Savory Squash Sandwich with Creamy Soft Boiled Eggs
Roasted squash and pepper, warm and smoky, mingling with soft boiled eggs and a slick of mayo on crusty bread. The crunch of fresh greens poking through, a little heat from chili paste — messy, colorful, tempting. All the textures that don’t quite line up but somehow get along. The kind of sandwich you want in one hand and a cold drink in the other, no fuss.
Why You’ll Crave It
- Bold roasted veggies with a gentle kick of chili paste — just enough to make you notice
- Soft boiled eggs that break gently but still hold their shape, creamy and rich
- Crispy baguette, sturdy but not too hard; perfect for piling all the good stuff
- Bright, peppery greens scattered inside for that fresh crunch, balancing the warm bits
- Quick to make but feels way more special than your average sandwich
Sometimes, the simplest combos are the ones you keep craving.
What You’ll Need
- Butternut squash: about 180 grams, peeled and chopped into little cubes
- Sweet potato: one medium-sized, peeled and diced small
- Yellow bell pepper: one, deseeded and chopped finely (swap here for a gentler flavor)
- Red onion: one medium, roughly chopped
- Olive oil: 40 ml, just enough to coat everything nicely
- Harissa paste: 4 ml, a touch less than a teaspoon, spicy and earthy
- Eggs: four, room temp for the best boil
- Baguette: one soft loaf, split lengthwise
- Arugula: 30 grams, for that bright peppery bite
- Mayonnaise: to taste, for richness and a hint of cool creaminess
Easy How-To
Roast those veggies
Throw the squash, sweet potato, onion, and pepper into a bowl. Drizzle with olive oil and blend in the harissa paste—don’t be shy, get your hands in there. Salt and pepper to your liking. Spread on a baking sheet lined with parchment or a silicone mat. Oven’s at 215 degrees Celsius (425 Fahrenheit), rack set dead center. Roast for around 40 minutes until they’re tender and caramelized at the edges, turning halfway through if you remember.
Egg time
Bring a pot of water to a gentle simmer. Gently lower in the eggs with a spoon, keeping the water just shy of a boil to avoid cracking. Cook for 7 minutes if you like the yolks a little softer but not runny, 9 if you lean firmer. Plunge straight into ice water to stop cooking. Peel and slice each in half lengthwise, watch that creamy middle.
Assemble the magic
Spread a generous layer of mayo on both sides of the baguette halves. Pile on the roasted veggies, bunches of peppery arugula, then nestle the egg halves on top. Don’t worry about neatness, it’s all about those layers clashing nicely. Serve right away before the bread sogs.
Good to Know
- If your harissa paste is loud, dial back the amount or stir it into the mayo for a gentler heat.
- Room temperature eggs peel easier than cold straight from the fridge, so plan ahead a bit.
- Swap arugula for spinach if peppery greens aren’t your thing, just don’t skip the fresh greens entirely.
Serving Ideas
- Chunky pickle slices on the side, cutting through the rich and roasted flavors
- A crisp cider or sparkling water with lemon, something light and bright
- Simple tomato salad tossed with olive oil and a sprinkle of coarse salt
Top Tricks
- Use parchment or silicone for roasting – keeps the veggies from sticking and mess to a minimum
- Don’t skip the ice bath for eggs or you’ll get overcooked yolks and a sad texture
- Warm baguette slightly in the oven before assembling to keep it crispy beneath the juicy layers
Frequently Asked Questions
Can I make this ahead?
You can roast the veggies earlier and keep them covered in the fridge, but the eggs are best boiled fresh and assembled right before serving to keep that perfect texture.
What if I don’t like spicy?
Use a mild chili paste or swap the harissa for smoked paprika mixed into your olive oil. It’ll still have some warmth and depth without the heat.
Gluten or dairy allergies?
Easy swaps: use gluten-free baguette and vegan mayo to keep it allergy-friendly without losing any flavor or texture.
