BUTTERNUT SQUASH WITH BACON AND EGG
PREP: 5 mins
COOK: 30-35 mins
CALS PER SERVING: 286
FAT PER SERVING: 15g
1 (175g/6oz) slice butternut squash
5ml/1 tsp vegetable oil
2 rashers lean back bacon, sliced
25g/2oz chestnut mushrooms, sliced
2 spring onions, sliced
1 large British Lion egg
1. Preheat the oven to 200C/Fan 180C/400F/Gas Mark 6. Place the butternut squash on a baking sheet and rub a little oil on top. Season. Bake for 20mins or until tender.
2. Meanwhile, heat the remaining oil, add the bacon and sauté for 3-4 mins or until the bacon is crisp. Add the mushrooms and onion and sauté for a further 2 mins.
3. Heap the bacon mixture on top of the butternut squash and make a hollow in the centre of the mixture. Carefully crack an egg into the hollow and bake for 8-10mins or until the egg is baked to your liking. Serve hot with tomato salad.
Posted on December 7, 2009