| Created by | Spinneys |
| Prep time | 20 minutes |
| Cook time | 30 minutes |
| Serves | 4 |
| Cuisine | American |
| Diet | Family Friendly |
| Preparation | Easy |
Ingredients
Cooking Instructions
Download PDFHeat up the purée until lukewarm.
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.
Place in a lightly oiled bowl covered with a tea towel for 25-30 minutes or until doubled in size.
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.
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.
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.
Serve the eggs over the butternut bread with a sprinkle of sea salt flakes and leftover pesto.
