- 200g peeled butternut pumpkin, seeds removed
- 50ml extra virgin olive oil
- 1 heaped tsp chilli flakes
- 100g strained plain yoghurt (Turkish or Greek-style yoghurt)
- 1 clove garlic, peeled and finely chopped
- 40g butter
- A little torn coriander and/or flat parsley leaves
- 4 eggs
- White vinegar
Preheat oven to 200C. Cut the pumpkin into chunks, toss with a little olive oil, a good pinch of the chilli flakes and some flaky salt. Lay on a baking tray lined with baking parchment and roast until cooked - about 15 minutes. Keep warm.
Beat the yoghurt with the garlic for 10 seconds, then beat in four teaspoons of the olive oil until emulsified. Leave to stand at room temperature.
Place the butter in a small pan and cook over a moderate heat until it turns a golden, nut-brown colour. Add the remaining chilli flakes and leave them to sizzle for 10 seconds, then take off the heat and stir in the remaining olive oil and the herbs. Keep warm.
Poach your eggs in simmering water with vinegar.
To serve: Divide the butternut among warmed plates and spoon on half the yoghurt. Sit two poached eggs on top then dollop on the remaining yoghurt and spoon over the chilli butter. Eat these while they're really hot.
- Course - Lunch