pumpkin.
5

Place the pumpkin in the oven and bake at 180°C for 10-15 minutes.
6

After baking, season the chestnut pumpkin Eggslut with salt and pepper.

Chestnut Pumpkin Eggslut

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