Perfect egg, butternut and chorizo

Philippe Patruno (Le Petit, 14/20) has come up with a special Thanksgiving recipe. Comforting as can be!

Ingrédients

• A recipe to pare with the pinot noir Gui Begn of the Domaine Antoine Bovard in Treytorrens, Lavaux AOC
• Pumpkin Pisto
• 200 ml olive oil
• 1 onion plus one red onion, finely chopped
• 5 cloves of chopped garlic
• 2 fresh chilli chopped
• 1 tbsp cumin
• 3 aubergine diced and marinated in a little salt
• 700 g pumpkin deseeded and roughly chopped
• Oregano
• Thyme
• Sage
• Large tin of plum tomatoes tomatoes
• Sea salt
• 300 g raw chorizo
• Bread diced (preferably a day old)
• Dried chili
• Smoked paprika
• Large tbsp of chopped parsley
• 6 eggs
• Butternut Espuma
• 0.5 butternut squash
• 500 ml vegetable stock
• 50 ml double cream
• Pepper, salt and sugar to taste

Préparation

1. Pumpkin Pisto 
2. Heat the oil in a heavy frying pan. Gently cook the garlic, onions, chilies for about 10 mins or until soft but no coloration. Then add the cumin and fry for 2 mins.
3. Add the pumpkin and herbs plus the remaining olive oil, cook for about 10 mins. Press the aubergine, add to the pain along with the tomatoes. Season well, bring to a boil then simmer for 35 mins.
4. In meantime, slice and cook the chorizo until it renders all the oil. Remove from the pan. Cook the bread in the remaining chorizo oil for about 1 min or until well coated but not soft. Remove from pan and leave on a paper towel until plating. Mix chorizo with the simmering pisto.
5. For the eggs. Cook in a Bain-marie for approx 1h at 62.5 celsius. Alternatively you can do “eggs mollet” or fried eggs. When ready to serve, laddie the pisto into a dish. Add the egg on top. Grind black pepper and dried chillies or for less spicy, a dash of paprika. Add the diced bread and the parsley. Enjoy!
6. Butternut Espuma 
7. Preheat the oven to 180 degrees celsius. Cook the unpeeled Butternut for approx 15 mins. Leave to cool slightly, then peel and chop into small cubes.
8. Add the butternut to the pan and pour over some hot vegetable stock until just covered. Simmer for about 5-8 minutes until the butternut squash is very soft and starting to fall apart - this is very important so it can be blended until very smooth. 
9. Remove the pan from the heat. Pour out a little of the stock and reserve in a separate pan. Add the cream then blend the butternut mixture until very smooth, like a thick soup. If it is too thick add some of the reserved stock.
10. Season the mixture with a large pinch of salt and little pepper and sugar to taste.
11. If you are using a 500 ml foam gun measure out 400 ml of the mixture. Pour into the nitrous oxide canister through a sieve and charge. Carefully squirt the espuma on top of the pisto and eggs. Finish with parsley and chilli or paprika. Serve immediately.