Sweet Mini Pumpkin Eggslut: A Perfect Harmony of Egg and Cheese
Mini Pumpkin Eggslut Recipe: Easy to Make with Microwave and Air Fryer!
Introducing a wonderful eggslut recipe made with seasonal Korean mini pumpkins. The perfectly baked exterior of the pumpkin, the moist soft-boiled egg, and the stretchy melted mozzarella cheese create a fantastic combination. With simple ingredients and the convenience of a microwave and air fryer, you can create a stunning dish at home that rivals cafe offerings. It’s perfect as a breakfast substitute or a healthy snack, and its sweet yet savory flavor will tantalize your taste buds. Feel free to mix and match different cheeses for an even richer taste according to your preference. Highly recommended for those on a diet or seeking a nutritious meal!
Essential Ingredients
- 1 Mini pumpkin
- 1 Egg
- 2 Tbsp Mozzarella cheese
Cooking Instructions
Step 1
Since we will be using the skin, wash the mini pumpkin thoroughly in water mixed with vinegar and baking soda. Scrub to ensure no dirt or debris remains.
Step 2
Place the washed pumpkin in a microwave-safe dish, and loosely cover it with a plate. Microwave for 2 minutes to slightly soften the pumpkin. This will make it easier to scoop out the insides.
Step 3
Let the pumpkin cool slightly after removing it from the microwave. Then, carefully cut off the stem end like a lid. Be careful not to cut too deep, shaping it like a lid.
Step 4
Using a small spoon or scoop, gently remove the seeds and pulp from the inside of the pumpkin. Avoid scooping too much, as the filling might spill out later; scoop to a moderate depth.
Step 5
Finely chop the bell pepper, onion, ham, sausage, and any other desired ingredients. Prepare the egg and mozzarella cheese.
Step 6
First, fill the hollowed-out pumpkin with the finely chopped vegetables, ham, and sausage. Fill it sufficiently so that the contents do not spill out.
Step 7
Crack the egg into the filling inside the pumpkin. Slightly breaking the yolk will result in a creamier texture. Gently breaking the yolk beforehand helps prevent the egg from splattering excessively in the microwave.
Step 8
Finally, generously sprinkle mozzarella cheese over the egg, like a lid. The melting cheese will envelop all the ingredients, enhancing the flavor.
Step 9
Place the pumpkin, now topped with cheese, back into a microwave-safe dish and microwave for an additional 2 minutes. This helps melt the cheese and cook the filling.
Step 10
While delicious enough after microwaving, for a thicker and more golden-brown appearance, use an air fryer. Place it in a preheated air fryer at 180°C (350°F) and cook for another 5-7 minutes.
Step 11
Carefully remove the warm mini pumpkin eggslut from the air fryer and plate it beautifully to serve. Handle with care as it will be hot!
