Dr. Will's x PUNCH: Roasted Butternut Folded Eggs

Roasted Butternut Folded Eggs with Sriracha Brown Butter & PUNCH.

The ultimate brunch dish. This dish is a crowd pleaser. It looks fancy, tastes incredible and is really simple to make. If you and your friends are on a budget, why not make this at home and save £20? The perfect budget brunch.

Ingredients:

• 1 butternut squash
• 1 tbsp Extra virgin olive oil for roasting
• 1 tbsp PUNCH your Eggs – spicy supercharged food topper
• 3 eggs
• 1 tbsp Dr. Will’s Sriracha
• 50g Salted butter
• A handful of fresh rocket leaves

Method:

1. Pre-heat your fan oven to 180 degrees.
2. First prepare the butternut squash. Cut the ends off the squash, peel it and cut in half lengthways. Scoop out the seeds with a spoon and dispose of them. Chop the squash into 2cm pieces and add to a roasting dish.
   
3. Sprinkle a tablespoon of PUNCH over the squash, season with salt and pepper and a drizzle of olive oil. Toss together with your hands to ensure the squash is well coated in the seasonings.
4. Put the dish in the middle shelf of the oven and roast for 25 minutes, giving everything a little toss halfway through. You want the squash to be soft enough that you can cut through it with your spatula.
   
5. Whilst this is roasting prepare the Sriracha Brown Butter. Heat up a small saucepan on the hob on a medium heat and add the butter. Allow the butter to melt in the pan until it starts to bubble. Keep cooking the butter until it starts to go brown and smell nutty. Once there, remove from the heat and add the sriracha to the brown butter, swirling the butter and sriracha together by tilting the pan. Place to one side.
   
6. In a mixing bowl, beat together 3 eggs and season with salt and pepper.
   
7. Time to make the folded eggs. You can make 2 smaller portions of this or one big one... it depends on how you want to serve the dish! Heat up a frying pan on a medium-high heat with a little oil or butter. Once hot, add the beaten eggs. Wait about 30 seconds for the base to start to cook and then place your spatula as the side of the pan dipped into the egg and draw/pull the egg mixture to the middle whilst tilting the pan away from you (so the runny egg mixture goes into that newly opened space). Repeat this working around a clock face, 3 o’clock, 6’oclock, 9 o’clock until the egg is cooked and you have an omelet with “folds”
8. Time to plate up – put the butternut squash in a dish, place the folded eggs on top and then add a handful of fresh rocket to the top. Drizzle with the sriracha brown butter, sprinkle on a little more of the PUNCH your Eggs topper and enjoy!