Soft Boiled Eggs with Butternut Squash & Fenugreek Sauce by Steven Dolby

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Serves 2 people
Butternut Squash Puree
450g Butternut squash (peeled, seeded, and chopped)
2 Tsp Fenugreek seeds (pestle & mortar)
2 Tbsp olive oil
1/2 Cup chicken stock
1 Shallot (diced)
1 Garlic clove (diced)
1 Tsp fresh sage (sliced)
1 Tbsp olive oil
2 Star anise
1/2 Cup dry white wine
Butternut squash puree
1 Cup chicken stock
1/4 Cup heavy cream
Salt & pepper (to taste)
Other ingredients 
250g Green beans
2 Eggs (per person, cut in half)
90g Spanish chorizo (diced, casing removed)
120g Butternut squash (diced)

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