South African Paleo Brunch: Butternut Squash Hash with Bacon and Poached Eggs

Allergens

Eggs, Gluten-free (no gluten-containing ingredients)

Ingredients

• 1 large butternut squash, peeled and cubed
• 8 slices of sugar
• cured bacon
• 6 large eggs
• 2 tbsp olive oil
• Salt and pepper to taste
• Fresh thyme leaves for garnish

Instructions

1. Heat a large pan over medium heat, and add the cubed butternut squash with 1 tablespoon of olive oil, salt, and pepper. Cook for about 20 minutes or until tender and slightly golden brown. Stir occasionally to ensure even cooking. Remove from heat and set aside.
2. In another non stick pan, cook the bacon slices until crispy. Remove from the pan and drain on paper towels. Once cooled, crumble the bacon into bite sized pieces.
3. Fill a shallow saucepan with water and bring to a gentle simmer. Add 2 tablespoons of white vinegar. Crack each egg individually into a small bowl, then carefully slide them into the simmering water. Poach the eggs for about 4 minutes or until the whites are set but yolks are still runny. Remove with a slotted spoon and place on a clean kitchen towel to drain.
4. To serve, divide the butternut squash hash among six plates. Top each portion with crumbled bacon and a poached egg. Season with fresh thyme leaves, salt, and pepper to taste.

Chef’s Insight

The combination of flavors and textures in this dish creates an unforgettable dining experience that will transport you to South Africa while enjoying a paleo-friendly meal.

Notes

Use fresh thyme leaves for a more authentic flavor. Choose organic butternut squash when possible to avoid pesticides and genetically modified organisms (GMOs).