Baked Mini Pumpkin Pots

Ingredients

• 4 pieces bread stale cut into cubes (any nonsweet kind)
• 4 ounces bulk sausage sweet hot
• 4 teaspoons crème fraîche 
• 5  eggs 
• 1 tablespoon sage dried fresh minced
• 1 tablespoon parsley italian minced
• 0.5 teaspoon pepper freshly ground
• 0.5 teaspoon salt 
• 4 pound pumpkins mini

Equipment

• bowl
• frying pan
• baking sheet
• baking paper
• oven
• whisk
• aluminum foil

Directions

1. » Preheat the oven to 350 degrees F and line a baking sheet with parchment paper. Slice the top quarter off each pumpkin and remove the seeds and stringy bits.
2. » In a medium skillet over medium-high heat, sauté the sausage for 3 to 4 minutes, until cooked through.
3. Drain off any rendered fat and set aside.
4. Whisk 1 of the eggs, and toss it in a large bowl with the sausage, bread cubes, sage, parsley, salt, and pepper until well combined.
5. » Fill each pumpkin with the stuffing mixture to a little less than 1 inch from the top, and place it on the prepared sheet.
6. Bake for 40 minutes, until the pumpkins have soft- ened.
7. Remove the pan from the oven and use a spoon to compress the stuffing a little.
8. Pour 1 of the remaining 4 eggs into each pumpkin. Lightly cover the pumpkinswith a sheet of aluminum foil. Increase the heat to 400 degrees F and return the sheet to the oven.
9. Bake for another 10 minutes, until the eggs are just set.
10. Serve hot, topped with about a teaspoon of crème fraîche and more salt and pepper to taste.
11. Reprinted with permission from Put an Egg on It: 70 Delicious Dishes That Deserve a Sunny Topping by Lara Ferroni. Copyright © 2013 by Lara Ferroni. Published by Sasquatch Books.