Eggs in Prison – Patisson Pumpkin with Egg Stuffing

(*) Forgotten vegetables

Cut the patissons in half, remove the seeds and the fibrous inside.

Cook the pumpkins in the hot vegetable soup for 10 min. Keep 1 cup of vegetable soup, pour away the rest. Place drained pumpkins in a buttered ovenproof dish, season with salt, pepper.

Place an egg in each squash half, sprinkle 1/2 tbsp chopped culinary herbs and 1 tbsp grated cheese, and pour on the clear soup set aside.

Cover with aluminum foil and bake in the oven heated to 220 °C for 20 minutes.

Remove the foil and bake again for 10 minutes. Sprinkle the remaining kitchen herbs on top and serve with toasted baguette fresh bread.

Our tip: If you like to cook with fresh herbs, it is best to get kitchen herbs in pots – so you always have everything ready!

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