Baked Mini Pumpkin Pots

Ingredients for Baked Mini Pumpkin Pots

• 4 mini pumpkins (about 450g each)

• 110g sweet or hot bulk sausage

• 5 eggs

• 4 pieces stale bread (any nonsweet kind), cut into cubes

• 1 tablespoon minced fresh sage, or 1 teaspoon dried

• 1 tablespoon minced Italian parsley

• 1/2 teaspoons salt

• 1/2 teaspoons freshly ground pepper

• 20ml crème fraîche (optional)

» Preheat the oven to 177°C and line a baking sheet with parchment paper. Slice the top quarter off each pumpkin and remove the seeds and stringy bits.

» In a medium skillet over medium-high heat, sauté the sausage for 3 to 4 minutes, until cooked through. Drain off any rendered fat and set aside.

» Whisk 1 of the eggs, and toss it in a large bowl with the sausage, bread cubes, sage, parsley, salt, and pepper until well combined.

» Fill each pumpkin with the stuffing mixture to a little less than 1 inch from the top, and place it on the prepared sheet. Bake for 40 minutes, until the pumpkins have soft- ened. Remove the pan from the oven and use a spoon to compress the stuffing a little. Pour 1 of the remaining 4 eggs into each pumpkin. Lightly cover the pumpkins with a sheet of aluminum foil. Increase the heat to 204°C and return the sheet to the oven. Bake for another 10 minutes, until the eggs are just set.

» Serve hot, topped with about a teaspoon of crème fraîche and more salt and pepper to taste.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.