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Squash Toast with Feta, Sumac & Poached Egg |
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| Serves 1 |
Prep 10 mins |
Cooking 15 mins |
Easy |
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My rating |
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Ingredients |
100g butternut squash, peeled and cut into 1cm cubes
a few pinches sumac
1 tsp pomegranate molasses or maple syrup or honey
1 tsp white wine vinegar
1 egg
1 slice bloomer or rye bread, toasted
25g feta, crumbled
4 cherry tomatoes, quartered
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Put the squash in a microwavable container with 4 tbsp
water, the molasses and some seasoning. Mix well and cover
tightly with cling film. Microwave on high for 5-10 minutes
until tender. Remove the cling film (be careful of the
steam escaping) and leave to cool for a few minutes. Drain
off any water.
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Add a pinch of sumac then mash
with a fork.
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Bring a small deep pan of
water to a gentle simmer and add the vinegar. Swirl the
water in a circle, then crack the egg into the middle.
Poach for 2-3 minutes until the white is set but the yolk
is runny. Drain the egg with a slotted spoon then dry it
with kitchen paper.
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Mash the squash onto the
toast, sprinkle with feta, and add the tomatoes. Top with
the egg, a pinch of sumac and season.
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DAILY
DINNERS 
