- 1 small (1 1/2lb) butternut squash, peeled, seeded, and cut into 1 inch cubes
- 1 tbsp maple syrup
- 1 large shallot, coarsely chopped
- 10 sage leaves
- 3 slices maple bacon, chopped
- 2 thick slices of white country or sourdough bread
- 2 large brown eggs
- olive oil
- Preheat the oven to 400 degrees.
- On a rimmed baking sheet, drizzle the butternut squash with olive oil and a sprinkle of salt. Toss together with the maple syrup and roast in the oven for 15-20 minutes, until the squash is tender and caramelized.
- Turn the oven temperature down to 350 degrees.
- On another baking sheet, toss together the sage, shallot, and bacon (if using) with a small drizzle of olive oil and season lightly with some salt and pepper. Bake for 15-20 minutes, until the sage is dark and crispy, the shallots are caramelized, and the bacon has rendered all its fat.
- In the meantime, toast the bread, either in the oven at the same time as the sage and shallot or in a toaster.
- Fry the egg in olive oil according to these directions.
- Toss the squash and the shallot-sage mixture together and spoon over the slices of bread. Top each with an egg and garnish with a leaf of crispy sage.
If you are pressed for time, you can roast both elements together at 375.