Fried Hokkaido with Fried Egg
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Cook Time | 10 mins |
| Total Time | 25 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 1 small pumpkin (se) (Hokkaido)
- 1 medium onion (s)
- 4 egg (s)
- Oil, or clarified butter
- salt and pepper
Print Recipe
Pin Recipe Instructions
- Wash the Hokkaido, cut in half and remove the kernels. Cut the pumpkin into not too wide wedges and cut them in half again.
- Dice the onion.
- Heat the oil in a large pan and fry the pumpkin all over. After about 3 minutes, add the chopped onion and fry everything until the pumpkin is soft on the inside and has a crust on the outside (make a cooking test). Season with salt and a little pepper.
- When the pumpkin is done, fry the eggs together with fried eggs in another pan.
- Arrange the fried pumpkin and two fried eggs on plates.
- Tip:
- If you want, you can also roast jerky beef cubes or ham, then it will be a little heartier.
- It is best to use as large a pan as possible so that the pumpkin wedges are closer to each other. Then they will cook faster and will also be crispier.
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