Savory Brown Butter Pumpkin Skillet with Runny Eggs & Crispy Sage

Instructions

1. 1

   Set a 10- or 12-inch skillet over medium heat. Melt 2 tbsp unsalted butter with 1 tbsp olive oil. Once the butter begins foaming and turns lightly golden, drop in 10 fresh sage leaves. Fry for 45 to 60 seconds until dark green and crisp. Use a fork to transfer the crispy sage to a small paper-towel-lined plate, leaving that fragrant browned butter in the pan.

   3 min

   Tip: Watch the butter closely—it transitions from nutty perfection to burnt in seconds. The olive oil helps raise the smoke point so you get clean browning without scorching.

2. 2

   Toss 3 cloves garlic into the hot brown butter and sizzle for 30 seconds until fragrant. Whisk in 1 cup canned 100% pure pumpkin purée, 1/3 cup low-sodium vegetable broth, 1/2 tsp smoked paprika, 1/4 tsp crushed red pepper flakes, 1/2 tsp kosher salt, and 1/4 tsp freshly cracked black pepper. Simmer on medium-low for 3 minutes, stirring occasionally, until hot, glossy, and slightly thickened.

   4 min

   Tip: Pumpkin purée soaks up liquid fast. If it looks pasty instead of saucy, stir in an extra splash of broth so the eggs have a luscious bed to nestle into.

3. 3

   Scatter 3 oz creamy goat cheese in dollops throughout the pumpkin sauce. Use the back of a spoon to create 4 small wells. Crack 4 fresh large eggs directly into the indentations. Sprinkle a pinch of salt and pepper over each yolk.

   2 min

   Tip: Crack each egg into a small ramekin first if you want zero runaway shells, then gently slide them into their warm pumpkin pockets.

4. 4

   While the skillet simmers, pop 4 slices crusty sourdough bread into the toaster or toast them on a grill pan so they are hot and ready for yolk-dunking.

   4 min

   Tip: A hearty sourdough or baguette is non-negotiable here—you need structure to scoop up every drop of that savory pumpkin sauce.

5. 5

   Cover the skillet with a tight-fitting lid and cook over medium-low heat for 4 to 6 minutes, until the egg whites are fully set and opaque but the yolks still jiggle when you shake the pan.

   5 min

   Tip: Do not walk away! Check at minute 4; residual heat will keep cooking the eggs after you pull the pan off the burner.

6. 6

   Remove the lid and immediately pull the skillet off heat. Scatter the reserved crispy sage leaves and 2 tbsp roasted salted pepitas over top. Bring the skillet directly to the table and serve hot alongside 4 slices crusty sourdough bread.

   2 min

   Tip: The pepitas and fried sage add the essential crunch that balances the creamy pumpkin and jammy egg yolk.