2 red onions, quartered and roasted
½ butternut pumpkin, diced, roasted
200g mixed mushrooms (swiss and button)
1 clove garlic, smashed and chopped roughly
½ cup parsley, chopped
¼ cup dill, chopped
½ bunch chives, chopped
6 whole eggs
Extra virgin olive oil
100g raclette cheese
4 slices thick cut toast
200g sour cream
Chopped chives, for garnish
Preheat oven to 200C.
Roast the pumpkin and onion until golden and caramelised, about 20 minutes and set aside.
Sweat the the bacon and mushrooms in a hot pan with olive oil and salt and pepper for a few minutes. Add garlic to the pan just when everything is almost cooked, so the garlic doesn’t burn.
Whisk the eggs and chopped herbs in a mixing bowl.
In a baking dish, add the pumpkin and onion, the bacon and mushrooms and pour the whisked eggs and herb mixture over the top of it with some grated cheese. Place the dish in the preheated oven for 15-20 minutes or until set in the middle.
Serve with buttered toast and sour cream with extra chives.