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Serves
4
Creator Notes
Right here’s my adaptation of a recipe from April Bloomfield’s e-book, A Lady and Her Pig. It combines a bunch of my favourite things proper into a heart breakfast that tastes complex but is mainly reasonably easy to manufacture. —fiveandspice
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Test Kitchen-Accredited
Ingredients
1
1 1/2-pound (or so) butternut squash, halved and seeds removed
1/2 tablespoon
contemporary thyme
2 pinches
dried oregano
4 to 8 pinches
chile flakes (alter the volume based fully totally on your spiciness preferences)
1
clove garlic
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Olive oil
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Salt
4
long, thin slices of prosciutto
4
thick slices of toast
4
eggs
Directions
- Warmth your oven to 450F. Mince collectively the thyme and the garlic clove. Rub the lower sides of the squash with olive oil, the garlic and thyme, oregano, chile flakes, and several other pinches of salt.
- Put the squash halves in a baking dish lower sides up and hide tightly with foil. Roast in the oven except the squash is gentle ample to be without pickle pierced by a knife in the thickest allotment. Flip the lower sides down, blueprint shut away the foil, and roast about 10 more minutes except the lower sides are caramelized. Carry far from the oven and allow to wintry ample to take care of.
- Warmth a medium frying pan over medium-excessive heat. Add the prosciutto slices simply long ample to warm and barely brown them, then switch them to a plate. Add a tablespoon of olive oil to the pan, swirl to coat then crack in the eggs and sprinkle them with salt.
- Cook the eggs to your liking – I attain over-easy. To assemble the toasts crash a massive scoop of squash on every allotment of toast then high with a prick of prosciutto and a fried egg. Help straight.
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