She Cooks, She Cleans, She Hearts Brinner

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The other day, I was watching the episode of one of my favourite American TV show, Scrubs, where Turk gets Brinner:

Followed by Kelso’s response to Brinner:

So. Funny.

This got me thinking of how happy Brinner makes me. There is something so exciting about having your favourite breakfast foods for dinner… I love shaking up my routine dinner menus with a spontaneous Brinner – variety is the spice of life, right?! And with Brinner you get to spend a bit more time enjoying the meal, unlike the first thing in the morning version (also known as Breakfast) where you have to rush off as soon as your plate is cleared. And finally, when you’re food-coma-full of Brinner, you get to go to bed, instead of going to work! Aces!

Then I got to thinking, Brunch is pretty amazing too. Brunch implies the weekend. Brunch also implies sleeping in and / or a lazy day to follow. Brunch means that you eat enough to make up two meals. I can only think of good things when I think of Brunch.

And then I realised, actually, if I get to eat some form of eggs and a breakfast meat at any time of the day, I will be ecstatic.

Bacon, Butternut Squash and Sage Hash is one of my favourite Brinner meals, a great comfort food and only uses one pan ::high five for a quick clean-up!::

Feel free to play around with this recipe… it’s also great with chorizo and parsley instead of bacon and sage, or shred up some sweet potato and celeriac with rosemary instead of the butternut squash, or go crazy with Italian sausage and sun dried tomatoes (Whole Foods does a great Italian Pork, Fennel and Garlic sausage with no rusk or other nasty additives).

Warning: I very much play this recipe by ear / eye, so timings given below are approximations at best!

See everyone this evening at Friday Night Lights!

‘Daaaaaaaaamn Turkeldawg!’

x Maria


Bacon, Butternut Squash and Sage Hash
(yes, this is my stellar photography)

What you’ll need

1 tbls. unsalted butter
2 tbls. olive oil
1 x butternut squash, peeled, seeds etc. removed, and cubed
½ medium white onion, diced
4-5 slices bacon, chopped (or bacon lardons also work very well)
About 2-3 tbls minced fresh sage, plus more to garnish
4 x eggs
Sea salt to taste
Baby spinach

  • Grab a thick skillet that also has a lid (have I told you guys how much I love my frittata pan? It works perfectly for this recipe)
  • Melt the butter and add the olive oil over medium high heat. In my experience, I have found the combination of olive oil and butter helps keep the squash from burning. You can just use olive oil if you prefer.
  • Add the chopped white onion and sauté until it begins to turn translucent and then add the butternut squash. Stir to coat in the olive oil and butter and mix with the onions.
  • Cover and let cook for 3 to 5 minutes.
  • Push the butternut squash to one side of the pan and add the bacon to the empty side. Fry until just cooked and then stir the squash, bacon, and onion all together in a happy mix. Add the chopped sage and stir to combine.
  • Cover and let cook until the squash is just soft, but not completely cooked, approximately 10 minutes. It will have another 5 or so minutes to finish while the eggs are cooking. Be sure to check regularly and stir often or else the squash might get stuck to the bottom of the pan and burn… not that I’ve done that before or anything…
  • Now the fun bit! Use a ladle or a spoon to make 4 nests in your butternut squash mixture. Crack one of your eggs into each nest, sprinkle with salt and cover to cook the eggs. This doesn’t take long – 2 to 3 minutes, 5 minutes absolute max – and it is VERY easy to over-cook the eggs, so keep a close eye on them.
  • While the eggs are cooking, I sauté the spinach in some garlic and olive oil.
  • Once the eggs are cooked to your liking, remove the pan from the stovetop, sprinkle with the remaining sage or chives and serve immediately over a bed of the sautéed spinach. Why wait to eat when you’ve got something so tasty to tuck into?!
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