Simple little touches, like garnishing eggs with microgreens or serving up strawberries and melted chocolate for dipping are all easy (and affordable) tricks Mauro Martina, chef and founder of OEB Breakfast Co. in Calgary, says will make your brunch extra special.
The perfect accompaniment for eggs with hollandaise sauce, try Martina’s recipe for truffle squash ragout!
2 Tbs (30 mL) canola or vegetable oil
900 g butternut squash, peeled and cubed
1 bay leaf, fresh or dried
1 sprig fresh thyme, whole
1 large yellow onion, diced
4 cloves garlic, chopped
85 g brown sugar
4 cups (1 L) vegetable stock (or enough to cover the squash when cooking)
1 Tbs (15 mL) truffle paste or sauce (recommended Tartufata, found at fine Italian supermarkets)
To taste salt and black pepper
1 Tbs (15 mL) white truffle oil, to finish only!
- Preheat a large pot with canola oil. Add cubed squash and sauté 5 to 8 minutes without giving the squash any colour.
- Add bay leaf, whole sprig of thyme, and season lightly with salt and black pepper.
- Add onions, garlic, brown sugar and stir well. Cook for an additional 5 to 6 minutes on medium-low heat.
- Add enough vegetable stock to just cover the squash. Lower heat and cook for 25 to 30
- minutes, or until squash is fork tender. When done, stir in truffle paste.
- Cool completely. Finish with truffle oil, and season kosher salt and pepper.
- Serve warm over your favourite toasted bread or wilted spinach. Poached eggs pair well with this dish – especially with hollandaise sauce!