Melt a small bit of butter in a sauté pan and drizzle with a little olive oil. Toss in a small handful of butternut squash cut into small cubes and a sprinkling of chopped red onions. Sprinkle with a little kosher salt, a dash of paprika, and a grind of black pepper and cook over medium heat, stirring occasionally. (This is a good time to make your cup of coffee.)
Once the squash is soft and browning a little, toss in a small handful of chopped bacon, about 1/4 cup marinated giagante beans, and a couple handfuls of baby spinach. Toss until spinach wilts and everything is warm- a small splash of water will help things along.
Meanwhile, toast a thin slice or two of good French bread and spread liberally with goat cheese- place on plate. Poach an egg or two.
When all components are ready, spoon veggie mixture onto toast and top with the egg. Sprinkle with Parmesan and ground pepper if desired.