Poached eggs with mushrooms and pumpkin.
A very light dish ideal for any type of diet, simple to make and rich in many vitamins and fibers, not to mention the proteins from the eggs.
If you make more of the seasoning, you can also use it as a pasta sauce.
Below you will find both the indications for the traditional cooking method and the Bimby method.

If you want to see all the second courses recipes click here

To see all the Bimby TM6 recipes click here

Cost: Very economical
Preparation time: 20 Minutes
Portions: 2
Cooking methods: Stovetop, Cooking with kitchen robot
Cuisine: Italian
Seasonality: Autumn, Winter, and Spring

264.03 Kcal

calories per serving

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Energy 264.03 (Kcal)
Carbohydrates 11.82 (g) of which sugars 7.37 (g)
Proteins 23.90 (g)
Fat 12.97 (g) of which saturated 5.59 (g)of which unsaturated 6.92 (g)
Fibers 10.05 (g)
Sodium 199.18 (mg)

Indicative values for a portion of 11 g processed in an automated way starting from the nutritional information available on the CREA^* and FoodData Central^** databases. It is not food and / or nutritional advice.

^* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ^** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov

Ingredients

4 eggs
1.06 oz onion
1 clove garlic
1.25 cups pumpkin
10.58 oz mushrooms (also frozen)
1 tsp stock cube
1 sprig chopped parsley

Poached eggs with mushrooms and pumpkin

Tools

Pan
Lid
Cutting board
Knife

Preparation: Poached Eggs with Mushrooms and Pumpkin

Peel the pumpkin and dice it
Peel and then chop the onion and garlic into small pieces.
If using frozen mushrooms, let them thaw, or if using fresh ones, clean and slice them.
In the pan, add 2 tablespoons of olive oil, the chopped onion, and garlic.
Let them sauté for 2 minutes, stirring.
Once golden, add the pumpkin cubes, and
add the mushrooms.
Stir and…
incorporate a teaspoon of vegetable stock cube or a stock cube. If you want to see how I prepare the vegetable stock cube click here
Cover with the lid, and let it cook until the pumpkin softens.
Meanwhile, you will notice that water has collected in the pan due to the steam.
This will be useful for cooking the eggs without adding any more liquid.
Once the pumpkin is softened, make a little space among the ingredients in the pan and add the eggs. Adjust with salt and pepper and cover with the lid.
Let them cook according to your preference, depending on how you like your eggs cooked.
Here are the poached eggs with mushrooms and pumpkin. Traditional preparation.
Peel the pumpkin and dice it
Peel and then chop the onion and garlic into coarse pieces and place them in the bowl.
Chop for 10 sec at speed 7. Gather with the spatula then add the olive oil.
If using frozen mushrooms, let them thaw, or if using fresh ones, clean and slice them.
Sauté the onion and garlic for 3 min. at 230°F speed 1.
add the mushrooms and cook for 3 min. At 212°F speed 1 counterclockwise with the basket.
After this time, add 1.5 cups of water and a teaspoon of vegetable stock cube to the bowl.
Distribute the pumpkin in the Varoma container and close with the lid. Position the Varoma container and cook: 15 min/Varoma/speed 1
Meanwhile, in the Varoma tray, spread a sheet of parchment paper, leaving the sides free, and crack 4 eggs.
With great care, and as soon as the pumpkin cooking time is over, place the tray with the eggs on the Varoma and close with the lid. Close and cook for another 15 min, at Varoma speed 1
At the end of cooking, combine the pumpkin with the mushroom sauce, arrange them on a serving plate or in a pan for display together with the eggs.
Finish with a little chopped parsley.
Here are the Poached Eggs with Mushrooms and Pumpkin prepared with the Bimby TM6.