Honey Roasted Pumpkin with Thyme & Bacon
RECIPE
Honey and Bacon… name a better duo… this breakfast is an absolute winner! Sweet, salty and perfect for when you want that cafe experience in your own home.
The secret… great produce! We are lucky enough to be surrounded by some pretty spectacular farmers, we have honey from our local beekeeper Tom of Coastal Nectar, bacon from Freshwater Creek Cottages, eggs from Freshwater Creek Free Range, Zeally Bay Sourdough and thyme picked fresh from the garden.
INGREDIENTS
1/2 BUTTERNUT PUMPKIN
4 EGGS
2 RASHES STREAKY BACON
GREAT QUALITY HONEY
FETTA CHEESE
FRESH THYME
SESAME SEEDS
BALSAMIC VINEGAR
TOP QUALITY BREAD (WE USED A SOURDOUGH)
METHOD
Cut pumpkin into small cubes, drizzle with olive oil, a few sprigs of thyme and roast for 20 mins, remove - add honey and sesame seeds and pop back in the oven for another 10 minutes or until soft and golden.
Fry up your bacon and cook your eggs, we chose to poach ours
Remove pumpkin from the oven and add a little balsamic vinegar
Toast your top-quality bread and top with pumpkin, bacon, eggs, fetta and drizzle with a little extra honey - enjoy with a nice cup of coffee!
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Hey! We’re Al + Imo
We’re a husband and wife duo, building our dream life one DIY project at a time. We are proudly self-taught, furniture-makers, business owners, designers and stylists.
DIY RUNS IN OUR DNA
We firmly believe what you learn should be shared which is why we created our Journal. A place where you can learn new skills and be inspired by other creatives.
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On the Journal
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Imogen Gilchrist
Imogen Gilchrist is a creative director, Squarespace website designer and social media strategist who loves good design & good people.