Self Sufficient Dinners
I love harvest time, all the bounty of the garden is in and stored ready for use over winter and with butternut squash one of our winter staples what better way to start the autumn day with this gorgeous breakfast recipe, self sufficient dinners are so satisfying it makes me smile with each mouthful knowing that this meal came completely from the garden.
Prep time 10 minutes / Baking time 20 minutes
Ingredients
(Makes 8)
400g grated butternut squash
1 onion finely sliced
1 pinch sea salt
1 pinch black pepper
1/2 tsp turmeric
1 tbsp olive oil
8 eggs
Pre heat your oven to 180 C / 356 F, place the grated butternut squash in a muslin cloth or tea towel and squeeze out any excess liquid from the squash, next add the onion, sea salt, pepper and turmeric, mix well and roughly divide into 8 ball portions. Grease your muffin tin with olive oil if needed, place each butternut squash ball in your muffin tin and press the squash up the sides making your nest shape. Pop in the oven and bake for around 20 minutes until crispy, meanwhile...
Mollet Eggs
Perfect soft boiled eggs where the yolk is thick and still pourable but not runny and all the white is set, bring a deep pan to a rolling simmer, season with a pinch of sea salt, place in your eggs and set the timer for 6 minutes, add 10 seconds if large eggs. The timing is crucial, even an extra 10 seconds will make the difference between a grey ringed over boiled hard egg and a gorgeous soft creamy rich egg! As soon as your timer rings immediately plunge the boiled eggs in a bowl with running cold water, leave the cold water running for 30 seconds before turning off, leave the eggs to cool further in the water until the butternut squash nests are cooked.
Peel your eggs, chop off the top and bottom so that the eggs sit stable, leave to one side. When your nests are cooked leave to cool for 5 minutes before removing from the muffin tin, stuff in your mollet eggs and serve.
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