Soft-boiled eggs on pumpkin & feta smash

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(5)
Breakfast & Brunch
1 peopleServes
1
Prep   5 min
Cook   15 min
  • Pumpkin, any type, 1 cup(s) diced
  • Eggs, raw, 2 extra large egg(s)
  • Pepper, any type, ground, 1 pinch(es)
  • Burgen bread, any type, 1 slice(s)
  • Baby spinach, 1 handful(s)
  • Feta cheese, reduced fat, 50 g, crumbled
  • Parsley, 1 handful(s), chopped (optional)
  • Sesame seeds, any type, 2 teaspoon(s)

Method

Bring a small pot of water to the boil, and add pumpkin. After ten minutes, add the eggs and boil for four minutes. Remove eggs and peel under cool, running water. Continue cooking pumpkin until soft, then drain.

Alternatively, you can cook your pumpkin in a microwave safe bowl with a splash of water. Cover with cling wrap, then cut a slice in the top to allow steam to escape. Microwave on high for 5-6 minutes, or until cooked through, then drain. Boil the eggs as usual on the stove.

Transfer the pumpkin to a bowl. Add olive oil and black pepper and mash until smooth.

Toast bread, and top with pumpkin. Crumble over the feta, plus the herbs if you're having them. Serve with the eggs, and enjoy.

Nutrition facts per serve
Makes 1 serve

Note: If food units vary from the book, be guided by the following food units.

Meat & Protein 1
Bread & Cereals1
Vegetables1
Fruit0
Dairy1
Healthy Fats & Oils1
Indulgences0
Calories499
Protein32.7 g
Total fat27.1 g
- Saturated fat10.4 g
Total carbohydrates25.4 g
- Total sugars9.7 g
Fibre8.1 g
Sodium928 mg

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