Add some veggies to your breakfast with this delicious poached egg and butternut pumpkin hash recipe created by Curtis Stone.
- Heat a medium heavy sauté pan over medium-high heat. Add the oil and ham hock pieces and cook for about 2 minutes, or until brown and crisp. Add the pumpkin and mushrooms and stir for about 10 minutes, or until the vegetables are caramelised and tender. Stir in 1 tablespoon of the vinegar, the chives and parsley. Remove the pumpkin hash from the heat and set aside in a warm place.
- Meanwhile, in a large deep saucepan, combine the remaining 2 tablespoons vinegar and 2 litres of water and bring to a boil over high heat. Reduce the heat to medium so that the water is just simmering.
- Crack 1 egg into a small bowl and then gently transfer the egg to the simmering water. Repeat with remaining eggs. Allow the eggs to poach for about 3 minutes, or until the whites are set but the yolks are still creamy. Using a slotted spoon, gently remove the eggs from the simmering water and set them on kitchen paper to dry briefly.
- In a small saucepan over low heat, whisk the goat cheese and cream constantly for about 2 minutes, or until the mixture is warm and smooth and the cheese has melted. Season lightly with salt.
- Divide the pumpkin hash among 4 plates. Place a poached egg alongside the hash. Spoon the goat cheese cream over the eggs and serve.
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