بيض بصلصة البيستو مع لفائف القرع المشوية

American 20 Mins Prep · 30 Mins Cook

1. Heat up the purée until lukewarm.
2. Combine the cake flour, yeast, sea salt and sugar in a large bowl then add the warmed purée and stir until combined. If your dough is still very sticky, add a bit more flour until a doughy consistency is achieved. Knead for 5-10 minutes or until smooth.
3. Place in a lightly oiled bowl covered with a tea towel for 25-30 minutes or until doubled in size.
4. Place the dough on a lightly floured surface and shape into a large rectangle. Cut into rough squares approx. 7cm wide. Cover and set aside for another 30 minutes or until doubled in size.
5. Place on a medium hot BBQ over lightly greased grates and bake for 15-20 minutes or until golden and cooked through. Keep warm in a clean dish cloth.
6. Place a large cast-iron pan over a medium heat. Add ½ the pesto and spread it around. Crack in the eggs and cook until your desired doneness.
7. Serve the eggs over the butternut bread with a sprinkle of sea salt flakes and leftover pesto.

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