Squash and pancetta squeak with poached eggs
- Preparation and cooking time
- Total time
- A little effort
- Serves 2
Ingredients
- 250g butternut squash, peeled and chunked
- 1 large (about 250g) potato, peeled and chunked
- 25g butter
- 1 bunch spring onions, including green bits
- 70g pancetta
- 2 eggs, poached to serve
- to serve chilli sauce
Method
- STEP 1
Steam the squash and potato until just tender. Cool and tip into a bowl.
- STEP 2
Heat the butter in a small frying pan (about 20cm). Cook the spring onions and pancetta until golden then tip into the squash mix and roughly mash everything together. Season.
- STEP 3
Heat a little more butter in the frying pan and add the squash mix, packing down into a cake. Fry until golden on the bottom then slide out onto a plate, flip over and fry the other side. Cut into 4 wedges and serve 2, each topped with a poached egg and some chilli sauce.
