Recipe Time: Poached Eggs + Pumpkin Hash Fall Breakfast

I don't know about you, Couples family, but I could eat breakfast for any meal of the day. When I sat down with Chef Spath to talk about the Taste of Jamaica this fall, this recipe stood out to me as one I will be making my husband and I for breakfast over and over again. Hope you enjoy this recipe for poached eggs on pumpkin hash as much as I did!

Poached Eggs on Pumpkin Hash, Saute Calalloo & Fire Roast Tomato Scotch Bonnett Salsa

Pumpkin Hash

2 cups pumpkin - peeled & diced (1/4 inch)
2 tbsp olive oil
1 clove garlic - crushed
sprig thyme
1/2 onion - finely chopped
salt & black pepper

  • Combine all above ingredients and place on a baking sheet
  • Roast in a pre-heated oven (375 degrees F) for about 15 minutes or until pumpkin is golden brown 

Tomato Salsa

3 each medium size tomatoes
2 tbsp olive oil
1 small onion - minced
1 clove garlic finely chopped
1 tbsp white wine vinegar
1 tbsp honey
small piece of scotch bonnet pepper - to taste!
salt

  • Wash tomatoes and and remove core
  • brush with olive oil and grill on char-coal grill until charred and skin comes off 
  • allow to cool slightly and peel
  • With a knife chop tomatoes roughly on a cutting bard. If you like a smoother salsa, this could be done with a stick blender or in a food processor 
  • Add remaining ingredients and adjust seasoning to taste.

Saute Calalloo

2 cups Calalloo - washed and chopped (use spinach as substitute if catalo is not available)
1 small onion sliced
1 clove garlic - crushed
1/2 tomato - roughly chopped
1 oz butter
sprig of thyme
salt & pepper

  • Saute onion, garlic and tomato in butter - about 1 minute
  • add calalloo and thyme
  • add about 1/4 cup of water
  • add salt and black pepper 
  • cover and steam calalloo until done (about 5 minutes). Calalloo should be soft, but still green in in color.

Poached eggs

2 each english muffins - split in halves & toasted golden brown
4 eggs
dash vinegar

  • In a deep saucepan bring water to a boil add vinegar. 
  • Reduce heat slightly and add one egg at the time 
  • poach for about 3 minutes (or longer if you desire a more done egg)
  • Remove and pad dry

Arrange eggs on the toasted English muffins with calalloo and pumpkin hash as shown in the picture. Add salsa over the top or serve on the side.

ENJOY!

Carrie

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