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2 servings
Ingredients
• 2 tsp olive oil• 1½ cups kabocha squash, cubed
• ½ cup red bell pepper, chopped
• ¾ cup mushrooms, chopped
• ¼ cup scallions, chopped
• 1 clove garlic, chopped
• 2 tsp fresh thyme, chopped
• 9 oz. cooked diced turkey breast
• 1 tsp white vinegar
• 2 eggs
• ¼ tsp black pepper
• ⅛ tsp salt
Directions
1. Cut the kabocha squash in half through stem end and scoop out the seeds. Place cut side down in a microwave-safe dish and add about ¼ cup water. Cover the dish with a vented microwave cover. Microwave on high for 3 minutes. Let cool enough to handle, then cut into cubes. Measure out ¾ cup per serving and save any remaining kabocha squash for another meal, or make it for left overs.
2. In a large nonstick or cast-iron skillet, heat the oil over moderately high heat. Add the kabocha squash cubes, the green peppers, and mushrooms. Cook until vegetables are golden and starting to crisp, about 5 to 7 minutes.
3. Stir in the scallions, garlic, and fresh thyme. Cook for another 1 to 2 minutes.
4. Stir in the diced turkey and cook for an additional 2 minutes. Keep warm.
5. To poach the eggs, fill a saucepan pan with 2 to 3 inches of water. Add the vinegar and bring to a simmer. Break 1 egg into a small bowl and then carefully slip it into the simmering water. Repeat with the remaining egg(s) as needed, being careful to place them so they do not touch. Poach at a gentle simmer until the whites are firm but the yolks are still runny, 3 to 4 minutes. Transfer the egg(s), with a slotted spoon, onto paper towels to drain.
6. To serve, divide the hash between plates and top each with a poached egg.
7. Sprinkle with salt and black pepper.
Enjoy!
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