Butternut squash with bacon and egg
This delicious dish is a real winter pick-me-up, thanks to the combination of creamy squash, crispy bacon and tasty mushrooms
-
Prep time: 5 mins
-
Cooking time: 30 mins
(may need 5 mins extra) -
Serves: 1
-
Skill level: Easy peasy
-
Costs: Cheap as chips
Ingredients
When buying butternut squash, look for one with firm, unbroken rind and a uniform beige colouring, free from green tinges. It should feel fairly heavy, indicating a high moisture content.
- 175g (6oz) slice butternut squash
- 5ml (1tsp) vegetable oil
- 2 rashers lean back bacon, sliced
- 25g (2oz) chestnut mushrooms, sliced
- 2 spring onions, sliced
- 1 large Lion Quality egg
Method
- Preheat the oven to 200°C (400°F, gas mark 6). Place the butternut squash on a baking sheet and rub a little oil on top. Season. Bake for 20 mins or until tender.
- Meanwhile, heat the remaining oil, add the bacon and sauté for 3-4 mins or until the bacon is crisp. Add the mushrooms and onion and sauté for a further 2 mins.
- Heap the bacon mixture on top of the butternut squash and make a hollow in the centre of the mixture. Carefully crack an egg into the hollow and bake for 8-10mins or until the egg is baked to your liking. Serve hot with tomato salad.
By brittegg.co.uk
Nutritional information per portion
- Calories 286(kcal)
- Fat 15.0g
This nutritional information is only a guide and is based on 2,000 calories per day. For more information on eating a healthy diet, please visit the Food Standards Agency website.
Guideline Daily Amount for 2,000 calories per day are: 70g fat, 20g saturated fat, 90g sugar, 6g salt.
Your rating
Average rating:
Loved this recipe? Try these too!
Your comments
If you want to comment on this article, leave a tip or a story, please fill in the box below.
Be the first to leave a comment!
