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Prep time
20 minutes -
Cook dinner time
Half-hour -
Serves
2-4
Author Notes
Tailored from a recipe on the net role “Egg Farmers of Canada” —Melissa P
Substances
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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
crimson 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 unique chives
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2
eggs per particular person
Directions
- Warmth oil in tidy skillet role over medium heat; cook dinner shallots and crimson pepper flakes for 5 minutes or till softened.
- Stir in butternut squash, salt and pepper. Cook dinner, stirring every so often, for 5 to 7 minutes or till squash begins to brown.
- Stir in broth, butter, vinegar and honey.
- Veil; cook dinner for 10 minutes or till liquid is absorbed and squash is snug.
- While right here’s cooking, simmer some water, creep in a circular direction. Crack an egg into a bowl with out breaking the yolk. Pour into the simmering water, attempting to pour the white in first. Cook dinner for 2 minutes, no more, then transfer to a paper towel plate and repeat.
- As soon as the eggs are completed and the hash is completed, plate, and garnish with chives.