Squash toast with feta, sumac and poached egg

  • serves 1
  • A little effort

Try this squash toast with feta, sumac and poached egg for a quick and healthy, vegetarian brunch for one under 300 calories



  • butternut squash 100g, peeled and cut into 1cm cubes
  • pomegranate molasses 1 tsp
  • sumac a few pinches
  • white wine vinegar 1 tsp
  • egg 1
  • bloomer or rye bread 1 slice, toasted
  • feta 25g, crumbled
  • cherry tomatoes 4, quartered


  • 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.

Nutritional Information

  • Kcals 266
  • Fat 10.6g
  • Saturates 4.8g
  • Carbs 25.9g
  • Sugars 11.4g
  • Fibre 4.5g
  • Protein 14.4g
  • Salt 1.5g