Poached Eggs with Roasted Bacon Squash

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Now that I've given you dinner and dessert, let's wrap up Valentine's Day weekend with a romantic breakfast in bed.

I've never been served breakfast in bed. I KNOW. I've been missing out on one of the relationship's biggest advantages for years. So I can't tell you exactly what it feels like to have breakfast in bed. But I can tell you how I imagine it is: it's like having all your dreams come true + a warm and tender blanket + world peace.

I'm right? Or is it more like: Ughh … crumbs on my warm and tender blanket + there is no good place to put my DO, so I have to keep it all the time …?

If that's what it is, don't tell me! One day I would like to have the pleasure (or disappointment) of discovering it for myself.

And just to clear up all this breakfast in bed, it doesn't have to be poached eggs. It could be a bowl of bran flakes and a cup of tea, no kidding, that's my favorite breakfast, because it really is what counts.

But if you think about making bacon-roasted Butternut squash and then garnishing it with poached eggs, those thoughts count for much more than those of bran flakes.

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This recipe will take you a solid hour, so let your honey sleep while you put on your apron. Or vice versa. (Although, you could also make the pumpkin and the bacon the day before.)

Poached Eggs with Roasted Bacon Squash

Total time 1 hour 5 minutes

Ingredients

  • 4 4 slices bacon cut to the center

  • 2 cups butternut squash in small cubes

  • 1/2 teaspoon cinnamon

  • 6 6 sprigs of fresh thyme finely chopped leaves

  • 4 4 large eggs

  • pinch of white vinegar

  • 4 4 ounces Parmigiano Reggiano optional, freshly grated

Instructions

  1. Preheat oven to 400 degrees F. Line a baking sheet with aluminum foil and lay the bacon strips flat. Bake until done, but don't bake until crisp, about 12-15 minutes. You'll finish cooking the bacon later. Rotate the baking sheet after 6 minutes for even cooking.

  2. Remove the precooked bacon from the pan and place it on paper towels to cool. Mix the mustard squash, cinnamon and thyme in the pan with the bacon drops. Arrange the squash in a single layer and return to the oven. Cook until tender and lightly browned, about 40 minutes, stirring occasionally for even cooking. About 5 minutes before the squash is ready, you'll want to add the bacon strips back to the skillet to heat and burn them. You have the option of placing the entire strips in the pan or dicing the bacon and mixing with the pumpkin.

  3. Meanwhile, heat the water in a large saucepan to poach the eggs. Once the water is constantly boiling, add a pinch of white vinegar. Create a smooth swirl in the water to help the egg white wrap around the yolk. Break the eggs and gently place them in the water one by one. Let cook about 3 minutes. Remove with a slotted spoon and drain on a paper towel.

  4. Divide the squash and bacon between two dishes and top each with two poached eggs. If desired, sprinkle with freshly grated cheese.

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