المكونات

  • Butternut purée 367g
  • Cake flour 1kg
  • Instant dry yeast 10g
  • SpinneysFOOD Fine Sea Salt 1 tbsp
  • Brown sugar 2 tbsp
  • Basil pesto 2 tbsp
  • SpinneysFOOD Eggs 4
  • SpinneysFOOD Sea Salt Flakes ½ tsp

نظرًا لطبيعة وصفات سبينس للطهي في المنزل والتغيرات الطبيعية في المكونات، يتم تقريب المعلومات الغذائية على قدر الإمكان."

بيض بصلصة البيستو مع لفائف القرع المشوية

American 20 Mins Prep · 30 Mins Cook


  1. Heat up the purée until lukewarm.
  2. Combine the cake flour, yeast, sea salt and sugar in a large bowl then add the warmed purée and stir until combined. If your dough is still very sticky, add a bit more flour until a doughy consistency is achieved. Knead for 5-10 minutes or until smooth.
  3. Place in a lightly oiled bowl covered with a tea towel for 25-30 minutes or until doubled in size.
  4. Place the dough on a lightly floured surface and shape into a large rectangle. Cut into rough squares approx. 7cm wide. Cover and set aside for another 30 minutes or until doubled in size.
  5. Place on a medium hot BBQ over lightly greased grates and bake for 15-20 minutes or until golden and cooked through. Keep warm in a clean dish cloth.
  6. Place a large cast-iron pan over a medium heat. Add ½ the pesto and spread it around. Crack in the eggs and cook until your desired doneness.
  7. Serve the eggs over the butternut bread with a sprinkle of sea salt flakes and leftover pesto.