Discover this recipe for forest eggs with pumpkin. A colorful recipe that smells of autumn.
Ingredients for 2 people
- 15 g of Sabarot dried mousserons
- 1 pumpkin
- 2 eggs
- 100 g cottage cheese
- 1 tbsp. olive oil
- 15 g butter
- 1 tsp. balsamic vinegar
- Chives
- Salt
- Pepper
Recipe
- Peel and chop the pumpkin. Steam for 20 minutes.
- Rehydrate the muskmushrooms in a large volume of boiling water for 20 min. Drain.
- Chop the chives and mix with the fromage blanc. Season with salt and pepper.
- Mash the pumpkin with the olive oil and 1 tablespoon of fromage blanc with chives.
- Brown the mousserons in the butter for 5 min. Deglaze with balsamic vinegar.
- To cook poached eggs: bring the water to the boil in a saucepan, then, when the water comes to the boil, turn off the heat. Break the eggs, place them gently in the water and leave them alone. Turn the heat back down to minimum and cook the eggs for 5 min. Remove the eggs with a skimmer.
- In a soup plate, place the pumpkin purée and top with the poached egg and mushrooms. Garnish with a little fromage frais with chives. .
Dried mousserons
Sabarot mousserons lend themselves perfectly to the preparation of all your omelettes, gratins or soups. Don’t hesitate to use rehydration water to spice up the taste of your preparations. For over 30 years, Sabarot has been creating worldwide channels to guarantee the quality and origins of its mushrooms.
All Sabarot mushrooms are rigorously selected before being packaged in France, in the Haute-Loire department, in the heart of the Auvergne region. Sabarot’s primary objective remains the high-end production of local products, in keeping with the company’s tradition and the region’s gastronomic reputation.
So treat yourself and don’t wait any longer with our recipe for Forest Eggs with Pumpkin!
