Roast Harissa Squash on Toast with Ricotta & Poached Eggs

Zubereitung

Smashed roasted butternut squash and creamy ricotta cheese make an irresistible base for poached eggs on slabs of sourdough toast. Fiery harissa wakes up the entire dish, but any hot sauce of choice will work equally well here.

*This recipe originally ran in the United Kingdom on HexClad.uk.

1. Preheat oven to 180°C. Arrange squash on a baking sheet, drizzle with oil and season with salt and pepper. Roast for 30 to 35 minutes, until caramelised on the outside and soft and tender in the middle. 

2. Transfer squash to a bowl and mash with a fork into a rough paste. Cover to keep warm. 

3. Meanwhile, in a small bowl, if the harissa paste is thick, whisk with a bit of water until the sauce is just thin enough to drizzle.

4. Fill a HexClad 3QT/3 L Hybrid Saucepan with water and bring to a simmer with a good splash of vinegar. Gently crack the eggs into the water and poach for 2 to 3 minutes, until the whiles are set or until cooked to your liking. Remove with a slotted spoon. 

5. Spread the toasts with ricotta. Top with a layer of squash and 2 poached eggs on each; season with salt and pepper. Drizzle with harissa and serve.