Adapted from a recipe on the website "Egg Farmers of Canada" —Melissa P
extra virgin olive oil
red pepper flakes
butternut squash, peeled, seeded and cubed
apple cider vinegar
finely chopped fresh chives
eggs per person
In This Recipe
Heat oil in large skillet set over medium heat; cook shallots and red pepper flakes for 5 minutes or until softened.
Stir in butternut squash, salt and pepper. Cook, stirring occasionally, for 5 to 7 minutes or until squash starts to brown.
Stir in broth, butter, vinegar and honey.
Cover; cook for 10 minutes or until liquid is absorbed and squash is tender.
While this is cooking, simmer some water, stir in a circular direction. Crack an egg into a bowl without breaking the yolk. Pour into the simmering water, trying to pour the white in first. Cook for 2 minutes, no more, then transfer to a paper towel plate and repeat.
Once the eggs are done and the hash is done, plate, and garnish with chives.