Squash toast with feta, sumac and poached egg
- Preparation and cooking time
- Total time
- A little effort
- Serves 1
Ingredients
- 100g butternut squash, peeled and cut into 1cm cubes
- 1 tsp pomegranate molasses
- a few pinches sumac
- 1 tsp white wine vinegar
- 1 egg
- 1 slice bloomer or rye bread, toasted
- 25g feta, crumbled
- 4 cherry tomatoes, quartered
Method
- STEP 1
Put the squash in a microwavable container with 4 tbsp water, the molasses and some seasoning. Mix well and cover tightly with clingfilm. Microwave on high for 5-10 minutes until tender. Remove the clingfilm (be careful of the steam escaping) and leave to cool for a few minutes. Drain off any water.
- STEP 2
Add a pinch of sumac then mash with a fork.
- STEP 3
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.
- STEP 4
Mash the squash onto the toast, sprinkle with feta, and add the tomatoes. Top with the egg, a pinch of sumac and season.
