Layers of gorgeously caramelized squash rounds make the base, stacked high and glistening with shiny dark brown hoisin glaze. A perfectly poached egg tops the stack, its silky white exterior hiding a vibrant golden center ready to ooze out at the first cut. For garnish, a sprinkle of green scallions and a drizzle of light sesame seeds add a pop of color and crackle to the dish.

Hoisin-Glazed Squash & Poached Egg Stack

Name: Hoisin-Glazed Squash & Poached Egg Stack
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 4 servings
Cuisine: Fusion
Ingredients: 2 medium size squash sliced into rounds; 4 tablespoons hoisin sauce; 2 tablespoons brown sugar; 1 inch of ginger grated; 2 garlic cloves minced; 4 eggs for poaching; 1 bunch of scallions thinly sliced; A sprinkling sesame seeds; To taste salt; To taste black pepper; For sautéing and glaze olive oil

Winter squash and poached eggs, smothered in hoisin glaze.

Category Brunch

Prep 20 minutes

Cook 30 minutes

Style Fusion

Technique Roasting

Diet Friendly Vegetarian

Daily recipe · December 28, 2024

A little about this dish

This unique brunch dish is a delightful fusion of Chinese flavors and seasonal ingredients, starring the versatile winter squash. The natural sweetness of the squash pairs beautifully with a mildly spicy, aromatic hoisin glaze. Topped with a skillfully poached egg, this dish is a clever twist on the traditional savory Chinese-inspired breakfast.

Ingredients (for 4)

Medium size squash — 2 — sliced into rounds
Hoisin sauce — 4 tablespoons
Brown sugar — 2 tablespoons
Inch of ginger — 1 — grated
Garlic cloves — 2 — minced
Eggs — 4 — for poaching
Bunch of scallions — 1 — thinly sliced
Sesame seeds — A sprinkling
Salt — To taste
Black pepper — To taste
Olive oil — For sautéing and glaze

Preparation

Step 1 — 🔥🌡️⏲️

Preheat your oven to 400F.
Step 2 — 🥣🧂🌶️

Toss the squash rounds with some olive oil, salt, and pepper and place them on a lined baking sheet.
Step 3 — 🍽️🕓🔥

Roast the squash for about 25 minutes until tender and golden.
Step 4 — 🥣🍯🌶️

Combine hoisin sauce, brown sugar, grated ginger, and minced garlic in a small pan. Simmer until thickened. Set aside.
Step 5 — 🥚💧🌡️

Poach the eggs in simmering water until the whites are set but the yolks are still soft.
Step 6 — 🥬🥚🍯

Stack the squash rounds, spoon over some hoisin glaze, then top with a poached egg. Garnish with a sprinkling of sesame seeds and scallions.

A final fox tip

This is an adaptable dish that you can make spicier by adding some chili flakes to the hoisin glaze. To make it vegan, skip the eggs and layer firm tofu instead. You can also involve kids safely in this recipe. Let them have fun with arranging the squash rings and pouring the glaze.