Guess what I have just made….and I actually ended up eating it for a late breakfast! Shock and horror!!! Veggies for breakie!!! Well if you are not into veggies for breakie, have it for lunch, I mean, it doesn’t get better than this :-). Here I have done the egg without the yolk, but by all means make a nice poached egg, and enjoy all that runny yolk trickling down as you take a bite. Crisp up that bacon, (if you are not keen on the bacon, you can always sub the bacon with chopped mushrooms….just a thought 🙂 ). Toast the almonds and you are good to go.
Roasted Butternut, Egg and Bacon Stack with Almonds and Baby Spinach
Preparation: 5 minutes
Cooking time: 20 minutes
Total time: 25 minutes
Roasted Butternut Rounds
Egg, cooked (either poached, or boiled)
Handful of baby spinach
Salt and Pepper
Slice a butternut into rounds, and roast in the oven with salt and pepper and a dash of olive oil.
Whilst the butternut is roasting, dry toast some almonds on top of the stove, cook up your bacon either on top of the stove or in the oven.
Just before the butternut is done and the bacon is crisp, cook up the eggs.
Place a handful of baby spinach on the plate, topped with a butternut round, egg, bacon and another butternut round. Sprinkle with some chopped and crushed almonds. Serve hot.
NB* The baby spinach does not need to be cooked, it will heat up with the heat from the roasted butternut.
Also, to cut down the time issue when you are roasting butternut for an evening meal, roast extra rounds seal them in a container overnight and use them for breakfast the next morning 🙂