I am ridiculously proud of having created such a sophisticated dish. It’s delicious, fancy and vegetarian, but with plenty of umami flavour. Use a butternut squash and cut 1cm discs of the slimmer part of the vegetable, which does not contain the seeds and therefore will not have a hole. Not that a hole would matter taste-wise, just for serving ease and aestetics the discs without holes are preferable.
- 1 extra large potato
- 2 1cm thick slices of butternut squash
- 1 tbs butter
- 2 eggs
- 125gr mushrooms
- 1 tbs butter
- 1 tbs feta
Serves 1 as part of the Budget Challenge
Cut two 1cm discs from the potato. There is no need to peel the potato. Cook or steam until just cooked. I prefer steaming as there is less chance of breaking the discs.
Peel the pumpkin discs.
In a large frying pan (you will need two for this dish), heat the butter.
Place the pumpkin and potato discs in the frying pan. Season to taste with salt and pepper.
On a medium flame, bake the discs for 5 minutes per side until soft on the inside and browned on the outside.
Meanwhile, heat the other portion in butter in another large frying pan.
Crack the eggs in the pan on one side. Bake until the whites have set but the yolks are still runny.
Slice the mushrooms and bake them for 3 minutes or until brown and soft on the other side of the frying pan.
Place the potato discs on a plate. Top each potato disc with a pumpkin disc and each pumpkin disc with a baked egg. Top with the mushrooms and crumble the feta over the top.