This recipe is inspired by a brunch dish at Clementine, a great restaurant in Winnipeg. Their Turkish eggs are to die for-- think a giant slice of toast with hummus, pesto, and poached eggs. This morning I was craving them and decided to make my own. I was going to go ahead and use my pre-packaged hummus from the store when my boyfriend suggested using the leftover pumpkin puree in the fridge instead... I was hesitant, but went ahead with his advice. In an even more off target turn of events, we chopped up some kimchi as a topper!The results, in my opinion, were delicious! These are almost nothing like Clementine's Turkish eggs in the end, but no one was left unsatisfied. —Madeleine
roasted pumpkin or squash
hot smoked paprika
pepper, to taste
In This Recipe
For the pumpkin "hummus": Warm up your roasted pumpkin (if using leftovers like me), and mix in the sesame oil, smoked paprika, lemon juice, salt and pepper with a spoon. Your pumpkin should be soft enough to create a thick puree when the other ingredients are added.
For the poached eggs: Bring a pot of water and a splash of vinegar to a low boil. Crack your first egg into a small bowl. Stir the water with a large slotted spoon to create a whirlpool, then slowly pour one egg into the center of the whirlpool. Let it cook for three minutes, then remove from water using your slotted spoon. Place the egg on a piece of paper towel, and repeat the whole process for your second egg.
Plating: Put a large dollop of the pumpkin hummus on a plate, and place your poached egg in the center. Top with chopped kimchi if desired. I had my toast on the side but you may also wish to put the hummus and egg directly on top of your toast.