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
Fried Hokkaido with Fried Egg
Fried Hokkaido with Fried Egg

Instructions

  1. Wash the Hokkaido, cut in half and remove the kernels. Cut the pumpkin into not too wide wedges and cut them in half again.
  2. Dice the onion.
  3. 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.
  4. When the pumpkin is done, fry the eggs together with fried eggs in another pan.
  5. Arrange the fried pumpkin and two fried eggs on plates.
  6. Tip:
  7. If you want, you can also roast jerky beef cubes or ham, then it will be a little heartier.
  8. 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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