50 min

Mini Halloween Pumpkin Surprises

Name: Mini Halloween Pumpkin Surprises
Cook time: 50 min
Yield: 4
Ingredients: x 4.00 mini pumpkins; x 4.00 eggs; 200.00 ml Isigny Crème Fraîche & Bresse Crème Fraîche PDO; x 1.00 Saucisse de Montbéliard PGI; x 1.00 Cévennes Sweet Onion PDO; 4.00 sprigs chive; 30.00 g pumpkin seeds

Feel like carving some pumpkins for Halloween? Choose your pumpkin, then cut, clean and chop it before preparing your pumpkin surprise!

Ingredients For

mini pumpkins x 4
eggs x 4
Isigny Crème Fraîche & Bresse Crème Fraîche PDO

200 ml See the article
Saucisse de Montbéliard PGI

x 1 See the article
Cévennes Sweet Onion PDO

x 1 See the article
chive 4 sprigs
pumpkin seeds  30 g

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Preparation

Preheat the oven to 180°C. 

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.

Dice the Montbéliard sausage. Peel and chop the onion. Fry it in a pan with the diced sausage. 

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. 

Add a few pumpkin seeds on top. 

Turn the oven down to 160°C and bake for 10 minutes. 

Once out of the oven, sprinkle some chopped spring onions over the eggs. 