adfree-recipe

We use cookies

We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.

By clicking "Accept", you agree to our use of cookies.
Our cookie policy.

Mum's poached eggs with butternut pumpkin hash and goat cheese
Mum's poached eggs with butternut pumpkin hash and goat cheese
0 Likes
Prep Time:
10 minutes
Cook Time:
15 minutes
Total Time:
25 minutes
Transform breakfast with Curtis Stone's veggie-packed poached egg and butternut pumpkin hash.
Ingredients:
  • 18.40 gm canola oil
  • 170g ham hock, diced into 1cm pieces
  • 400g butternut pumpkin, peeled, seeded, diced into 1.5cm pieces
  • 200g shimeji mushrooms, stems trimmed
  • 60.00 ml red wine vinegar, divided
  • 20.00 ml fresh chives, chopped
  • 20.00 ml fresh flat-leaf parsley, chopped
  • 120g goat's cheese
  • 189.38 gm thickened cream
Instructions:
  • 1. Heat a medium heavy sauté pan over medium-high heat, then cook the oil and ham hock pieces for about 2 minutes until brown and crisp. Add the pumpkin and mushrooms, cook for about 10 minutes until vegetables are caramelised and tender. Stir in 1 tablespoon vinegar, chives, and parsley. Set the pumpkin hash aside in a warm place.
  • In a large deep saucepan, bring 2 litres of water and 2 tablespoons of vinegar to a boil over high heat. Then reduce the heat to medium to maintain a gentle simmer.
  • Gently crack each egg into a small bowl and transfer to simmering water. Poach for about 3 minutes until whites are set but yolks are still creamy. Using a slotted spoon, carefully remove eggs and let them dry on kitchen paper.
  • In a small saucepan over gentle heat, whisk goat cheese and cream continuously for approximately 2 minutes until the mixture is warm, smooth, and the cheese has melted. Lightly season with salt.
  • Dish out the pumpkin hash onto 4 plates, then add a poached egg next to the hash. Drizzle the goat cheese cream over the eggs before serving.

Similar Recipes