Soft-boiled eggs on pumpkin & feta smash
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)
- Mixed grain bread, 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 & Cereals | 1 |
| Vegetables | 1 |
| Fruit | 0 |
| Dairy | 1 |
| Healthy Fats & Oils | 1 |
| Indulgences | 0 |
| Calories | 492 |
| Protein | 32.6 g |
| Total fat | 26 g |
| - Saturated fat | 8.9 g |
| Total carbohydrates | 27.6 g |
| - Total sugars | 9.1 g |
| Fibre | 8 g |
| Sodium | 572 mg |