Squash and pancetta squeak with poached eggs
- Preparation and cooking time
- Total time
- A little effort
- Serves 2
Skip to ingredients
- 250g butternut squashpeeled and chunked
- 1 large (about 250g) potatopeeled and chunked
- 25g butter
- 1 bunch spring onionsincluding green bits
- 70g pancetta
- 2 eggspoached to serve
- to serve chilli sauce
Nutrition: per serving
- kcal360
- fat21.1g
- carbs31.1g
- fibre5.7g
- protein11g
- salt1.3g
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.
