Bacon, Egg & Pumpkin Feast Bruschetta

SERVES 6 PREPARATION 10 MINUTES COOKING 35 MINUTES

300g pumpkin, cut into 1cm slices 275g cherry truss tomatoes 6 slices short-cut rindless bacon 2 tablespoons olive oil 2 tablespoons white vinegar 6 eggs 150g baby spinach leaves 1 long flatbread SPINACH SALSA VERDE 1 cup firmly packed basil leaves 1 / cup olive oil 3 30g baby spinach leaves 1 garlic clove, crushed 2 anchovy fillets, finely chopped 1 teaspoon baby capers 1 tablespoon lemon juice

1. Preheat oven to hot, 200°C. Oil and line two large oven trays with baking paper. Place pumpkin and tomatoes on one tray and bacon on the other. Drizzle trays with half the oil. Season pumpkin. Roast for 20 minutes, swapping trays halfway through, until pumpkin is tender, tomatoes softened slightly and bacon golden. Cover to keep warm.

2. Half-fill a large saucepan with water. Add vinegar and bring to the boil. Break 1 egg into a cup. Using a spoon, make a whirlpool in water and slide egg into whirlpool. Repeat with another 2 eggs. Cover pan, remove from heat. Set aside for 3 minutes until yolks are runny and egg white set. Using a slotted spoon, carefully remove eggs from pan. Drain on a paper towel. Repeat with remaining eggs. Cover to keep warm.

3. Microwave spinach until wilted. Squeeze out excess moisture (see tip).

4. Preheat grill on high. Place bread on a large oven tray and brush with remaining oil. Place bread under grill for 1 minute until top is lightly golden. Transfer to a serving board.

5. SPINACH SALSA VERDE. Blend basil, half the oil, spinach, garlic, anchovy and capers. Add the remaining oil in a steady stream. Stir in juice and season.

6. Top bread with bacon, pumpkin, eggs, spinach and tomatoes. Drizzle with salsa verde. Season with black pepper.