Squash and Eggs Au Poivre | Molly Baz

Squash and Eggs Au Poivre

Molly Baz

Molly Baz

Squash and Eggs Au Poivre

Serves 430 mins prep40 mins cook

Any type of winter squash, or even sweet potatoes will work well here. Just remember to peel any varieties that tend to have thick, inedible skin such as butternut squash or kabocha. I like to use a mix of different squashes to introduce both flavor and aesthetic variation to the dish.

0 servings

What you need

McCormick® Ground Thyme

thyme

Colo-Pac Produce, Inc. Shallots Onions

shallot

David's Kosher Salt

kosher salt

Kikkoman Panko Japanese style bread crumbs

cup bread crumbs

Lucerne Table Cream, Light

cup heavy cream

Turtles Egg

egg

Ciuti Extra Virgin Olive Oil

tbsp extra-virgin olive oil

Organic Butternut Squash

butternut squash

Morton Black Peppercorn Grinder

tsp black peppercorn

Land O Lakes Butter Spread, Garlic & Herb

tbsp salted butter

Wan Ja Shan Soy Sauce

tbsp soy sauce

Instructions

View original recipe

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