Wakey Wakey
Edible SLO
September 3, 2023
By Chef Rachel Ponce
Whether they’re sunny side up à la carte or served with toast with which to dunk, my little kitchen helper loves yolky eggs. Our household has a taste for butternut squash and that’s how this savory bread pudding came about. It works for breakfast or brunch, or the bread pudding portion can be served as a holiday stuffing. Once we created the dish, Wrennyn disappeared into his room before emerging 10 minutes later with the biggest smile on his face and a name for his recipe: Wakey Wakey Yolky Eggy.
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Ingredients
Adjust Servings
| 1 tablespoon unsalted butter | |
| 1 yellow onion, diced | |
| 2 cups butternut squash, peeled and diced | |
| 1 cup cream | |
| ¼ cup water | |
| 8 strips bacon (optional) | |
| 12 eggs, divided | |
| 1 teaspoon cinnamon | |
| 1 teaspoon fresh rosemary, finely chopped | |
| 1 tablespoon Worcestershire sauce | |
| 4 cups brioche bread, cubed | |
| Microgreens, for garnish |
Directions
1.
Step 1
To create butternut squash bread pudding: Preheat oven to 375 degrees F and prepare a casserole dish by coating bottom and sides with butter or nonstick cooking spray. Heat stockpot on medium heat. Add butter and onions. Cook until onions are translucent, about 6 to 8 minutes. Add diced butternut squash and 1 tablespoon of salt. Cook another 5 minutes until vegetables are golden brown. Top with cream and turn heat to medium low, simmering until squash is soft, roughly 15 minutes. Add squash mixture to blender with ¼ cup water and purée until smooth. Set aside.
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2.
Step 2
If using, cut bacon into 1-inch pieces. Preheat large sauté pan to medium heat and cook bacon until crispy, roughly 10 minutes. While bacon cooks, line plate with paper towel. Once cooked, use slotted spoon to place bacon on paper towel. To make custard, whisk 6 eggs in large bowl, then add butternut squash purée, cinnamon, salt, rosemary, Worcestershire sauce and bacon. Fold in cubed brioche pieces and add to casserole dish. Cover with foil and bake 15 minutes. Uncover and bake for another 5 minutes.
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3.
Step 3
Remove bread pudding and allow to rest while eggs fry. Cooking 3 eggs at a time, break 1 egg into a ramekin and carefully set in pan, repeat for other 2 eggs. Cook for 2 minutes, add tablespoon of water to pan and cover with lid. Cook 30 seconds, then remove eggs from pan. Set aside and repeat with the next set of 3 eggs until all are cooked. To assemble, place bread pudding on plate and top with fried egg and microgreens. Serve warm.
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