Poached Egg on Butternut Squash Hash to make this sunny spring day even better 🌞
To make the egg
•In a saucepan, boil water until bubbling and then lower the heat. With a spoon (or really any utensil) create a whirlpool and drop the egg in. Continuously make the whirlpool to wrap the egg white around the yolk.
•I like my poached eggs more cooked, so I usually with do this for about 4 minutes and let the egg sit for about 30 seconds before taking it out with a soup spoon.
For the hash brown
•I sautéed onion and garlic until browned and added the cut up squash. I sautéed for about 10 minutes until the squash was browned and softened