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Pumpkin – Farmer's Breakfast

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Ingredients for 3 servings:

  • 450 g pumpkin flesh (Hokkaido or butternut squash), peeled and pitted
  • 3 large onions, finely diced
  • 75 g bacon, streaky, finely diced
  • 3 tbsp oil
  • 6 eggs
  • Salt and pepper, from the mill
  • ¼ bunch chives or parsley
  • 1 jar of pickles

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

a small but fine dinner

Slice or slice the pumpkin thinly and fry in hot oil in a non-stick pan until browned. Add the diced onion and bacon and fry. Whisk the eggs in a bowl and season generously with salt and pepper. Finely chop the chives. Once the pumpkin, bacon, and onions have browned, season with salt and pepper. Add the beaten egg to the pan and cook over medium heat until set. Sprinkle with chives and serve with gherkins. Serve with a lamb’s lettuce salad and a cold beer.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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