Kabocha Eggslut

Wash the kabocha squash, remove the skin and seeds, and slice it into 1cm thick pieces.

Place the kabocha slices in a steamer and steam them for 15 minutes until cooked.

Transfer the steamed kabocha to a bowl and mash it with a fork.

Heat a pan, add butter, and lightly sauté the mashed kabocha.

Put the kabocha puree in a cup and place an egg on top.

Cook the egg in a hot water bath until set.

Season with salt and pepper, and garnish with bacon, parsley, or other toppings to finish.