Autumn Eggs Benedict

For autumnal Eggs Benedict first wash the pumpkin, peel if necessary (Hokkaido can be eaten with peel), scrape out the seeds and cut the flesh into small pieces. Cook the pumpkin pieces with whipping cream, some apple cider vinegar, salt and pepper until soft. When the pumpkin is soft, finely puree with a blender and season again with salt, pepper and apple cider vinegar.

Briefly toast the bread or fry it briefly in a pan with a little olive oil.

Fry the porcini ham briefly as well.

Wash the chard and remove the thick white stems. Then allow for about 2 leaves per person. Sauté the chard in a little butter and season with salt, pepper and nutmeg. Deglaze with a little water, remove from the pan and drain on a plate with kitchen roll.

Bring a pot of salted water to a boil. Once it boils, turn off the heat and carefully add four eggs, one at a time, to the water. Leave the eggs in the water for about 4 minutes (if you prefer them soft). Remove from the water and drain on a plate with paper towels.

Now arrange everything one by one. First put the bread on a plate, then put the chard on top, then the porcini ham and the poached egg. Pour the pumpkin cream over the egg and garnish autumnal Eggs Benedict with finely chopped chives and/or parsley.

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