Poached eggs on pumpkin cream with seeds

Ingredients

For 1 serving

• Eggs2
• Butternut squash150 g
• Pumpkin seeds8 g
• Fresh sage1 g
• Extra virgin olive oil1 teaspoon
• White wine vinegar1 tablespoon
• Whole wheat bread1
• Saltto taste

Contains: gluten, eggs, sulphites,

In season: September – December

Method

1. Bring two pans of water to the boil: one fitted with a steamer basket, the other a small pan at least 8 cm deep with the vinegar for the eggs.
2. Peel the butternut squash, remove the seeds and cut it into cubes of about 2 cm; steam for 12 minutes, until it mashes easily with a fork.
3. Meanwhile toast the pumpkin seeds in a dry small pan over medium heat for 2 minutes, until they start to pop, and chop the sage leaves; put the wholemeal bread on to toast.
4. Mash the squash with the oil, a pinch of salt and the sage until smooth. Crack each egg into a cup, turn the heat down under the vinegar water until it barely simmers, make a whirlpool and poach one egg at a time for 3 minutes, until the white is set and the yolk soft; lift out with a slotted spoon.
5. Spread the purée on the plate, lay the eggs on top, finish with the toasted seeds and serve with the bread.