Coupez les chapeaux des courges patidou. Retirez les pépins en les creusant. Faites-les cuire à l’eau bouillante pendant environ 20 minutes. Égouttez-les.
Détaillez les lardons en petits dés. Dans chaque courge déposez 1 cuillère à soupe de crème fraîche.
Ajoutez 1 cuillère à soupe de lardons fumés, un œuf, recouvrez avec la deuxième cuillère à soupe de crème fraîche.
Salez, poivrez et saupoudrez d’une pincée de comté râpé.
Faites cuire au four à 180° pendant 15 minutes.
Bonne dégustation !
Notes
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