Poached egg and avocado is a brunch go-to no matter the season, but for something that oozes autumnal warmth, try this pumpkin twist on a breakfast classic. Saving a goul from your carving night to grate into a rosti will help pack in winter-warming nutrients, like vitamins A and C, making your crispy hash a quick route to supported immunity.
Everyone's favourite breakfast toppings are also packed with healthy fats - vital to help nutrient absorption for boosted health in the chillier months. 'Tis the season.
380 cals 6.9g sat fat 2/4g sugar Serves 4
250g pumpkin, peeled, grated
Salt and pepper
1 small onion, finely chopped
1 ½ tbsp olive oil
50g pumpkin seeds, plus extra to serve
2 avocados, sliced
In a bowl, season the grated pumpkin with salt and pepper and mix in 1 beaten egg
Sauté the onion in ½ tbsp oil until soft. Remove from the pan and add to the pumpkin. Stir in the pumpkin seeds.
Add 1 tbsp oil to the pan and set it over a medium heat. Divide the pumpkin mix into 4 rounds and place them in the pan. Pat down to form a cake. Allow to cook for 5 mins, then carefully flip each rosti over and cook until golden on the other side.
Meanwhile, bring a pan of water to the boil and poach the remaining 4 eggs.
Serve each rosti topped with a poached egg and some sliced avocado, and scatter with pumpkin seeds.
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