You can use a classic pesto with this dish, but I prefer to make my own pesto and to shake things up a bit – so in this case, rather than basil I’ve used parsley, and paired this with sunflower seeds and pumpkin seeds. Really tasty, and there is plenty left over to chuck into some pasta the next day.
On with the recipe!
The ‘One Pot Easy & Very Tasty Brunch’ dish!
4 medium free range eggs
1 Butternut squash, just the stalk
1 red onion, quartered and peeled
500 grams Charlotte potatoes, quartered
Salt and Pepper, to season
25 grams flat leaf parsley
30 grams pumpkin seeds
30 grams sunflower seeds
3 garlic cloves, peeled
1 TBSP fresh lemon juice
Pinch of sea salt
60 mls extra virgin olive oil
To begin, slice the stalk of the butternut squash into 1 inch slices, and then quarter each slice into triangles. It is fine to leave the skin on, as the skin on the stalk is fairly thin and caramelises in the oven.
Add the squash, along with the potatoes and onion, to a roasting tray. Drizzle over half of the Parsely Pesto sauce, and toss all the ingredients together until evenly coated. Drizzle over 2 TBSP olive oil, just to make sure the potatoes and squash don’t stick to the bottom of the roasting tray. Season with just a touch of salt, and plenty of pepper (if you like).
Bake this dish in a 180C/375F oven for 40 minutes, until the lightly brown and potatoes start to caramelise.
Remove the tray from the oven, and move the squash, onion and potatoes around a bit so there are 4 gaps for the eggs. Crack the eggs in, and place the dish back in the oven for another 15 minutes. If you don’t want your vegetables to brown too much, you can cover the dish with foil at this point.
When you are ready to serve, drizzle over a touch more of the fresh Parsley Pesto sauce and you are done!