Butternut Squash Toast with Fried Eggs and Crispy Sage
A seasonal breakfast or brunch dish featuring creamy butternut squash puree spread over toasted bread, topped with caramelized red onions, a perfectly fried egg, and crispy sage leaves. The combination of sweet squash, savory egg yolk, and aromatic herbs creates a comforting meal that works equally well for weekend mornings or light dinners. This recipe transforms simple ingredients into an elegant open-faced sandwich that showcases autumn flavors while providing protein and satisfying textures.
Ingredients
- ¾ cup butternut squash puree, see notesweet potato puree1:1vegetariandairy-free
slightly different flavor profile
- ¼ teaspoon black pepper
- ⅛ teaspoon sea salt
- 1 ½ tablespoon butter, divided
- ¼ cup red onions, sliced
- 1 large egg
- 2 sage leaves, fresh
- 1 thick slice crusty bread, toastedgluten-free bread1:1gluten-free
texture may vary
Instructions
- 1
Whip together butternut squash puree, salt, pepper, and half tablespoon butter in small bowl
- 2
Heat remaining tablespoon butter in large frying pan
- 3
Add onions and saute for 2 to 3 minutes
- 4
Push onions to one side and crack egg onto skillet
- 5
Cook egg and onions together until onions are soft and egg reaches desired doneness
- 6
Place sage leaves on skillet with touch more butter or olive oil
- 7
Fry sage for 3 to 4 seconds then remove to paper towel
- 8
Smear butternut squash mixture over toasted bread
- 9
Sprinkle with cooked onions
- 10
Add fried egg on top
- 11
Crush fried sage over toast
- 12
Season with additional salt and pepper if desired
Tips
Use warm butternut squash puree for easier mixing, or reheat cold puree and melt butter before combining.
Choose a large frying pan to accommodate onions, egg, and sage simultaneously for efficient cooking.
Fry sage leaves quickly to avoid burning - they should crisp in just 3-4 seconds in hot butter.
Good to Know
Assembled toast best eaten immediately. Butternut squash mixture can be refrigerated up to 3 days.
Prepare butternut squash puree up to 2 days in advance. Toast bread and fry components just before serving.
Serve immediately while egg is warm and sage is crispy for best texture and temperature contrast.
Common Mistakes
Use large enough pan to avoid overcrowding onions and egg.
Don't overfry sage leaves as they burn quickly and become bitter.
Ensure butternut squash mixture is spreadable consistency before assembling.
Substitutions
Dairy-Free Swaps
slightly different flavor profile
Vegan Options
Gluten-Free Swaps
texture may vary
FAQ
Can I make my own butternut squash puree?
Yes, roast cubed butternut squash at 400F for 25-30 minutes until tender, then puree until smooth. Season lightly with salt.
What if I don't have fresh sage?
Use dried sage sparingly (about 1/4 teaspoon) mixed into the butternut squash mixture, or substitute with fresh thyme leaves.
How long will leftover butternut squash mixture keep?
Store covered in refrigerator for up to 3 days. Reheat gently before spreading on fresh toast.