This recipe comes to us from Angela, one of our dedicated and talented Group Lunch cooks.

1 squash per person
2 eggs per person
1 Tbsp vinegar
Salsa
Hot sauce
Butter
Maple syrup

Preheat oven to 350 degrees.

Cut the squash in half, scoop out seeds, reserving them to make toasted pumpkin seeds later.

Put the squash cut-side down on a baking sheet, put in the oven.

Shower, get dressed, set the table. Greet your guests.

Fill a shallow frying pan with water for poaching the eggs. (Two eggs per person)

When the water just starts to boil, add a tablespoon of vinegar. This helps the yolk stay together when poaching.

Crack the eggs gently and slip the eggs gently in the pan. Some people like to crack both of them on a plate first, then slip them in together.

When the last eggs are in the boiling water, set a timer for 3 minutes.

Remove half the squash from the oven, turn cut-side up in a pasta bowl. Turn the oven off and put the other halves back in to stay warm.

Remove the eggs from the boiling water in the order you put them in the water, starting a few seconds before the 3 minute timer goes off. The eggs will continue to cook in the heat of the squash.

Serve with salsa and hot sauce as the first course.

Serve the second halves of each squash with butter and maple syrup for the dessert course of brunch.