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Enjoy a delightful twist on the classic Eggs Benedict with this recipe featuring roasted butternut squash and sage butter. Perfect for brunch or a special breakfast, this dish combines savory flavors with a touch of sweetness from the squash.
Ingredients
- 2 large eggs
- 1 small butternut squash, peeled and cubed
- 4 slices of English muffin or bread
- 4 fresh sage leaves
- 2 tablespoons unsalted butter
- 1 tablespoon olive oil
- Salt and pepper to taste
- Vinegar for poaching eggs
Preparation
Start by roasting the butternut squash. Preheat your oven to 400°F (200°C). Toss the cubed squash with olive oil, salt, and pepper. Spread on a baking sheet and roast for about 25-30 minutes until tender and caramelized.
Meanwhile, prepare the sage butter. Melt the butter in a small skillet over medium heat. Add the sage leaves and cook until fragrant and slightly crispy, about 2 minutes. Remove from heat and set aside.
Poach the eggs in simmering water with a splash of vinegar. Cook for about 3-4 minutes until the whites are set but the yolks remain runny. Remove with a slotted spoon and drain on paper towels.
Assembling the Dish
Toast the bread slices until golden. Spread a little sage butter on each slice. Top with roasted butternut squash slices, then carefully place a poached egg on top of each. Drizzle with the remaining sage butter and season with salt and pepper.
This Benedict variation offers a perfect balance of sweetness from the squash and the aromatic flavor of sage. Serve immediately for a warm, satisfying brunch experience.