Sweet Dumpling Squash Boiled Egg

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An ultra-easy recipe for everyone! Use a Sweet Dumpling Squash as a shell for an extra-creamy boiled egg topped with cheese. Don’t forget to scrape the delicate sweet squash flesh!

Sweet Dumpling Squash Boiled Egg

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Course: Main Course

Preparation: Easy

Prep Time: 20 minutes minutes

Cook Time: 40 minutes minutes

Serves: 1

Calories: 496kcal

Daily Value: 28%

Calories: 496kcal | Carbohydrates: 50g | Protein: 28g | Fat: 21g | Saturated Fat: 11g | Cholesterol: 208mg | Sodium: 1009mg | Potassium: 822mg | Fiber: 5g | Sugar: 5g | Vitamin A: 3354IU | Vitamin C: 24mg | Calcium: 570mg | Iron: 4mg

Ingredients

Sweet Dumpling Squash Boiled Egg

• 1 Sweet Dumpling Squash
• 1 Egg
• 15 g Grated Cheese
• 15 g Cheddar
• 5 cl Light Sour Cream
• Chives
• Pepper

Bread Fingers

• ¼ Baguette Bread
• 15 g Grated Cheese

MetricUS Customary

Instructions

• Preheat the oven at 180°C
• Thoroughly wash the sweet dumpling squash; cut the top off and remove seeds;
  
• Place the sweet dumpling squash, open side onto the baking tray;

  Bake for 25-30 minutes;
  
• Finely mince the chives;
• In a bowl, combine the sour cream, 15g of grated cheese, 10g of cheddar, and chives; season with ground pepper;
  
• 
• Cut the bread into halves; sprinkle 15g of grated cheese;
  
• Grill until golden; Cut into bread fingers;
  
• Half-fill the sweet dumpling squash shell with the sour cream and cheese mixture;

  Crack one egg over;
  
• Fill with the rest of the sour cream mixture; sprinkle the rest of cheddar; bake for 15-20 minutes;
  
• Enjoy!
  

Calories: 496 kcal | Carbohydrates: 50 g | Protein: 28 g | Fat: 21 g | Saturated Fat: 11 g | Cholesterol: 208 mg | Sodium: 1009 mg | Potassium: 822 mg | Fiber: 5 g | Sugar: 5 g | Vitamin A: 3354 IU | Vitamin C: 24 mg | Calcium: 570 mg | Iron: 4 mg

Cook & Share !