This Butternut Squash Purée and Poached Egg recipe is a delicious and easy meal that’s perfect for breakfast, brunch or dinner. The combination of creamy squash purée, perfectly poached egg and salty bacon makes it a real winner.
- 1 butternut squash
- 1/4 teaspoon nutmeg
- 1 tablespoon butter
- Salt and pepper to taste
- 4 eggs
- 4 slices bacon
- Preheat the oven to 375°F (190°C). Cut the squash in half lengthwise and scoop out the seeds. Place on a baking sheet lined with parchment paper, cut side up. Sprinkle with nutmeg, salt and pepper. Dot with butter.
- Bake for 45 minutes or until the flesh is soft. Scoop out the flesh into a bowl and mash until smooth.
- Meanwhile, bring a pot of water to a gentle simmer. Crack one egg into a small bowl then slide it into the water. Repeat with remaining eggs. Cook for 3-4 minutes or until the whites are just set and the yolks are still runny.
- To serve, divide the purée between four plates. Top each with an egg, sprinkle with bacon bits and season with salt and pepper.