Almost the same as the week 16 version, but with pecans and goat cheese.
- 2 slices of potato of approx 0.7cm thick
- 2 0.7cm thick slices of butternut squash
- 1 tbs butter
- 70gr Swiss brown mushrooms
- 1 tsp butter
- 2 eggs
- 35 gr goat cheese
- 35 gr pecan nuts
Serves 1 as part of the Budget Challenge
Cook or steam the potato slices until just cooked. I prefer steaming as there is less chance of breaking the discs.
Peel the pumpkin discs.
In a large frying pan, heat the butter.
Place the pumpkin and potato discs in the frying pan. Season to taste with salt and pepper.
On a medium flame, bake the discs for 5 minutes per side until soft on the inside and browned on the outside. Add the mushrooms the last 3 minutes.
Meanwhile, heat the other portion in butter in a small frying pan.
Crack the eggs in the pan. Bake until the whites have set but the yolks are still runny.
Place the potato discs on a plate. Top each potato disc with a pumpkin disc. Divide half of the pecans over the discs and top each stack with a baked egg. Top with the mushrooms, the remaining pecans and crumble the feta over the top.