September snuff with egg toast

Name: September snuff with egg toast
Cook time: 40 min
Total time: 40 min
Yield: 4
Ingredients: 500 g Parsnips; 500 g Hokkaido Pumpkin; 7-10 Tbsp salt, pepper, nutmeg; 150 g frozen peas; 350 g detached pork chop; 3 TABLESPOONS Oil; 2 TABLESPOONS Butter; 3 TABLESPOONS Flour; 200 ml Milk; 1/2 bunch Chives; 4 Disc/s Toast; 4 Eggs

AUTHOR
Bill Macdonald

DIFFICULTY
very easy

RATING

Now in early autumn we use pumpkin and parsnips for this classic from Schleswig-Holstein. With the funny egg toasts, the stew is balm for soul and stomach.

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 4

500 g Parsnips
500 g Hokkaido Pumpkin
7-10 Tbsp salt, pepper, nutmeg
150 g frozen peas
350 g detached pork chop
3 TABLESPOONS Oil
2 TABLESPOONS Butter
3 TABLESPOONS Flour
200 ml Milk
1/2 bunch Chives
4 Disc/s Toast
4 Eggs

Directions

1
Peel, wash and slice the parsnips. Wash, seed and dice the pumpkin. Cook both in approx. 250 ml salt water covered for approx. 5 minutes. Add frozen peas and cook for about 1 minute more. Drain the vegetables and collect the stock.
2
Dab the smoked pork dry and cut into cubes. Heat 1 tablespoon of oil in a saucepan. Fry the meat for about 5 minutes. Take out.
3
Heat the butter in the frying fat. Stir in flour and sweat lightly. Add vegetable stock and milk while stirring, bring to the boil and simmer for about 5 minutes. Season sauce with salt, pepper and nutmeg. Wash and finely chop the chives. Add the smoked pork loin, vegetables and chives to the sauce.
4
For the toasts, cut a circle (approx. 7 cm Ø) from each toast slice. Heat 2 tablespoons of oil in a large coated frying pan. Roast the toast slices in it for about 1 minute. Beat the eggs in the middle of the slices and fry for approx. 2 minutes on each side. Fry the toast slices as well. Season with salt and pepper. Serve as a snack.