Ingredients
- 1/2 pumpkin of your choice, I used butternut, about 500g
- Olive oil
- Salt and pepper
- Danish feta – 1-2 tbs per slice of sourdough bread – crumbled
- Poached eggs – 1 per slice of sourdough bread
- Sourdough slices
- Truffle oil – drizzle only as it is strong in flavour
- Vino cotto
- Chopped parsley
- Sweet paprika
Method
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Preheat your oven to 200°C. Line a baking tray with baking paper.
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Spread out the pumpkin chunks on the tray, drizzle with olive oil and season with salt and pepper.
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Roast your pumpkin for approximately 30 minutes, or until it is tender.
- When the pumpkin is done, remove it from the oven, transfer to a bowl and mash it up with a fork, set it aside.
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Put a small pot of water onto boil for the poached eggs.
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Toast your sourdough slices and poach the eggs (click here for the full proof way of poaching your eggs)
- Top each sourdough slice with mashed pumpkin, poached egg and crumbled feta.
- To finish it off add a drizzle with truffle oil, vino cotto, freshly cut parsley and a little sweet paprika spice.
Brunch is done!
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I make no secret of my passion for all things baking! In our household we bake a fair few desserts, but our mainstay is Pumpkin Spice Latte. Over the years I’ve perfected many recipes and variations of this delicious fall drink. Whether in fall or summer I look forward to that day when it’s finally time for pumpkin spiced coffee. It brings me so much joy whenever I can enjoy this treat each season, which we often do while enjoying backyard picnics under the stars. When you first pop those bright yellow pumpkins out in their season just be sure if they have a white bottom. The only thing you want to prevent is browning the bottom which may turn your pumpkin orange. A little bit of olive oil, like maybe 2 teaspoon full, should do the trick if you’re using pre-baked pumpkin puree. Some people use butter, too. Either way they’ll give it an extra shine. Poached eggs, sweetened condensed milk, dark sugar; oh so good on a cold autumn morning! If you follow some basic techniques from cooking this drink, you will come out perfectly. However, for my ultimate recipe please get to know and do it yourself from one of…
smashed pumpkin as a starter for sourdough, poached egg, and truffle. i wanted a good, light, warm starter to use throughout the day… this one is for you! it’s got a decent amount of gluten too so it’ll really hold its shape in your sourdough as you make your dough. it also has some nice sweetness to it, but i would not recommend drinking it as a tea because i don’t feel like it’s all that great or tasty as tea. i also like how it smells! i think it is perfect for my coffee. so far i have only used it for one loaf but plan to double the recipe and double the yield.
if you happen to try this bread and it turns out well, i am sure there will be many other wonderful recipes to follow.
i have a lot of recipes already and will continue creating new ones but am also going to update the links as i continue to grow my bread adventure! if you see something wrong with anything, please comment below.
you can check out other posts on sourdough on my blog!
recipe notes below –
this starter smells pretty good! just like a house,…
We were craving our local organic pumpkin this past week. It’s such a nice winter-y kind of year, that we wanted to explore some new recipes while preserving all the good that came out in the garden growing season with a few different products. Below is my take and inspiration on homemade smashed pumpkin, which you can pair up with poached eggs, or make your own by mixing a sweet potato puree with an olive and salt mixture. Not having pumpkin in our current kitchen situation, I got inspired from other homemade dishes that do come out well for using a squash. Here are two options, one vegan-friendly, and another just to look at for something fun. So let’s get into it!
MASHED PUMPKIN
1 large sweet potato, unpeeled (I used white on purpose)
3 T coconut oil (you might prefer almond or grapeseed, but for an earthy-sweet texture I prefer a neutral coconut oil here)
1/2 cup water or ½ tsp apple cider vinegar
1/4 tsp paprika
• I just sautéed it and it still had that slightly squishy texture: boil one large sweet…