Breakfast and brunch dishes can often all blend into the same old thing, but this squash with poached eggs spices things up and is a real weekend treat. The combination of the fiery squash with the lush lemony yoghurt – combined with a perfect poached egg – is a match made in heaven.
This is the latest in our series of recipes that have just 7 ingredients and which are ready in 30 minutes or less.
The added bonus? This brunch/lunch/anytime-of-the-day dish is super healthy. Although, we would suggest a little sourdough or tasty baguette for extra dunking…
Squash With Poached Eggs: Ingredients
- Butternut squash
- Red chillies
- Fresh basil
- Greek yoghurt
Start by peeling the butternut squash. You want the big, fleshy parts at the top. Cut them into large, even sized pieces. Slice up the garlic and chillies (leaving the seeds in for an extra kick!).
Heat a large non-stick pan to a medium to high temperature and add in the butternut squash. You want to brown it off on each side, so turn the squash over when it’s cooked on the first side.
Grate the zest of the lemon.
To make the sauce, add the juice of the lemon to the yoghurt.
Finish the sauce by adding the chopped basil leaves and lots of cracked black pepper.
Combine until smooth and adjust the seasoning until you are happy with the taste.
When the squash is cooked on all sides and soft (use a small knife to prick it and see), turn the heat down and add the chillies, lemon zest and garlic. Toss the mixture for a further 2 minutes.
Bring a pot of water to the boil. Add in a dash of vinegar (this is a key tip for the perfect poached egg!). When the water is boiling, swirl the water around with a spoon to create a ‘whirlpool’.
Turn the temperature down slightly. Add the eggs to the water and then do nothing after adding them to the water. They should take about 60-90 seconds to cook.
This is an especially pretty dish, so start by arranging the squash around the plate evenly.
Make sure you add some of the chillies and the garlic on the plate for added flavour. Spoon the yoghurt sauce liberally around the squash.
Remove the poached egg using a large spoon.
Place the egg in the centre of the dish. You might want to serve with some bread, in which case you could place the egg on top of that.
Add some of the fresh basil leaves for added colour…
Not only is this squash with poached eggs one of the best looking brunches ever, it also happens to taste fantastic.
If you like this recipe, check out our other foodie content over on the Big 7 Travel Instagram account.
You can also add a small sprinkle of paprika to liven the presentation up even more like this…
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