Pumpkin and Feta Bread with Avocado and Poached Egg

Serves: 6
Preparation time: 30 minutes, plus cooling time
Cooking time: 1 hour, 10 minutes
Oven temperature: 180°C

• 300g (550ml) self-raising flour
• 2ml chilli powder
• 500g cooked, cubed pumpkin (cooled and drained)
• 80ml milk
• 60g (65ml) butter, melted
• 75g feta cheese, crumbled coarsely
• 2 large eggs, lightly whisked
• 30ml pumpkin seeds
• butter, for spreading
• ripe avocado
• rocket and baby lettuce leaves, to serve

Poached eggs
• 6 large eggs, at room temperature (they must be very fresh)
• 10ml white vinegar

1 Grease a medium-sized loaf tin. Sift the flour and chilli powder into a large bowl.

2 Mix the pumpkin, milk, butter, feta and whisked eggs together in a separate bowl. Add the pumpkin mixture to the dry ingredients and stir until just combined. Spoon into the prepared loaf tin and sprinkle with the pumpkin seeds.

3 Bake in a preheated oven for 45-60 minutes or until a skewer inserted comes out clean. Set aside to cool for 10 minutes before removing from the pan to cool completely.

4 To serve Cut the bread into slices. Serve as bread or toast lightly, if you prefer. Spread with butter.

5 Place slices or scoops of avocado onto the bread. Top with a poached egg. Serve with rocket and lettuce. Serve immediately.

6 Poached eggs Heat 8cm of water in a saucepan. Add 3ml salt and the vinegar. Bring to the boil.

7 Crack one very fresh egg into a small ramekin. Stir the water in the saucepan around in a circle vigorously with a whisk and then carefully drop the egg into the centre of the ‘whirlpool’. Lower the heat and cook uncovered for four minutes. Remove from the water with a slotted spoon and serve. Repeat with remaining eggs