Amandine Geers’ recipe for squash stuffed with scrambled eggs
Every week our culinary columnist Amandine Geers offers you a tasty recipe.
- Preparation. 15 minutes.
- Cooking. 10 minutes.
- For 4 people. 4 small squash – 6 walnuts – 4 eggs – 1 sprig of stripped thyme – salt and pepper – 2.5 tbsp. tablespoon of olive oil – 3 tbsp. level tablespoons of finely grated parmesan.
- Wash the squash. Immerse them whole in a pot of boiling water for 3 minutes. Take them out and refresh them with cold water.
- Cut the hats and hollow out the squash a little so that they can accommodate the scrambled eggs later. Leave to cool.
- Roughly chop walnut kernels with a knife. Reserve.
- Break the eggs in a salad bowl and add the thyme, salt and pepper.
- Heat gently an oiled pan and pour the contents of the salad bowl into it. To make scrambled eggs, immediately pierce the yolks with the spatula and mix constantly in all directions. Stop cooking before the coagulation becomes too strong. Then add the parmesan.
- Spread the scrambled eggs in the squash, then sprinkle with nuts. Serve immediately.
