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Author Notes: 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
- 1.5 cups roasted pumpkin or squash
- 1.5 teaspoons sesame oil
- 0.5 teaspoons hot smoked paprika
- 1 pinch salt
- pepper, to taste
- 2 eggs
- 1 splash vinegar
- chopped kimchi
- 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.
- Make toast.
- 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.