Monday, 3 April 2017

Bacon, Brussels and Butternut Squeak

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So, as you probably know by now, I'm all about veggies for breakfast. 

I see news reports on TV about people worrying about how they're going to get themselves and their kids to each their five portions of fruit and veg a day and I'm over here, tucking into this kind of thing and waving my arms like: 'Hey.' 



I reckon I finish my five a day by 10am. And then I keep going.

And do you know how good Brussels sprouts are, in bubble and squeak? Seriously good. Brussels sprouts are much hated, aren't they,  but I do think the tide is turning. My kids love them. 

They're really good in this. This is cooked butternut squash (I usually make this for breakfast the day after mashing a squash, and saving some for the next day), stir-fried with bacon and Brussels sprouts. And a runny yolked fried egg on top. Lusciousness. 

Bacon, Brussels and Butternut Squeak
Serves 2
Ingredients
3 smoked, streaky bacon rashers
1 tsp mild, unflavoured coconut oil (or use lard, dripping or butter)
6-8 Brussels sprouts, trimmed and washed
a large handful of leftover, cold, mashed butternut squash
pinch of sea salt
2 fried eggs, to serve

Method
First, heat a frying pan on the stove and roughly chop the bacon, dropping it in the warmed pan. The fat on the bacon should start to sizzle and render down. Fry the bacon until just starting to turn golden. Cut the Brussels sprouts in half (or quarters if they're big) and add them to the pan, along with the oil if you need it, and stir-fry until soft and browned. This should take around 5-7 minutes. Once the sprouts are softened and the bacon is cooked and crisp, add in the leftover cooked, cooled butternut squash and stir, on a low heat, until piping hot. 

Season with a pinch of salt, and serve with a fried egg on top. 

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