Delicious Mini Pumpkin Egg Slut Recipe
Mentaiko & Corn Mini Pumpkin Egg Slut: A Delightful Mini Pumpkin Dish for Breakfast, Brunch, or Snacks
Create a healthy and delicious mini pumpkin dish effortlessly using just your microwave and air fryer oven. Start your day with a special twist with this rich egg slut baked inside a tender pumpkin shell.
Ingredients- 350g Mini Pumpkin (Kabocha Squash)
- 1/2 ear Corn (kernels separated)
- 1/2 Low-Sodium Mentaiko (spicy pollock roe)
- 1 Fresh Egg
- Pinch of Salt
- Pinch of Black Pepper
- 1 cup Mozzarella Cheese (or to taste)
- Pinch of Dried Parsley (for garnish)
Cooking Instructions
Step 1
Prepare the Mini Pumpkin: Thoroughly wash the mini pumpkin using baking soda dissolved in water and a soft brush or scrubber to remove any dirt. Rinse it several times under running water, then pat it completely dry with paper towels.
Step 2
Mix Corn and Mentaiko: Separate the corn kernels from the cob (if using fresh) or drain canned corn. In a bowl, combine the corn kernels with the low-sodium mentaiko. Mix well. (Optional: If you have asparagus, chop it into small pieces similar in size to the corn kernels and add it to the mixture for extra flavor and texture.)
Step 3
Pre-cook the Pumpkin: Place the cleaned mini pumpkin in the microwave and heat for about 2-3 minutes. This step softens the skin slightly, making it easier to cut. Once removed from the microwave, carefully slice off the top portion of the pumpkin to create a lid.
Step 4
Remove Seeds: Lift off the pumpkin lid and use a spoon to thoroughly scrape out and discard all the seeds and fibrous pulp from the inside. Ensure the cavity is clean and empty to hold the filling.
Step 5
Fill with Corn and Mentaiko Mixture: Spoon the prepared corn and mentaiko mixture into the hollowed-out pumpkin. Press it down firmly to fill the cavity completely, ensuring a generous portion of filling.
Step 6
Add the Egg and Seasonings: Carefully crack the fresh egg directly over the corn and mentaiko filling. Sprinkle a pinch of salt and pepper over the egg, adjusting to your preference. (Tip: You don’t need to pierce the egg yolk. Since it will be covered with cheese and cooked, there’s no risk of it bursting.)
Step 7
Top with Mozzarella Cheese: Generously cover the egg and filling with mozzarella cheese. You can add more cheese if desired, ensuring it covers the filling completely.
Step 8
Prepare for Microwave Cooking: Cover the pumpkin tightly with plastic wrap, ensuring a good seal to prevent steam from escaping during microwaving.
Step 9
First Microwave Cook: Place the covered pumpkin in the microwave and cook for approximately 3-5 minutes. This initial cooking helps to warm through and start cooking the filling ingredients.
Step 10
Additional Cooking Tip: While the filling can be fully cooked just by microwaving, for a more appealing look and richer taste, it’s recommended to finish it in an air fryer or oven.
Step 11
Second Cook in Air Fryer/Oven: Remove the plastic wrap from the pumpkin after the microwave step. Add a little more mozzarella cheese on top if you like, then place it in a preheated air fryer set to 170°C (338°F) for about 10-12 minutes. (If using a conventional oven, follow the same temperature and time guidelines.)
Step 12
Cooking Tip Adjustment: Cooking in an air fryer or oven will result in beautifully melted and slightly browned cheese, enhancing the dish’s presentation. (If you skip the initial microwaving step and cook it solely in the air fryer or oven, you’ll need to significantly increase the cooking time to ensure the egg is fully cooked.)
Step 13
Serve: Carefully remove the cooked pumpkin egg slut from the appliance. Cut it into 2-4 portions as desired. Sprinkle with dried parsley for a final touch of color and flavor. Enjoy your delicious creation!
