Bibi's Butternut Squash Eggs

I went to Dublin in February to celebrate Valentine's Day and my boyfriend's 21st birthday. It was an amazing trip and we did all things touristy like the Guiness factory but we also visited this amazing little seaside village called Howth (pronounced Hooth apparently?). It was a short train journey away and had the mose exquisite views, definitely worth going to!

On our last morning we decided to walk to this cafe we had heard about called Bibi's to see if it lived up to the raves. It was quite a walk away but we eventually found it, tucked in amongst the most beautiful little residential streets. The menu is a little bit different than what you would normally expect from a brunch cafe, so I thought I would switch it up from the usual eggs florentine and be a bit more adventurous. I went for the roast butternut squash eggs and Jack opted for the turkish eggs. They were both truly amazing, I mean I can honestly say with my hand on my heart that it was the best breakfast I have ever ever had!

The yoghurt was garlicky and the butternut squash sweet and the sourdough!!

So as soon as I landed back in London I emailed them straight away to say thank you so so much for such a truly amazing breakfast and to ask for the recipe.

So here it goes and enjoy and if you are ever in London please go and visit this amazing cafe and please take the train to Howth!

Serves 2

½ Butternut squash

Yoghurt (as much as you like)

2 cloves garlic

½ lemon zest

75g Butter

A big drizzle of chilli oil

1tsp chilli flakes

4 Eggs

Coriander

1. Roast the butternut squash slowly with olive oil until very very soft and sweet

2. Combine the yoghurt (make sure it’s not too cold) with the crushed garlic, lemon zest and salt and pepper

3. Combine the chilli oil with the chilli flakes and butter and warm slightly so that the butter is melted

4. Poach the eggs and make sure the yolks are nice and runny

5. Serve with chopped coriander and more chilli flakes