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Prep time
20 minutes
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Cook time
30 minutes
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Serves
2-4
Author Notes
Adapted from a recipe on the website "Egg Farmers of Canada" —Melissa P
Ingredients
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1 tablespoon
extra virgin olive oil
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1/2 cup
sliced shallots
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a dashes
red pepper flakes
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1/2
butternut squash, peeled, seeded and cubed
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salt
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pepper
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1/2 cup
vegetable broth
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1 tablespoon
unsalted butter
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1 tablespoon
apple cider vinegar
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1 tablespoon
honey
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2 tablespoons
finely chopped fresh chives
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2
eggs per person
Directions
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Heat oil in large skillet set over medium heat; cook shallots and red pepper flakes for 5 minutes or until softened.
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Stir in butternut squash, salt and pepper. Cook, stirring occasionally, for 5 to 7 minutes or until squash starts to brown.
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Stir in broth, butter, vinegar and honey.
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Cover; cook for 10 minutes or until liquid is absorbed and squash is tender.
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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.
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Once the eggs are done and the hash is done, plate, and garnish with chives.
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