Roasted Pumpkin and Egg Rounds with Feta and Herb Pesto
Roasted Pumpkin and Egg Rounds with Feta and Herb Pesto
- Preparation time 30 mins
- Serves 4 people
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Ingredients
- 4 eggs
- 1 large butternut pumpkin
- 1 cup prepared dukkah
- 4 tbsp quality herb pesto
- 100g reduced fat feta cheese
- Olive oil
- Margarine
Method
- Preheat the oven to 170˚C.
- Cut the lower section containing the seeds from the pumpkin. Peel the top section and cut into slices 4-6 cm wide. Using a 6cm scone cutter; cut 4 rounds of the pumpkin.
- Roll the pumpkin in olive oil and then in the dukkah, only coating the sides. Place onto a baking tray lined with baking paper and bake in the oven for 30-35 minutes or till just tender.
- When the pumpkin is cooked prepare the eggs.
- Lightly grease the 6cm scone cutter with margarine; lightly oil the frying pan and place over a low heat. When pan is hot, crack the eggs on at a time onto a saucer and then slide into the ring. Allow to cook gently, uncovered till the white is set and the yolk still soft.
- Assemble the roast pumpkin, top with feta slices, some herb pesto and place an egg on top of each.
Nutritional Information
- Serving size 459g
- Energy 2420kJ 578kcal
- Protein 27.1g
- Total fat 36.3g
- Saturated fat 7.9g
- Carbs (total) 27.8g
- Carbs (sugar) 19.2g
- Sodium 418mg
- Fibre 14.5g
All nutrition values are per serve.