Butternut Mash & Eggs

One of my favourite weekend activities is brunch, coffee and the paper. This fry up is a twist on the classic and the quantities can easily be multiplied depending on how many mouths you have to feed

Prep Time: 5 mins Cook Time : 25 mins Serves: 4

Ingredients:

• 1 butternut squash, peeled and diced
• 4 cloves of garlic, peeled
• 1tbsp olive oil
• Salt and pepper
• 1 tsp dried chili flakes
• 200 mls natural yoghurt
• 1 handful fresh coriander, roughly chopped
• 1 lime, juiced
• 1 tbsp. honey
• 2 tsp white wine vinegar
• 8 eggs

Method:

1. Preheat the oven to 180 degrees
2. Place the butternut chunks on a roasting tray with the garlic cloves and drizzle with a little olive oil. Season with salt and pepper.
3. Roast in the oven for 20 mins or until the squash is soft enough to mash with a fork!
4. Place the chilli, roast garlic, coriander and yoghurt into a food processor and blend for less than a minute.
5. Mash the butternut with the lime juice and honey and cover with foil

To poach the eggs:

1. In a large sauce pan bring approx. 1 litre water to the boil
2. Add vinegar and turn down to a simmer
3. Crack in your eggs and poach for 3-5 mins depending on how soft/hard you like them
4. Serve your squash in warmed bowls topped with poached eggs and the yoghurt dressing.This is a beautiful brunch option served with a cup of good quality coffee.