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Squash & Asparagus Hash With Poached Duck Egg
Prep Time
15 mins
Cook Time
20 mins
Total Time
35 mins
 
Delicious springtime asparagus paired with butternut squash and courgette ribbons, simply flavoured with dried oregano, garlic and lemon zest makes a delicious bed for a poached duck egg, with it’s incredibly creamy yolk.
Servings: 1
Author: Jemma Andrew-Adiamah
Ingredients
  • 1 cup butternut squash , diced
  • 6 asparagus spears , sliced
  • 1 courgette cut into ribbons
  • 1/4 cup petit pois
  • 1/2 red onion
  • 1 clove garlic , grated
  • zest of half a lemon
  • 1/4 cup feta cheese
  • 1 tsp Schwartz oregano
  • Splash of water
  • 1 duck egg
  • 5 ml white wine vinegar
  • Handful of chopped flat leaf parsley and coriander to garnish
Instructions
  1. Bring a pan of water to a gentle simmer with the white wine vinegar.
  2. In a large pan, heat some oil and cook the red onion for a minute before adding the diced squash. Cook for 5 minutes.
  3. Add a splash of water to the pan to help the squash to cook. Cook for a further 5 minutes adding more water if needed.
  4. Stir in the garlic and oregano and add in the asparagus and peas.
  5. Cook for a further 2 minutes before adding the courgette ribbons. Toss the courgette ribbons through and turn down the heat.
  6. Now poach the duck egg and set aside once fully cooked.
  7. Plate up the vegetables and top with the poached egg.
  8. Garnish with lemon zest, feta cheese and chopped flat leaf parsley and coriander.