Mums poached eggs with butternut pumpkin hash and goat cheese

Recipes / Eggs

Add some veggies to your breakfast with this delicious poached egg and butternut pumpkin hash recipe created by Curtis Stone.

Recipe «Mums poached eggs with butternut pumpkin hash and goat cheese» presented in category Recipes / Eggs, to prepare this dish you will need no more 15 minutes. To make this dish at home by prescription from the author sheff would need: 1 tbsp canola oil, 170g ham hock, diced into 1cm pieces, 400g butternut pumpkin, peeled, seeded, diced into 1.5cm pieces, 200g shimeji mushrooms, stems trimmed, 3 tbsp red wine vinegar, divided , 1 tbsp fresh chives, chopped, 1 tbsp fresh flat-leaf parsley, chopped, 4 large eggs , 120g goat's cheese, 3/4 cup thickened cream.

Ingredients:

  • 1 tbsp canola oil 
  • 170g ham hock, diced into 1cm pieces 
  • 400g butternut pumpkin, peeled, seeded, diced into 1.5cm pieces 
  • 200g shimeji mushrooms, stems trimmed 
  • 3 tbsp red wine vinegar, divided 
  • 1 tbsp fresh chives, chopped 
  • 1 tbsp fresh flat-leaf parsley, chopped 
  • 4 large eggs 
  • 120g goat's cheese 
  • 3/4 cup thickened cream 

Instructions

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. Divide the pumpkin hash among 4 plates. Place a poached egg alongside the hash. Spoon the goat cheese cream over the eggs and serve.