Pumpkin slices with egg and cottage cheese

Name: Pumpkin slices with egg and cottage cheese
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 1 Hokkaido pumpkin (approx. 1.2 kg); 1 TABLESPOON Balsamic vinegar; 1 TABLESPOON liquid honey; 2 TABLESPOONS Olive oil; 1 red pepper; 4 Eggs (size M); 1/4 collar Chives; 2 discs brown bread (from the day before); 4 TABLESPOONS Cottage cheese (0,8 % fat)

AUTHOR
Janie Gentry

DIFFICULTY
very easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

1 Hokkaido pumpkin (approx. 1.2 kg)
1 TABLESPOON Balsamic vinegar
1 TABLESPOON liquid honey
2 TABLESPOONS Olive oil
1 red pepper
4 Eggs (size M)
1/4 collar Chives
2 discs brown bread (from the day before)
4 TABLESPOONS Cottage cheese (0,8 % fat)

Directions

1
Pumpkin wash, clean and cut into roundish slices. Mix vinegar, honey and 1 tablespoon of oil together. Brush the slices with it, place them on a baking tray lined with baking paper and bake in a preheated oven (electric cooker: 175 °C/ circulating air: 150 °C/ gas: see
2
manufacturer) bake for about 20 minutes.
3
Core the rest of the pumpkin, cut the flesh into fine cubes. Wash and clean the peppers and cut them into fine cubes. Beat the eggs together. Heat 1 tbsp. oil in a frying pan. Fry the pumpkin and bell pepper cubes for about 2 minutes.
4
Add the eggs and allow to set while stirring occasionally. Wash the chives, shake dry and cut into fine rolls.
5
Heat a pan without fat. Pluck the black bread roughly apart and toast it crisply in it. Take the pumpkin out of the oven. Arrange pumpkin, scrambled eggs and cottage cheese on plates. Sprinkle with bread croutons and chives.