ROASTED PUMPKIN
AND BRUSSELS SPROUTS
WITH POACHED EGGS
Serves 2
Potato and vegetable hash topped with
a poached or fried egg is a tried-and-true
weekend staple and one that evolves with
the season. The possibilities are endless
—kale and carrots, fava beans and
beets—but in the fall, creamy caramelized
pumpkin. Feel free to swap in sweet pota-
toes or butternut squash. Either way, do
take the extra time to pull apart the sprout
leaves before roasting them; you end up
with a crackling texture that’s well worth
the trouble. If you’re planning to serve
this dish for company, you can poach
the eggs in advance. Store them in cool
water (to stop the cooking) until ready
to use, and then warm them in hot water
before serving.
12 ounces pumpkin, peeled and cut
into 1-inch cubes (about 2 cups)
8 ounces Yukon gold potatoes, cut
into 1-inch cubes
Extra virgin olive oil, for drizzling
Salt and freshly cracked pepper
1 pound Brussels sprouts
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