Recipe Flash: Egg & Squash Tartine
I tried to recreate it the other day for a breakfast meeting Cara and I were having at my apartment. This meant no bacon. And also far less squash than anticipated after Cara kept eating the sweet roasted cubes off the baking sheet while I fried the eggs. Regardless, it was a very satisfying way to start the day on either coast, and, of course, consistent with Cara’s and my obsession with eating anything combining bread and egg.
From my kitchen, albeit small, to yours,
Phoebe, THE QUARTER-LIFE COOK
Fried Egg and Butternut Squash Tartine
Makes 2 servings
1 small (1 1/2lb) butternut squash, peeled, seeded, and cut into 1 inch cubes
1 tbsp maple syrup
1 large shallot, coarsely chopped
10 sage leaves
3 slices maple bacon, chopped
2 thick slices of white country or sourdough bread
2 large brown eggs
Preheat the oven to 400 degrees.
On a rimmed baking sheet, drizzle the butternut squash with olive oil and a sprinkle of salt. Toss together with the maple syrup and roast in the oven for 15-20 minutes, until the squash is tender and caramelized.
Turn the oven temperature down to 350 degrees.
On another baking sheet, toss together the sage, shallot, and bacon (if using) with a small drizzle of olive oil and season lightly with some salt and pepper. Bake for 15-20 minutes, until the sage is dark and crispy, the shallots are caramelized, and the bacon has rendered all its fat.
NOTE: if you are pressed for time, you can roast both elements together at 375.
In the meantime, toast the bread, either in the oven at the same time as the sage and shallot or in a toaster.
Fry the egg in olive oil according to these directions.
Toss the squash and the shallot-sage mixture together and spoon over the slices of bread. Top each with an egg and garnish with a leaf of crispy sage.