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Autumn Pumpkin Scrambled Eggs with Feta | Savoury Brunch
(0)
25 min
Quick
Knuspr-Küche
Cremiges Rührei trifft auf zart gebratene Hokkaido-Kürbiswürfel, würzigen Feta und knackig geröstete Kürbiskerne. Serviert auf frischem Bauernbrot – das perfekte herzhafte Herbstfrühstück für den Sonntagsbrunch.
Ingredients
Preparation method
Preparation
Thoroughly wash the Hokkaido pumpkin, cut it in half, remove the seeds, and cut the flesh into bite-sized cubes of approx. 1 cm. Finely chop the chives and coarsely crumble the feta by hand.
Whisk the eggs in a bowl with a fork together with a pinch of fine table salt and ground black pepper.
Instructions
Toast the pumpkin seeds in a non-stick pan without fat over medium heat for 2-3 minutes until fragrant and popping. Then set aside on a small plate.
Chef's tip
For an extra nutty autumn touch, you can drizzle a few drops of Styrian pumpkin seed oil over the finished scrambled eggs at the end.
30 min
Under an hour
