Poached eggs on maple-roasted squash combines sweet, spiced butternut squash with toasted sourdough and rich, lemony hollandaise.

Give weekend brunch or midweek breakfast for dinner a sweet-and-savoury spin with this poached egg on maple roasted squash. Maple syrup, brown sugar and warm spices bring out the squash’s natural sweetness, while a runny poached egg and homemade hollandaise make every bite rich and satisfying.

Ingredients for Poached Eggs on Maple-Roasted Squash with Hollandaise

Maple Roasted Squash

  • 1 large butternut squash
  • 1/4 cup unsalted butter
  • 1/4 cup pure maple syrup
  • 1/4 cup brown sugar
  • 2 tsp chili powder
  • 1/2 tsp cinnamon
  • Kosher salt and black pepper
  • 4 slices sourdough bread, toasted

Hollandaise

  • 5 egg yolks
  • 1 cup ghee, warm
  • 2 tbsp lemon juice
  • Salt and pepper

Poached Eggs

  • 4 eggs, cracked into individual bowls or ramekins
  • 1 tsp kosher salt
  • 2 tsp white vinegar

Directions for Poached Eggs on Maple-Roasted Squash with Hollandaise

  1. Preheat oven to 450°F. Cut squash in half lengthwise and scoop out seeds. Place halves cut-sides up in a shallow baking dish.
  2. In a small bowl, stir together butter, maple syrup and brown sugar. Divide mixture between the scooped-out indents in squash. Sprinkle with chili powder and cinnamon, then season with salt and pepper. Roast for 45–50 min, or until squash is fork-tender. Let cool slightly, then scoop flesh into a large bowl and mash until smooth.
  3. Meanwhile, place egg yolks in a heatproof bowl set over a saucepan half-filled with gently simmering water. Whisk for 2–3 min, or until slightly thickened. Remove bowl from heat and slowly drizzle in warm ghee, whisking constantly, until sauce is smooth and thickened. Whisk in lemon juice and season with salt and pepper.
  4. Fill a medium saucepan halfway with water. Add kosher salt and vinegar and bring to a gentle simmer over medium heat.
  5. Stir water in one direction to create a gentle whirlpool. Slip eggs into centre of water one at a time. Turn off heat, cover and let stand for 5 min, or until whites are set and yolks are still soft. Remove eggs with a slotted spoon.
  6. Divide mashed squash among toasted sourdough slices. Top each with a poached egg, spoon hollandaise overtop and serve immediately.

Recipe courtesy of Egg Farmers of Canada.