Wakey Wakey

Instructions

• To create butternut squash bread pudding: Preheat oven to 375 degrees F and prepare a casserole dish by coating bottom and sides with butter or nonstick cooking spray. Heat stockpot on medium heat. Add butter and onions. Cook until onions are translucent, about 6 to 8 minutes. Add diced butternut squash and 1 tablespoon of salt. Cook another 5 minutes until vegetables are golden brown. Top with cream and turn heat to medium low, simmering until squash is soft, roughly 15 minutes. Add squash mixture to blender with ¼ cup water and purée until smooth. Set aside.

• If using, cut bacon into 1-inch pieces. Preheat large sauté pan to medium heat and cook bacon until crispy, roughly 10 minutes. While bacon cooks, line plate with paper towel. Once cooked, use slotted spoon to place bacon on paper towel. To make custard, whisk 6 eggs in large bowl, then add butternut squash purée, cinnamon, salt, rosemary, Worcestershire sauce and bacon. Fold in cubed brioche pieces and add to casserole dish. Cover with foil and bake 15 minutes. Uncover and bake for another 5 minutes.

• Remove bread pudding and allow to rest while eggs fry. Cooking 3 eggs at a time, break 1 egg into a ramekin and carefully set in pan, repeat for other 2 eggs. Cook for 2 minutes, add tablespoon of water to pan and cover with lid. Cook 30 seconds, then remove eggs from pan. Set aside and repeat with the next set of 3 eggs until all are cooked. To assemble, place bread pudding on plate and top with fried egg and microgreens. Serve warm.