Last night I made roasted garlic butternut squash mash, and had left overs. So, I thought a breakfast pancake in the morning would be perfect! I added some ham, a poached egg and Reduced Sugar Ketchup. Yum!
2 cups of Roasted Garlic Butternut Squash Mash
1 egg white
3 pieces of bacon, cooked and chopped
6 slices of ham
3 poached eggs
1 Tbsp white vinegar
First, cook your bacon however you like most. I bake mine.
Next, heat a large pan on medium heat and add a little coconut oil.
In a small mixing bowl, add the 2 cups of butternut squash mash, egg and chopped bacon and mix together until combined.
Scoop 1/3 of the mixture out, and form into a patty.
Place the squash patty in the pan, and cook for about 3-4 minutes on each side.
To poach the eggs, fill a large pot half way with water and white vinegar.
Once the water is boiling, add the eggs one by one to the water. Cook for about 6 minutes to keep the yolk still runny.
Top the butternut squash cake with 2 slices of ham and one poached egg.
Recipe makes 3 servings
Each serving is 10 carbs